Whole wheat, thoroughly cooked
Two bananas, baked, if not very ripe; serve with cream and either nut butter or nuts
LUNCHEON
Baked beans, with sauce of olive-oil, lemon juice and sugar
A cup of chocolate
DINNER
A green salad
Smelts, or any young or tender fish
A potato
An onion
Gelatin, with fruit
Vigorous exercise and deep breathing are very necessary both in decreasing weight and increasing strength. At least three hours daily should be spent in the open air, and the lungs should be filled to their utmost capacity.
The bowels should be kept in normal condition.
(See Menus for Constipation.)
BREAKFAST
Cherries, berries, cantaloup, or melon
A red banana, with nuts
One or two eggs, whipped—dash of sugar; flavor with lemon or pineapple juice
LUNCHEON
Green beans, with onion
Corn or a potato
DINNER
Celery or shredded cabbage, with nuts and oil
Sweet potatoes—butter
Corn
Melon
A glass of water or thin cocoa may be taken at each of the above meals.
BREAKFAST
A cantaloup
A banana, with raisins, cream, and nuts
An egg, cooked two minutes
A bran gem or a whole wheat cracker, or whole wheat bread
LUNCHEON
A pint of junket or two glasses of buttermilk
DINNER
A green salad, with oil and nuts
A rare omelet, rolled in scraped corn
A potato—sweet or white
A cantaloup
Immediately on rising devote five minutes to exercises and deep breathing.
BREAKFAST
Wheat bran and flaked wheat, cooked together; use a liberal service of cream
A cup of cocoa
LUNCHEON
Spinach, with egg white
A bran gem or a whole wheat muffin
A vegetable or fruit salad, with oil and nuts
DINNER
Boiled onions, parsnips, or carrots—any two of these
A baked potato
A very small portion of fish or white meat of chicken
A cup of hot water
MENUS FOR NEURASTHENIA
BREAKFAST
Three or four egg whites, whipped and mixed with a pint of rich milk
Bran meal gems
LUNCHEON
Onions, en casserole
A potato
DINNER
Peas or asparagus
A morsel of dried herring and an onion, uncooked
Bran meal gems or a potato
Cheese, raisins, and nuts
BREAKFAST
Cantaloup, peaches, plums, or berries—no sugar
Whole wheat, boiled
Half a cup of wheat bran, with cream
LUNCHEON
Spinach or turnip-tops
Onions, uncooked, and a bit of dried fish
A potato
DINNER
Lettuce or celery, with nuts
Fish
Vegetable soup
Squash, carrots, or onions
A potato
BREAKFAST
Cantaloup or peaches
Baked bananas, with cream
One egg, boiled two minutes
A bran meal gem
LUNCHEON
Two glasses of buttermilk
A muffin—graham or gluten
DINNER
Vegetable soup
Celery or lettuce, with nuts
Turnips, carrots, okra, cauliflower—choice
A bran meal gem
A sweet potato
BREAKFAST
Prunes or a very ripe banana
Nuts, with raisins and cream
A sweet potato
LUNCHEON
An onion, uncooked, and a very small portion of dried fish
A bran gem
Cocoa
DINNER
Celery or slaw
Nuts
Cabbage, cauliflower, or Brussels sprouts
Carrots, parsnips, or onions
Baked beans or a potato
The person afflicted with neurasthenia should omit all beverages, except water, which should be drunk only at meals. By all means avoid overeating.
MENUS FOR MALNUTRITION
Menus for the treatment of malnutrition should be limited in quantity, and composed of the most soluble and readily digestible articles that will afford the required elements of nourishment.
BREAKFAST
Very ripe berries, without sugar and cream
Two or three egg whites, whipped, and mixed with a pint of skimmed milk
Two heaping tablespoonfuls of wheat bran, cooked, and served with a little cream
LUNCHEON
A raw Spanish onion, with a bit of dried fish
A baked potato—eat skins and all
Bran meal gems, with butter
DINNER
Lettuce or young onions
Peas or asparagus
Spinach or turnip-greens, with yolk of egg
A baked potato
A tablespoonful of wheat bran, cooked
BREAKFAST
Melon, peaches, or berries
Two very large, ripe bananas, baked; serve with cream (See recipe, page 677)
A glass of milk
LUNCHEON
Spinach or turnip-greens, with egg yolk
Bran meal gems or corn bread
A bit of onion, uncooked
DINNER
A light vegetable soup
String beans, fresh peas, tender corn—any two of these
A potato or lima beans
Gelatin (lemon or vanilla), if something sweet is desired
BREAKFAST
Cantaloup or peaches
One or two bran meal gems or a corn muffin
A glass or two of rich milk
LUNCHEON
Celery or lettuce, with either nuts or oil
Tender corn or lima beans
A potato—sweet or white
DINNER
Vegetable or cream soup
Celery, with ripe olives and nuts
Carrots, and either onions or squash (These should be cooked in a casserole dish; see page 671)
Bran meal gems or a potato
BREAKFAST
Strained orange juice—half water
Whole wheat, boiled, and served with butter (omit cream)
LUNCHEON
Three to four glasses of rich milk
Two or three tablespoonfuls of wheat bran
DINNER
Celery or vegetable salad, with nuts and oil
Turnips, carrots, winter squash, or onions; preferably en casserole
A bit of very tender fish or white meat of chicken
A potato or a corn muffin
For cooking en casserole, see p. 671, Vol. III.
