Melon or peaches, with a very little cream
Tender ear of boiled corn, scraped from the cob, and served with butter or a spoonful of cream
LUNCHEON
Lettuce and tomato salad, with grated nuts and dressing
Corn or beans
DINNER
Cucumber and lettuce salad, with dressing
Summer squash
Lima beans
Melon
BREAKFAST
A cup of hot water
A bunch of grapes or a baked apple, without sugar
One extremely ripe banana, eaten with cream, figs, and nuts
LUNCHEON
A large Spanish onion, boiled
A baked potato (The potato should be made very hot with red pepper)
DINNER
Anything green, in the way of a salad, or a bit of spinach, cooked
A bran meal gem—fresh butter; or a baked potato
One extremely ripe banana, with cream and nuts
A bunch of grapes an hour after eating.
On rising, take the juice of an orange, a glass of water, and such exercises as have been already prescribed in the Spring Menu.
BREAKFAST
A teaspoonful of olive-oil
A pint of clabbered milk or junket
Half a cup of wheat bran, cooked, served with cream
One egg, either whipped or coddled
LUNCHEON
Soup, either vegetable or cream of tomato
A small piece of a crisp cracker
A tablespoonful of olive-oil
DINNER
Two or three bananas, peeled, and baked in a hot oven; eat with one whipped egg, to which might be added a very little whipped cream
A glass of rich milk
Half a cup of wheat bran
A glass of cool water or a cup of hot water should be drunk at each of these meals, and, as the appetite becomes normal, the egg and the milk products may be increased, and the heavier vegetables, such as sweet potatoes, baked beans, corn hominy, and plain boiled wheat may be added.
ATHLETIC DIET
An orange or an apple, on rising
BREAKFAST
Plain wheat, boiled
Eggs or buttermilk
Nuts and raisins
LUNCHEON
Lettuce and tomatoes, with oil
Corn bread or corn hominy
Baked beans, with butter
DINNER
Soup—cream of rice or corn
Peas, asparagus, or carrots
A potato
Baked beans or lentils
A red banana, with raisins and cream
Berries, melon, or peaches, on rising
BREAKFAST
Three or four whipped eggs; add sugar to taste, and flavor with fruit-juices
A pint of milk
A corn muffin or a small portion of coarse cereal—flaked wheat
LUNCHEON
Fresh corn or shelled beans
Buttermilk
Raisins and nuts
Peaches and cream
DINNER
A small salad
Choice of one fresh vegetable:
| Beans | Peas | Lentils |
Corn bread
A sweet potato
Cottage cheese and either raisins or currants
Nuts
Plain ice-cream
Grapes, melons, or pears, on rising
BREAKFAST
Corn hominy or steamed barley; serve with butter or cream
A pint of milk
A red banana, with cream, figs, and nuts
LUNCHEON
Lentil soup
Sweet potatoes, with butter
Whole wheat bread
Dates, cream cheese, and nuts
DINNER
A salad of lettuce, tomatoes, and nuts
Green corn
Onions, en casserole
Rice steamed with raisins; serve with butter or cream
An orange, on rising
BREAKFAST
Baked chestnuts, with butter
Two or three eggs, whipped; add sugar to taste
A whole wheat muffin
A banana, with dates and cream
LUNCHEON
Baked beans
Milk
DINNER
Soup—cream of pea or corn
Squash or stewed pumpkin
Fish or an omelet
Corn bread, with butter or oil
Ripe olives, celery, nuts, and raisins
The primary purpose of fat in the diet is to produce body-heat. About three ounces of fat will maintain normal heat in the average-sized body for a period of twenty-four hours. The amount of fat taken by the athlete should be governed by exposure and temperature of the atmosphere.
The best sources of fat are butter, nuts, and salad oil.
BREAKFAST
Berries or cherries
Three or four eggs, whipped eight minutes—sugar to taste; flavor of lemon or pineapple juice. Add a pint of milk, after whipping
Very ripe bananas, with cream, nuts, and raisins
LUNCHEON
A green salad, with oil
Boiled wheat, corn hominy, or rice
Asparagus, onions, or peas
Nuts, raisins, cream cheese
DINNER
Boiled wheat
Three or four eggs, prepared as for breakfast
Ice-cream, plain
Wheat bran
BREAKFAST
Melon or peaches
A pint of junket or clabbered milk
Two eggs, whipped
Two red bananas, with cream and nuts
LUNCHEON
Two or three ears of tender corn, boiled
One fresh vegetable—peas, beans, or carrots
DINNER
A green salad, with oil and nuts
A baked potato
Corn, peas, or beans
Fish or eggs
A banana, with dates
Melon or peaches
BREAKFAST
Exceedingly ripe bananas, eaten with nut butter, dates, and cream
Two or three eggs, whipped. Add to each egg a rounded teaspoonful of sugar, and a scant spoonful of lemon juice. Whip thoroughly, and add a glass of milk to each egg
LUNCHEON
Two or three eggs, whipped, into which whip a teaspoonful each of honey and lemon juice; add a glass of milk to each egg
One or two exceedingly ripe bananas, eaten with nut butter and raisins
DINNER
A green salad or celery
A fresh vegetable, cooked—squash, carrots, parsnips, or onions
Baked beans and a baked potato
Sufficient water should be drunk at each of these meals to bring the moisture up to 66 per cent of the whole.
