Choice of the following:
a Baked bananas—very ripe
b Baked omelet, served very rare (For recipe, see p. 678)
A cup of hot water
LUNCHEON
A cup of vegetable juice from peas or asparagus (See recipe, p. 680)
DINNER
Vegetable juice
Peas or asparagus
A baked potato
As digestion becomes stronger, the quantity of food may be increased, and a puree of carrots, turnips, parsnips, or squash added in limited quantities.
Grind vegetables fine, cover with water, cook ten to fifteen minutes, drain off the juice or water and serve.
On rising, drink two cups of water and eat one very ripe peach. Take deep breathing and such exercises as will not cause too much fatigue.
LATE BREAKFAST
A cup of hot water
Very ripe cantaloup, masticated exceedingly fine
Three or four egg whites, whipped thoroughly; add a dessert-spoonful of sugar while whipping
A baked white potato
LUNCHEON
Vegetable juice (See recipe, p. 1047)
DINNER
Cantaloup or watermelon, discarding the pulp
Summer squash, or purée of tender peas or beans
A cup of vegetable juice
One or two egg whites
Immediately on rising, drink a cup of hot water. Take exercise and deep breathing, if possible.
BREAKFAST
A cup of hot water
Two egg whites, whipped, and mixed with a cup of lukewarm milk
One or two small, baked potatoes, eaten with fresh butter
LUNCHEON
A cup of hot water
A large boiled onion
A baked potato
One vegetable, such as carrots or parsnips, put through a colander
DINNER
A cup of hot water
A baked potato
A boiled onion or any other fresh vegetable
Vegetable juice or purée (See recipe, p. 680)
This menu is for the purpose of building tissue. It contains enough carbohydrate matter to give a reasonable amount of fat and bodily warmth, provided it can be assimilated. Eggs are an excellent proteid food, when taken uncooked, whipped with a very little sugar. The number may be increased as digestion improves.
On rising, drink a cup of hot water, and devote a few minutes to deep breathing and such exercises as can be taken.
LATE BREAKFAST
A cup of hot water
Choice of the following:
a An extremely ripe banana, peeled, and baked in a very hot oven
b A baked potato, with butter
LUNCHEON
A baked omelet (See recipe, p. 678)
DINNER
Soup—cream of pea or celery; very small portion
A whipped egg or shad roe
A small baked potato
If the bowels should become slightly constipated, a spoonful of wheat bran, thoroughly cooked, and served as an ordinary cereal, should be taken with both the morning and the evening meal.
The quantity of food should be governed by the condition of the patient as to strength, and as to powers of digestion and assimilation.
BUILDING UP THE NERVOUS SYSTEM
On rising, drink two glasses of water, eat a little of some juicy fruit, and devote as much time as possible to vigorous deep breathing exercises before dressing. In taking these movements, inflate the lungs to their fullest capacity, and hold the breath for half a minute while executing one or two movements. In this way the cell capacity of the lungs can, in many instances, be doubled. Large lung capacity is of primary importance in cases of nervousness.
Choice of the following menus:
| MENU I | MENU II | |||||||||||
| BREAKFAST | ||||||||||||
|
Half a cup of boiled wheat, with cream and nuts Two “dead ripe” bananas, baked, eaten with thin cream and three or four Tunis dates (The dates may be omitted, if desired) A cup of sassafras tea, or cocoa |
Cherries or berries with sugar and cream One whole egg, eaten with a new potato A small portion of wheat flakes, eaten with cream or butter One very ripe banana, with three or four dates, or an equivalent quantity of raisins A cup of sassafras tea, or cocoa |
|||||||||||
| LUNCHEON | ||||||||||||
|
One vegetable—choice of boiled onions, carrots, or spinach A baked potato One glass of buttermilk |
(To be taken in the office) Two extremely ripe bananas, with nuts or raisins Cream cheese with dates |
|||||||||||
| DINNER | ||||||||||||
|
A salad, if desired Two of the following vegetables:
Baked new white potatoes One or two gems made from corn-meal or wheat bran Half a glass of buttermilk |
A green salad Two of the following vegetables:
An egg, junket, or a very small portion of fish A baked white potato—eat skins and all |
|||||||||||
About two glasses of water should be drunk at each of these meals—half a glass at the beginning, a glass during the progress of the meal, and half a glass at the close.