MENUS FOR ANEMIA
The following menus should be carefully adhered to for two or three days, or until normal hunger is produced:
BREAKFAST
Prunes or dried peaches
Bananas, nuts, or nut butter
A pint of rich milk
LUNCHEON
A light vegetable, such as boiled onions, peas, or new potatoes
A glass or two of milk
DINNER
Two eggs, coddled
A baked white potato
When good digestion and normal hunger are restored, the following menus should be given:
BREAKFAST
Farina, rice, or corn hominy, with butter and a very little sugar
Fresh milk—one or two glasses
LUNCHEON
Baked potatoes
Milk
DINNER
Peas or beans, creamed onions
A potato
Rice or corn bread
Gelatin or boiled custard
Vigorous exercise and outdoor sport should be encouraged.
BREAKFAST
Cantaloup, peaches, or plums
A very rare omelet or a coddled egg
A corn-meal gem
Milk
LUNCHEON
Milk or buttermilk—buttermilk preferred
A bran gem or a whole wheat gem
DINNER
One or two vegetables
Rice or corn
Milk
A cantaloup
Drink an abundance of water.
Spend all the time possible out of doors.
Choice of the following:
| MENU I | MENU II |
| BREAKFAST | |
|
Two or three egg whites, whipped three or four minutes, into which whip a teaspoonful each of olive-oil and lemon juice, and a heaping teaspoonful of sugar. Add a cup of rich milk |
One exceedingly ripe banana, eaten with nut butter, cream, and figs or dates A glass or two of milk |
| LUNCHEON | |
|
Turnips, carrots, parsnips, squash—any two of these A bit of whole wheat bread or a baked potato Milk |
Boiled onions A bit of tender fish or an egg. (The egg might be whipped as for morning) A baked potato—sweet or white Milk |
| DINNER | |
|
Choice of one vegetable (see luncheon) One egg whipped, or a glass of milk. (Both, if the appetite will accept them) A baked potato—sweet or white |
An egg, or clabbered milk, with a little sugar A baked potato One fresh vegetable |
It would be preferable to make the entire meal (dinner) upon whipped eggs, if they appeal to the taste.
For “Choice of Menus,” see p. 683, Vol. III.
BREAKFAST
A cup of chocolate or cocoa, or warm milk
Steamed wheat, farina, or corn hominy
LUNCHEON
Vegetable soup
Fish or a potato
Milk
DINNER
One fresh vegetable
A potato
Chicken or fish
Ice-cream—very little
For primary causes of Anemia, see Lesson I, “Chart showing different dis-eases caused by Superacidity,” p. 9.
MENUS FOR LOCOMOTOR ATAXIA
BREAKFAST
Three egg whites and one yolk, whipped, mixed with a pint of rich milk
Two or three tablespoonfuls of wheat bran, cooked, and served with thin cream
LUNCHEON
Plain wheat, boiled thoroughly, eaten with Pignolia (pine) nuts
DINNER
Fresh peas or baked beans
Buttermilk
Cheese, nuts, and raisins
Wheat bran
BREAKFAST
Melon or peaches—no sugar
Three or four glasses of fresh milk
A corn muffin
Wheat bran
LUNCHEON
Fresh corn, peas, or beans
Milk; two to four glasses
Bran
DINNER
Shelled peas or beans
A potato
Fish, eggs, or buttermilk
Bran
BREAKFAST
A pint of clabbered milk, with a sprinkle of sugar
Corn hominy or corn bread
LUNCHEON
Fish, chicken, or turkey
A potato
Cheese and nuts
DINNER
Celery with nuts
Two or three glasses of milk; buttermilk preferred
A potato
Bran
Raisins, cheese, and nuts
BREAKFAST
California grapes or prunes
Two eggs, whipped, and mixed with two or three glasses of milk
Bran meal gems
LUNCHEON
Celery with nuts
Turnips, carrots, or parsnips
A baked potato
DINNER
Boiled plain wheat or corn bread
Fish, chicken, or two or three glasses of milk (Wheat bran, if milk is taken)
COLDS
A cold, in its last analysis, is merely a form of congestion throughout the capillary vessels of the body. It may have been caused by exposure—a draft of cold air blowing upon some exposed part of the body, in which case Nature closes the pores of the skin in self-defense. The poisons that are constantly being eliminated through the pores are thus prevented from escaping through these channels, and are picked up by the circulation, and carried to the lungs to be burned with oxygen. The lung capacity being too limited, or the amount of poison too great, Nature suppurates these poisons and throws them off in the form of mucus.