Tender carrots or cabbage, uncooked, may be eaten, with nuts and salt, at both luncheon and dinner.
BREAKFAST
An orange or an apple, with olive-oil
Oatmeal or boiled wheat
Three eggs, whipped—sugar to taste; fruit flavor
Cream and nuts, with raisins
LUNCHEON
Corn bread—buttermilk
A banana, with either seedless raisins or currants; cream, and either nuts or nut butter
Milk or chocolate
DINNER
Celery
Baked beans or lentils
Eggs or fish
A potato
Nuts, raisins, and either cream or ice-cream
FOR INVALID CHILD
On awaking, have the child take a glass of water and the strained juice of an orange, or a few cherries or berries; deep breathing in the open air, and such exercises as it is able to endure.
BREAKFAST
(Late)
Cherries or berries—very few
Half a cup of hot water
A heaping tablespoonful of boiled wheat, oatmeal, or rice
A whipped egg, sweetened and flavored to taste
Half a glass of milk
LUNCHEON
Two glasses of fresh milk, taken slowly—half a glass every ten or fifteen minutes
A heaping tablespoonful of wheat bran, cooked, served with cream
DINNER
Vegetable soup
A cup of water
Green peas
New potatoes
Eggs whipped, same as for breakfast—all the child will take; milk, if preferred (If milk is chosen, a tablespoonful of wheat bran should be taken to prevent constipation)
A very ripe peach or a bunch of grapes on awaking; exercise and deep breathing.
BREAKFAST
Cantaloup or peaches—very little sugar and cream
Whipped eggs, junket, or gelatin—all the child will take of either, or a portion of all
LUNCHEON
Tender corn, scraped from cob, made into a purée; season to taste
Milk and either eggs or gelatin
DINNER
Cantaloup or melon
A pint of milk, with one whipped egg
A spoonful of bran
Deep breathing in the open air just before retiring.
First Day: The first thing after rising, give the body a thorough rubbing with a coarse towel or flesh brush, and a gentle massage. Do not use water except on the face and hands.
BREAKFAST
Whip two fresh eggs very fine, adding slowly, while whipping, two teaspoonfuls of sugar, two and one-half teaspoonfuls of lemon juice, and two tablespoonfuls of cream. Add half a glass of milk to each egg and mix thoroughly
At usual breakfast hour begin taking not more than half a glass at first; in ten or fifteen minutes another half glass. Continue taking half a glass every ten or fifteen minutes until the full amount is consumed
LUNCHEON
A small, baked potato
Two eggs, prepared as for breakfast
DINNER
A glass of milk
A baked potato
Bit of any fresh vegetable that appeals to the taste
Drink liberally of water between meals or at meals. Just before retiring, rub the body with a flesh brush, or give it a massage as prescribed for the morning.
Take about one tablespoonful of coarse wheat bran at the beginning of each meal. To keep the intestines thoroughly cleansed is of primary importance. Increase the quantity until the desired result is produced, which should be an action once or twice a day.
Second Day: The same as the first, decreasing the eggs and increasing the milk.
Third Day: The same as the second, slightly varying the menus by increasing the quantity of eggs and milk, if these are agreeable, reducing the other articles correspondingly.
Fourth Day:
BREAKFAST
A glass or two of clabbered milk, slightly sweetened until it is palatable
Wheat bran, cooked
LUNCHEON
Choice of any fresh vegetable, especially such as sweet potatoes, pumpkin, or red banana, eaten with nut butter
A little cream and either dates or figs
DINNER
Fruit and nuts, prepared any way they are palatable
Fifth Day: The same as the first, repeating the diet herein given so long as it is agreeable.