These meals are rather liberal, and if there should be the slightest fullness experienced after eating, the quantity should be reduced. The breakfasts are light, and one might add slightly to them if they do not satisfy normal hunger.
Mastication should be perfect. Eating should be very deliberate. Avoid heavy reading or earnest conversation while eating; these disturb the flow of saliva and prevent thorough mastication.
A cup of wheat bran, well cooked, should be taken with the morning and the evening meal about twice or three times a week.
A glass of water and the juice of a sweet orange may be taken just before retiring, and exercises as prescribed.
BREAKFAST
A melon or peaches
Two or three tablespoonfuls of nuts
One very ripe banana—red variety
A baked sweet potato
One egg, either cooked two minutes, or whipped with a little sugar and lemon juice
LUNCHEON
One fresh vegetable—beans, beets, or corn
A baked sweet or a white potato
A glass of milk; buttermilk preferred
A melon or very ripe peaches
DINNER
A small green salad, with oil
Lima beans, okra, or corn
A baked potato
Figs, with cream and nuts
SUPPLEMENTARY DINNER
If there is a desire for something salty or more pungent in taste and flavor, the following menu may be used:
Fish or chicken
A potato
A fruit salad
Ice-cream—home-made
If the two-meal-a-day plan is desired, luncheon may be omitted entirely, and the proportions composing the morning meal slightly increased.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
A cantaloup or peaches A small portion of boiled whole wheat, with cream Two tablespoonfuls of nuts with cream and figs One egg, either whipped or cooked two minutes |
One or two red bananas, eaten with soaked prunes and cream A liberal portion of gelatin—very little sugar |
| LUNCHEON | |
|
An ear or two of tender corn A baked sweet potato Nuts and raisins, with cream |
One fresh vegetable—choice One egg, cooked two minutes A baked potato or baked beans |
| DINNER | |
|
Endive or celery Lima beans and corn Whole wheat bread with butter A cantaloup |
Fish or lobster—a very small portion A baked potato A fruit salad Corn bread Two egg whites, whipped with a particle of sugar and eaten with gelatin |
BREAKFAST
A very little sweet juicy fruit—winter pears or grapes
One egg, prepared choice
One or two exceedingly ripe bananas, baked, eaten with cream, dates, figs, or raisins
A cup or two of cocoa
LUNCHEON
Any one or two fresh vegetables, such as:
| Beans | Peas |
| Carrots | Squash |
| Onions | Turnips |
A slice of coarse bread, or preferably a baked sweet or white potato
DINNER
One or two fresh vegetables
Choice of eggs or fish; eggs preferred
A green salad
A few nuts
One extremely ripe banana, with cream
Gelatin, with cream
FOR AGED PERSON
First Day:
BREAKFAST
A full glass of cool water
A cup of junket, unsweetened
One whole egg, lightly poached
A very small, baked white potato
A cup of hot water
LUNCHEON
A large, boiled Spanish onion
A very rare omelet or a potato
A cup of hot water
DINNER
Green peas, served in the pod
A boiled onion
Steamed rice
Two egg whites, whipped, served with a glass of fresh milk
Just before retiring, drink half a glass of water, and devote from three to five minutes to some of the exercises shown in Vol. V, pp. 1343 to 1346. Give special attention to deep breathing.
Second Day: Same as the first, slightly increasing the quantity of food, if the quantity named does not seem sufficient.