When a quantity of food, greater than the body can use, is taken and ingested into the circulation, the excess is carried to the lungs in the same manner as above described, and the same form of congestion and elimination takes place; therefore, colds caused by exposure and overeating are alike in every respect except their origin. The experience of the writer has been that congestion, which we term colds, is caused much more frequently from overeating than from exposure.
The logical remedy in either case is to limit the quantity of food to the minimum and to confine the diet, as nearly as possible, to readily soluble and readily digestible foods, such as nuts, fruit salads, and fresh watery vegetables, taking only sufficient nitrogenous and carbohydrate compounds to balance the daily bill of fare.
The following menus given for colds may be also used in cases of la grippe, influenza, etc.:
BREAKFAST
A cup of hot water
An apple, with nuts or berries, in season
Two egg whites to one yolk, whipped or lightly poached
Clabbered milk, with a sprinkle of grated maple-sugar
A few raisins and nuts
LUNCHEON
One tuber vegetable
A baked potato or baked beans
A salad (green), with nuts or cheese
DINNER
Asparagus, turnips, beets, onions—any two of these
A potato
Whole wheat, well cooked, or a portion of wheat bran, cooked
Nut butter or thin cream
In the late spring, such vegetables as new beets, radishes, lettuce, onions, or any green salad may be eaten at either the noon or the evening meal.
These meals may be varied by choosing fresh vegetables or fruit in season.
BREAKFAST
Choice of fruit—a liberal quantity
A banana—very ripe; serve with raisins, nuts, and cream (If the banana is not very ripe, it should be baked)
LUNCHEON
A generous green salad, with grated nuts
Choice of one or two fresh vegetables
A poached egg, dropped into a baked potato
DINNER
A liberal green salad
Smelts, broiled
Tender corn
One or two fresh vegetables
A dessert of peaches, plums, berries, or any juicy fruit
From one to two glasses of water should be drunk at meals. A liberal quantity of fruit or berry juice should be taken between meals.
Vegetable soup may be served at either the noon or the evening meal, using but little fats.
Acid fruits, such as oranges, grapefruit, pineapples, lemons, and strawberries should be omitted if there is a tendency toward superacidity, intestinal fermentation, or rheumatism.
BREAKFAST
Melon or choice of fruit
Baked squash or a banana
Flaked wheat or a bran meal gem
A spoonful or two of nuts, with raisins
LUNCHEON
Two shirred eggs
An ear of tender corn
A green salad
DINNER
Choice of two fresh vegetables
Choice of corn or lima beans
Choice of a baked sweet or a white potato
A green salad—liberal portion
Gelatin or junket
Juice of orange or grapes just after rising.
BREAKFAST
A cup of hot water, sassafras tea, or malted milk
Two coddled eggs, or very tender fish, broiled
A potato or a bran gem[*]
LUNCHEON
Any fresh vegetable: Cauliflower, Brussels sprouts, cabbage, turnips
Spinach or endive
Malted milk or a cup of cocoa
DINNER
A bit of slaw or celery
Liberal portion of boiled onions
Spinach, with egg
A potato; prepared choice
All of the menus for Colds can be taken in cases of La Grippe and Influenza.
[*] See “Bran Meal,” p. 683.
NASAL CATARRH
The following menus, in their various groups, are composed of the most easily digested foods that will give to the body all the elements of nourishment it requires, during the several seasons of the year.
The calories of energy, remedial elements and counteractive properties these menus contain, have been very carefully compiled from long experience in the treatment of catarrh. The nutritive factors they contain are proportioned or leveled so that under ordinary conditions there will be no deficiency to produce unnatural craving, and no surplus to be decomposed and converted into mucous or catarrhal discharges.
These menus contemplate a normal body, living under normal conditions. If one should be exposed to excessive cold, the carbohydrates (sugar and starches) and fats may be slightly increased, and if exposed to excessive heat these articles should be limited somewhat below the amount prescribed. If one is engaged in heavy manual labor the proteid factor such as is contained in beans, eggs, fish, and cheese may be increased, and if performing no labor, these things should be reduced even below the amount prescribed.