The body should be rubbed with a flesh brush and given massage every morning and evening.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Two egg whites and one yolk whipped rapidly about two minutes. Add two teaspoonfuls of sugar and whip three minutes longer; then add slowly, while whipping, a teaspoonful of strained lemon juice or pineapple juice, and a very little olive-oil. Serve two egg yolks and three whites, if the appetite will accept them |
Rice boiled until very soft. Put through a colander and make into a thin purée by adding milk; sugar and cream to taste |
| LUNCHEON | |
|
Any fresh vegetable of the sweet variety, such as parsnips, sweet potatoes, squash, or pumpkin. (These may be made into a purée by putting through a colander and adding cream and sugar to taste) |
A boiled onion A potato—sweet or white Carrots or parsnips, eaten with butter and salt A cup of chocolate |
| DINNER | |
|
One or two fresh vegetables—carrots, parsnips, turnips, or onions, prepared anyway that will make them palatable Clabbered milk with a sprinkle of sugar |
Purée of rice and one egg prepared as for breakfast (Menu I) |
The articles composing these meals should be served in very small portions.
FOR MENTAL WORKER
Immediately on rising, take two or three tablespoonfuls of orange juice and drink two glasses of water. If there is a tendency toward fermentation, the orange juice should be omitted.
Exercise in the open air before breakfast.
BREAKFAST
Two eggs, cooked two minutes
A small, baked potato—sweet or white
One glass of milk
A cup of water
LUNCHEON
A large, boiled onion and either green peas or asparagus
A glass of water
DINNER
A small portion of fish
A baked white potato—eat skins and all; masticate thoroughly
One or two vegetables, such as peas, beans, or asparagus
One egg white in half a glass of milk
Half a glass of water
Luncheon should be omitted unless quite hungry.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Peaches or plums Oatmeal, rice, or boiled wheat Two glasses of milk |
A portion of wheat flakes. (A spoonful or two of wheat bran cooked with the wheat flakes) One whole egg One banana, baked A glass of milk |
Note: A few very ripe berries or the juice of an orange may be taken at the beginning of each of these meals.
| LUNCHEON | |
|
One fresh vegetable A baked sweet or white potato A very small portion of fish |
Choice of one or two fresh vegetables A glass of buttermilk Corn bread—a very little |
| DINNER | |
|
Choice of two fresh vegetables Two glasses of milk or a small portion of fish Two medium-sized baked white potatoes or baked beans |
Choice of two fresh vegetables A baked white potato Two or three egg whites Baked peas, beans, or lentils |
Every atom of food composing these meals should be masticated to exceeding fineness, and two glasses of water drunk at every meal.
If something sweet is desired, a spoonful of raisins and nuts might be taken at the close of the dinner meal.
First Day: On rising, take a bunch of grapes (swallow seeds and pulp without mastication), a glass of water, and devote from eight to ten minutes to exercises Nos. 3 and 5. See Vol. V, pp. 1344 and 1345.
BREAKFAST
One or two exceedingly ripe bananas (red variety preferred), eaten with thin cream, raisins or figs, and butter
Two glasses of milk
LUNCHEON
One whole egg, boiled two minutes
Whole wheat, thoroughly cooked; nut butter
Two glasses of milk
Note: If not hungry, omit both the whole wheat and the egg and take from two to three glasses of milk. For gaining weight, this would be preferable.
DINNER
Choice of carrots, squash, turnips, or parsnips
One whole egg, boiled two minutes; or an omelet
Two medium-sized baked white potatoes
One glass of milk
Note: From one to one and one-half glasses of water should be drunk at each of these meals.
If constipated, eat two medium bunches of Concord grapes, swallowing skins, seeds and pulp without mastication. Drink a glass of water and spend from five to ten minutes in active exercise and deep breathing just before retiring.
Second Day: The same as the first, slightly increasing the quantity of food if normal hunger requires it. Bran biscuits may be taken instead of whole wheat if preferred.
Third Day: The same as the first, omitting the egg at dinner time, and substituting a small quantity of fish (smelts preferred).
Fourth Day:
BREAKFAST
A cantaloup
Half a glass of water
A small portion of oatmeal, very thoroughly cooked
Two exceedingly ripe bananas, eaten with figs, cream, and nuts
A cup of chocolate
LUNCHEON
Two eggs—prepared choice
Two medium-sized potatoes
DINNER
A salad with oil and nuts
Corn, beans, carrots, cabbage—any two of these
A potato
Junket or gelatin
Fifth Day: The same as the fourth, with the exception of dinner. At this meal a bit of fish, chicken, or an egg may be eaten.
Sixth Day: The same as the first, repeating these menus for about two weeks, making such changes as the appetite demands in vegetables and fruit only.
Eggs, milk, and sugar are the most readily convertible nutrients known to the science of food chemistry. In combination they represent the highest form of the nitrogenous (proteids and the carbohydrate) compounds, therefore to increase physical efficiency one should take as much of these as possible.