Third Day:
BREAKFAST
Oatmeal simmered over night
Two extremely ripe bananas, baked, eaten with thin cream
Raisins, nut butter, and cream
LUNCHEON
A small portion of asparagus or green peas, with a baked white potato
A cup of junket
DINNER
Asparagus, green peas, or beans
Fish, lobster, white meat of chicken, or whipped eggs
A potato
From one and one-half to two glasses of cool water should be drunk at each of the above meals, or, if preferred, a cup or two of hot water.
Just before retiring, take vigorous deep breathing exercises.
Fourth Day: Same as the third, varying the menus by changing vegetables or fruits.
Fifth Day: Same as the first, repeating these menus so long as they appeal to the taste and satisfy normal hunger.
BREAKFAST
Peaches or cantaloup
Corn hominy, with cream
Two glasses of milk
LUNCHEON
Spinach or lettuce
Lima beans or boiled corn
A potato—sweet or white
DINNER
One fresh vegetable—choice
Buttermilk or fish
A potato
Sliced peaches or a melon
Where milk is not prescribed, I would advise drinking from one to two glasses of water at each meal.
Masticate every atom of food to extreme fineness.
BREAKFAST
A baked apple or soaked prunes
One extremely ripe banana
Plain wheat, boiled until the grains burst open
A pint of rich milk
Half a cup of wheat bran, cooked
LUNCHEON
A baked potato or baked beans
Cooked spinach or a morsel of anything green in the way of a salad
One fresh vegetable—carrots, string beans, parsnips, squash, or onions. String beans, with a Spanish onion, preferred
DINNER
Vegetable soup
A potato
Carrots, parsnips, or beans
Junket or gelatin
The following are emergency meals which may be taken once or twice a week:
EMERGENCY BREAKFAST
Whole wheat gems
A pint of milk
A cup of cocoa
(Inasmuch as milk, in small quantities, may be constipating, some bran should be taken at this meal)
EMERGENCY DINNER
Choice of the following:
a Tender fish, with baked or mashed potatoes (If something sweet is desired a very simple dessert, such as plain ice-cream, may be eaten)
b Chicken or turkey
Mashed or baked potatoes
A cup of chocolate
BREAKFAST
A cup of hot water
A few Malaga grapes or the juice of a very sweet orange
Two medium-sized, baked sweet potatoes, eaten with butter
A glass of clabbered milk, or a cup of junket, with very little sugar
A small portion of wheat bran
LUNCHEON
A small quantity of something green—endive, lettuce, or celery, eaten with nuts, oil, and a very little salt
Boiled onions, carrots, or parsnips
A baked potato
A liberal portion of gelatin
A cup of hot water
DINNER
Spinach, or a salad with oil
Turnips, beets, carrots, parsnips—any two of these
A baked potato, with baked beans or rice
A portion of junket, fish, or chicken
A portion of gelatin, with cream—optional
STRENGTH AND ENDURANCE (HEALTHY PERSON)
BREAKFAST
Half a glass of water
Choice of fruit—a small portion
Gems, cakes, or muffins made from coarse corn-meal or bran meal; serve with butter
A red banana, with cream, nuts, and raisins
Milk
LUNCHEON
Peas, beans, or lentils—dried
One green vegetable
Corn bread and butter
Buttermilk
DINNER
Cabbage, celery, lettuce, or romaine, with oil
One or two fresh vegetables—peas, potatoes, etc.
An egg, milk, fish, or gelatin—any two of these proteid foods
Rice, with honey, or raisins with cream, if something sweet is desired
Sufficient wheat bran should be taken to keep the bowels in normal condition.
BREAKFAST
Peaches, plums, cantaloup, or berries
Steamed corn, scraped from the cob. Recook lightly with whipped egg, stirring constantly
A peeled banana, baked—cream
LUNCHEON
Okra, beets, or eggplant
Salad—tomato, cucumber, and lettuce
Peas or corn
A potato—sweet or white
Note: The salad, with one vegetable, is sufficient if one is not engaged in strenuous work.