These menus will have a tendency to establish normal digestion and assimilation of food, and normal elimination of waste. When this is accomplished, the instincts and various senses will suggest the quality and the quantity of food, the kind and amount of exercise, and all other natural laws that govern and control the physical organism.
WATER-DRINKING IN THE TREATMENT OF NASAL CATARRH
Sufficient water should be drunk at each of these meals to bring the moisture up to about 66 per cent of the whole. This will require from one to three ordinary glasses, depending largely upon the amount of residual water in the foods composing the meal.
See “Uses of Water in the Body,” Lesson II, Vol. I, p. 53.
See also “Water-drinking in Cases of Superacidity,” Vol. II, p. 434.
Water performs another very valuable service. When one eats too many sweets, he should drink an abundance of water. This prevents stomach-acidity, and consequent fermentation and irritation of the mucous lining of the stomach. It also prevents torpidity of the liver, which usually follows the excessive use of sweets.
Two or three glasses of water taken at an ordinary meal will all be retained and used by the body, while the same quantity of water taken from two to three hours after a meal, will nearly all pass off in the form of urine.
MENUS FOR NASAL CATARRH
Sweet orange, cherries, or very ripe grapefruit just after rising.
BREAKFAST
Three or four egg whites, whipped five minutes, to which add two teaspoonfuls each of lemon juice and sugar, while whipping
One very ripe banana, or plain boiled wheat, with nuts
LUNCHEON
A green salad, with tomatoes and oil
One fresh vegetable—peas or beans
Corn bread—butter
Buttermilk
DINNER
Spinach, kale, young cabbage, or turnip-tops, cooked
One fresh vegetable, in season
A baked sweet potato
Choice tender fish, chicken, or three egg whites and one yolk, whipped, with spoonful each of sugar and of lemon juice
These menus are composed largely of proteids in their most soluble and digestible forms—a most important factor in remedial feeding, especially in cases of either stomach or nasal catarrh.
One or two glasses of water should be drunk at each of these meals. Mastication should be perfect before any water is taken into the mouth.
The bowels should be kept normal by the use of wheat bran.
For many patients suffering with nasal catarrh, the following combinations have been prescribed by the author with much success.
Choice of the following:
| MENU I | MENU II |
| BREAKFAST | |
|
Peaches or pears A baked sweet potato Half a glass of milk A baked banana |
A cantaloup or grapes One or two eggs, lightly cooked A whole wheat gem or a baked white potato A cup of cocoa |
| LUNCHEON | |
|
A lettuce salad One fresh vegetable, in season A baked potato or a very little whole wheat bread; potato preferred A banana with cream cheese and dates |
Peas, beans, or carrots A sweet or a white potato Buttermilk, with two egg whites, whipped |
| DINNER | |
|
A lettuce and tomato salad Choice of two fresh vegetables Tender fish A baked potato Plain ice-cream, provided salad is omitted |
Young onions, radishes, or celery Beets, carrots, corn, parsnips, Spanish onion, or string beans—any two of these Choice—fish, chicken, or eggs A baked potato A cantaloup |
| MENU I | MENU II |
| BREAKFAST | |
|
Grapes Bran gems One egg whipped with sugar and lemon juice A baked sweet potato |
One very ripe banana with thin cream and nut butter A pint of clabbered milk A small portion of coarse cereal—plain wheat boiled |
| LUNCHEON | |
|
A salad, or celery, with either nuts or oil Baked beans Boiled onions or carrots |
Onions cooked in a casserole dish A potato; prepared choice |
| DINNER | |
|
Carrots, onions, parsnips, squash, turnips—any two of these Choice of one of the following proteid foods: A baked potato |
One fresh vegetable A baked sweet or a white potato A very ripe banana, with either nuts and raisins or figs and cream |
Note: If the weather is very cold a dessert-spoonful or more of olive-oil should be taken just before each of these meals, and a cup of hot water at the close.
| MENU I | MENU II |
| BREAKFAST | |
|
A sweet orange A rare omelet rolled in grated nuts and cream Whole wheat bread or corn muffins A cup of chocolate |
Whole wheat or corn—boiled soft or simmered over night; serve with butter or cream A cup of chocolate |
| LUNCHEON | |
|
Baked sweet potatoes with butter A cup of chocolate |
A boiled Spanish onion A white potato, baked Two eggs, either whipped or coddled |
| DINNER | |
|
Cream of tomato soup Celery or slaw Nuts Carrots, parsnips, or turnips A baked potato Cocoa or hot water |
(Christmas or New Year’s dinner) Cream of celery soup A vegetable salad Baked or creamed potatoes Turkey or chicken—white meat—very little Baked chestnuts Cranberry sauce Ice-cream Hot chocolate |
MENUS FOR HAY FEVER
BREAKFAST