If one is under weight, it would be advisable, especially during the cold weather, to take three eggs for breakfast, four eggs with a quart of milk for luncheon, and a vegetable dinner as laid out in Menu II.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
A bunch of grapes One very ripe banana with cream and nut butter A whole wheat gem, eaten with one or two very soft eggs |
Two or three eggs, whipped, to which add a teaspoonful of lemon juice, a teaspoonful each of olive-oil and sugar, and one-half glass of milk to each egg |
| LUNCHEON | |
|
One fresh vegetable A baked potato Boiled onions and a bit of fish A glass of milk or a cup of hot chocolate |
Two eggs prepared as for breakfast, Menu II |
| DINNER | |
|
Spinach or a bit of salad Clabbered milk or a bit of fish Baked beans or baked potatoes Boiled onions or carrots A cup of chocolate |
The same as dinner, Menu I, choosing either clabbered milk, fish, eggs, or white meat of chicken |
Where as many as four eggs are taken at once, a tablespoonful of cognac brandy will make the yolks more digestible and more assimilable, therefore in curative feeding its purpose is medicinal.
FOR A SCHOOL TEACHER
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Cherries—sweet Corn bread, with butter A cup of hot water A glass of milk |
Berries Farina, or oatmeal with cream One whole egg Two cups of chocolate |
| LUNCHEON | |
|
Boiled rice, or corn hominy, with butter or cream. (A spoonful of sugar may be added, if desired) One or two glasses of water |
A large, boiled onion A baked white potato Corn bread Buttermilk |
| DINNER | |
|
A pint of junket A small piece of corn bread Two or three glasses of milk Half a cup of wheat bran |
A small portion of fish or chicken A baked white potato Choice of carrots or onions A green salad or a very small portion of spinach may be eaten at this meal, if desired |
Drink one or two glasses of water at each of these meals.
If the breakfast has not digested well, the noon meal should be very light. Bran gems or plain wheat bran may be eaten at each meal until the liver is performing its normal functions.
| MENU I | MENU II | ||||
| BREAKFAST | |||||
|
A cantaloup Tender corn scraped from cob—lightly cooked A glass of milk; buttermilk preferred One extremely ripe banana, eaten with nut butter, cream, and raisins |
Peaches or cantaloup Two medium-sized baked potatoes, with butter; eat skins and all Two eggs or two glasses of milk |
||||
| LUNCHEON | |||||
|
A vegetable salad Tender corn, boiled |
A green salad One fresh vegetable A bran gem Junket or gelatin |
||||
| DINNER | |||||
|
A green salad or spinach Choice of two vegetables:
A baked potato |
Choice of two fresh vegetables A baked potato A bit of fish or buttermilk One baked banana, with cream and nut butter |
||||
A liberal quantity of water should be drunk at each of these meals.
On rising, take the juice of one sweet orange
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
|
Bran meal gems, with butter Milk |
A small portion of boiled wheat, with cream One egg, either whipped or boiled two minutes |
| LUNCHEON | |
|
Two extremely ripe bananas, eaten with nut butter and raisins (Cream or cream cheese may be added, if desired) A whole wheat cracker and nut butter A glass of milk, if convenient |
Two bananas Half a dozen dates Cream cheese An ounce of nuts A cup of milk |
| DINNER | |
|
Boiled onions, and either carrots or turnips A baked white potato A glass or two of milk |
Spinach or a green salad Baked beans or a baked potato Onions, carrots, turnips, or squash One egg or a very small portion of fish |
Immediately after dinner, eat a bunch of grapes and drink a cup of hot water.
If there is a tendency toward constipation, take wheat bran just before retiring.
| MENU I | MENU II |
| BREAKFAST | |
|
Boiled wheat, with cream Two or three glasses of milk |
One exceedingly ripe banana, with thin cream and nut butter Two glasses of milk One egg |
LUNCHEON
Two exceedingly ripe bananas, with cream cheese and raisins
Whole wheat bread sandwiches, with nut butter; nuts or cream cheese, if preferred
DINNER
A green salad
One or two fresh vegetables—choice
A baked potato or corn bread
Half a cup of wheat bran, cooked; serve with cream
If the bowels should act too freely, rice, chestnuts, or sweet potatoes may be eaten liberally with the morning and the evening meal.
LABORING MAN
BREAKFAST
A baked apple
Boiled wheat or oatmeal
Wheat bran, cooked
Two whole eggs, either whipped or lightly poached
A glass or two of milk or a cup or two of chocolate
LUNCHEON
A pint of milk
Whole wheat bread
Two very ripe bananas, with nut butter or dates
DINNER
A cup of hot water
Choice of two fresh vegetables:
| Asparagus | Carrots |
| Beans | Onions |
| Beets | Peas |
A green salad
A bit of fish
One egg or a glass of buttermilk
A new potato—baked
A spoonful or two of wheat bran
A spoonful of nuts and a few dates may be eaten at each of these meals. They should be masticated very thoroughly.
On rising, take two glasses of water, a spoonful or two of wheat bran, and a bit of fruit.
First Day:
BREAKFAST