DINNER
Salad—green
Rice or corn hominy
One or two fresh vegetables
Buttermilk, junket, or fresh eggs
Cantaloup, melon, or peaches
The following menus should be adhered to for about thirty days, choosing such vegetables from the selections named as appeal most to the taste.
Choice of either set of menus may be made; that is, Menu I may be followed by Menu II at noon, returning to Menu I for dinner and so on:
| MENU I | MENU II | ||||
| BREAKFAST | |||||
|
Two eggs, cooked very lightly A small portion of boiled rice or whole wheat, eaten with cream and a very little salt A cup of wheat bran, with cream |
Choice of the following: a Two medium-sized sweet or white potatoes, eaten with butter or cream b Corn muffins, or corn hominy, with either cream or fresh butter Two eggs, cooked two minutes |
||||
| LUNCHEON | |||||
|
A large, boiled onion A liberal portion of baked beans |
Gems or whole wheat bread A pint of rich milk Half a cup of wheat bran |
||||
| DINNER | |||||
|
Choice of two of the following vegetables
A boiled white potato Choice—fish, buttermilk, or eggs Half a cup of wheat bran |
Baked navy or lima beans A baked white potato A green salad—a very small portion One fresh vegetable A glass of buttermilk |
||||
If something sweet is desired, plain ice-cream, egg custard, or gelatin may be eaten at either of the evening meals.
From one to two glasses of water should be drunk at each of these meals.
A cup of sassafras tea may be taken at breakfast. See recipe, Vol. III, p. 681.
BREAKFAST
California grapes or soaked prunes
Two eggs—prepared choice
Muffins of coarse cereal meal—butter
LUNCHEON
Corn hominy, with butter
Figs, cream, nuts
DINNER
Bean or pea soup
Whole wheat bread
Turnips, carrots, or onions
Potatoes or rice
Choice of eggs, fish, chicken, buttermilk
Gelatin or junket
Nuts, raisins, or cheese, with hard cracker
MALASSIMILATION AND AUTOINTOXICATION
Manual labor or physical exercise is almost as important in these conditions as diet, therefore at least two hours during the day should be devoted to labor or vigorous motion of some kind, preferably useful labor, such as wood-chopping or cultivating the soil.
BREAKFAST
A bran meal gem or boiled whole wheat
One very ripe banana, baked in a very hot oven; eat with a very little butter or cream
Half a glass of rich milk
A spoonful of nut-meats
LUNCHEON
One fresh vegetable—choice; or a vegetable salad
Boiled corn, or hominy, with either butter or cream
A small portion of wheat bran
DINNER
A fresh green salad
Any fresh vegetable in season
A new baked potato
One egg, cooked two minutes, or a glass of kuymiss
If there is a slight tendency toward constipation, a tablespoonful of wheat bran should be taken immediately on rising and just before retiring. This may be taken cooked as an ordinary cereal, or uncooked in hot water.
Vigorous exercise and water-drinking before breakfast.
BREAKFAST
A melon or a very ripe peach
A banana, with cream and figs—very ripe
A liberal portion of nuts
A glass or two of milk
Note: The nuts should be masticated exceedingly fine.
LUNCHEON
Two fresh vegetables, such as:
| Asparagus | Eggplant |
| Beans | Okra |
| Carrots | Peas |
| Corn |
A potato, prepared choice, except fried
A small green salad
DINNER
A light vegetable soup
Choice of:
| Asparagus | Onions |
| Beans | Peas |
| Beets | Spinach |
Corn or a baked potato
Very tender fish, game, or chicken, if flesh food or something salty is desired
If the weather is extremely warm, all fat foods should be reduced to the minimum, and an abundance of water drunk both at meals and between meals.
At least an hour during the day should be devoted to moderate exercise and deep breathing.
In all conditions of malassimilation, there is more or less autointoxication. If the diet has been leveled or balanced, the next most important thing is exercise. The best balanced menus will not be effective in removing the causes of these conditions unless there is sufficient time devoted to exercise to create natural hunger.
BREAKFAST
A bunch of grapes (Thoroughly masticate the skins, swallowing the seeds and pulp whole
Two eggs or one glass of buttermilk
A small, baked potato, sweet or white, with fresh butter
A cup of hot water or chocolate
LUNCHEON
One fresh vegetable—carrots, parsnips, squash, or boiled onions
A baked potato
A glass of buttermilk
A cup of hot water
Note: If the occupation is sedative, the milk should be omitted.
DINNER
Cooked spinach or a very small portion of green salad
Fish, chicken, or buttermilk
A baked potato
Boiled onions, or any fresh vegetable
Corn or corn bread
A cup of hot water
Every atom of solid food herein named should be masticated to infinite fineness. Do not overeat; eat slowly and do not engage in animated conversation while eating.
Every morning and every evening, immediately on rising and just before retiring, devote from three to five minutes to vigorous deep breathing exercises. If the bowels are constipated, take a tablespoonful of wheat bran on rising; also a small bunch of grapes and a glass of water. Take a spoonful or two of wheat bran, cooked, with the breakfast and evening meals, and another spoonful in hot water just before retiring.
The quantity of bran taken should be governed by the severity of the condition. When the bowels are once regulated, the quantity may be modified, or perhaps omitted entirely.
On rising, drink two cups of hot water. This should be followed by vigorous exercise in a thoroughly ventilated room.
BREAKFAST
The strained juice of a sweet orange (Florida seedling preferred)
Two eggs, whipped very thoroughly, to which add one glass of milk and a tablespoonful each of sugar and of lemon juice
Half a cup of wheat bran
LUNCHEON
A liberal portion of baked beans
A cup of hot water or cocoa
DINNER
Carrots, parsnips, squash, or pumpkin—any two of these
Celery or slaw
A very rare omelet, rolled in grated nuts and cream
A baked potato
NO APPETITE
A very sharp distinction should be drawn between appetite and hunger. Appetite is a cultivated desire expressed through a sense of Craving. Hunger is the normal demand for food, expressed through the salivary glands. Appetite is the desire for liquor, coffee, tobacco, morphin, etc., and for food when one habitually overeats. It is expressed by an empty feeling or craving in the stomach, while hunger is felt only in the salivary glands, and in the region of the throat and the mouth. Appetite weakens the body; hunger stimulates thought and action.
Normal hunger can be produced by limiting the quantity of food below the actual needs of the body, for three or four days, or perhaps a week.
When normal hunger returns, the quantity may be increased, but the combinations should be observed for a week or two.
The following are limited menus composed of foods that will produce hunger after the third or fourth day:
On rising, devote at least five minutes to vigorous deep breathing exercise before an open window, or in the open air. Take a bit of juicy fruit and a glass of water.
BREAKFAST
Cherries or berries (very ripe); neither cream nor sugar
A banana, very ripe, eaten with two egg whites, thoroughly whipped, and a very little thin cream
LUNCHEON
A green salad
One fresh vegetable; peas or asparagus preferred
A new potato
DINNER
A green salad, with nuts
Two fresh vegetables
A whipped egg or a cup of junket
It may be well to omit the noon meal for the first three or four days.
If there is the slightest tendency toward constipation, a tablespoonful or two of wheat bran, cooked, should be taken at both the morning and the evening meal.
A glass of water should be drunk just before retiring, and at least ten minutes devoted to exercise and deep breathing.
As appetite returns, the quantity of food may be increased, and a few heavier articles added, such as coarse cereal for breakfast, and a bit of fish or an omelet for dinner.
A cup of water and a very ripe peach or plum followed by vigorous deep breathing exercises, immediately after rising.
BREAKFAST