A bunch of grapes
Three or four eggs, whipped five or six minutes, into which whip a teaspoonful of sugar, and a teaspoonful of Cognac brandy or lemon juice, to each egg
Note: The brandy is germicidal and aids in the digestion of the egg yolks.
LUNCHEON
From three to four eggs, prepared as for breakfast, slightly increasing the quantity of sugar and brandy. Put in a heaping teaspoonful of sugar and a dessert-spoonful of brandy, and add a full glass of milk to each egg
DINNER
Any one or two fresh vegetables, including something green, as spinach or lettuce
The fresh vegetables may consist of:
| A baked potato | Squash |
| Onions | Turnips |
| Parsnips |
The patient may have a few grapes between meals and a few an hour after dinner. He should swallow the seeds and pulp whole, and masticate and swallow the skins. He should eat plenty of fresh eggs, fresh milk, and ripe, sweet grapes. The milk and the eggs are good tissue-building foods, while sugar is a carbohydrate and makes a good winter food. The grapes are full of grape-sugar, which is an excellent nutrient, and also an aid to the digestion of other foods.
Note: These menus were given to a consumptive patient, and in a period of six weeks he had made a very substantial gain in both weight and strength.
Take a bit of fruit, a glass of water, and a brisk walk immediately after rising.
BREAKFAST
One or two exceedingly ripe bananas, baked, eaten with cream
A service of corn hominy
One coddled egg, if desired
A cup of chocolate, or hot water, if preferred
LUNCHEON
Vegetable soup
One fresh vegetable; preferably boiled onion or carrots
One or two glasses of fresh buttermilk
Wheat bran
DINNER
Celery, slaw, or any green salad
Steamed rice or plain boiled wheat
A whipped or coddled egg, or buttermilk
Nuts and raisins
A small portion of wheat bran should be taken at breakfast and just before retiring. Bran contains valuable mineral salts, and in winter can replace the chemistry of green salads.
From one to two glasses of cool water should be drunk at each of these meals.
Whether or not eczema is a dis-ease caused by bacteria, it is obvious that the weapon with which to combat this disorder is pure blood with an abundance of the white corpuscles. These phagocytes of the blood may be properly called the police of the body.
The patient should observe the following general rules:
Drink an abundance of pure water both at meals and between meals. Omit cane-sugar and all acids.
Dress as lightly as possible, and do not wear woolen garments next to the skin.
Take sufficient vigorous exercise each day to cause perspiration. If this cannot be done, the Turkish bath should be resorted to once a week.
Spend as much time in the open air as possible.
The meals should be substantially as follows:
BREAKFAST
A few spoonfuls of wheat bran, cooked, and eaten with cream
Two or three bran meal gems
Two or three egg whites, whipped very thoroughly, to which add a spoonful of cream
One ripe banana
LUNCHEON
A green salad, with nuts—liberal portion
A fresh vegetable; preferably boiled onions or carrots
A baked potato
DINNER
A salad of any green succulent plant
Young onions
Peas or asparagus
A baked potato or baked beans
BREAKFAST
Raspberries, blackberries, grapes, or cantaloup
A potato—sweet or white
A cup of cocoa or sassafras tea (See recipe, p. 681)
LUNCHEON
Beets, asparagus, cabbage, cauliflower, Brussels sprouts, or okra
A potato—prepared choice
DINNER
Two fresh vegetables; choice of:
| Asparagus | Corn |
| Beans | Eggplant |
| Beets | Onions |
| Carrots |
A very ripe peach or a cantaloup
Just before retiring, eat a few very ripe peaches, and take a tablespoonful of wheat bran.
Either of the following menus may be chosen for a period of ten or twenty days. They are designed especially for the removal of all forms of autointoxication or self-poisoning which sometimes manifest themselves by skin eruptions. While autointoxication may not be the primary cause of eczema, it augments all zymotic conditions. The chief purpose of these menus is to give to the body an opportunity to throw off the dis-ease by removing all obstacles. I would therefore advise that the use of tobacco, tea, coffee, and all alcoholic stimulants be omitted.
| MENU I | MENU II |
| BREAKFAST | |
|
Two egg whites, whipped very thoroughly, adding a little heavy cream
and a spoonful of sugar A bunch of California grapes (Malagas) A cup of hot water at the beginning of the meal, and a glass of cool water at the close |
Three extremely ripe bananas, baked in a casserole dish; serve with thin cream |
| LUNCHEON | |
|
Spinach or a green salad String beans or corn A potato |
Squash or turnips A salad (green) Baked beans |
| DINNER | |
|
A green salad or cooked spinach Boiled onions, carrots, or turnips A baked potato with fresh butter |
A small portion of fish, white meat of chicken, or an egg—egg preferred A boiled onion and a baked potato A bit of green salad |
From one to two glasses of water should be drunk at each of these meals, preferably a cup of hot water at the beginning, and a glass of cool water at the close. I would especially advise vigorous exercises night and morning, and deep breathing before an open window.
First Day: On rising, drink two or three glasses of water, eat a few grapes, and devote from three to five minutes to any one of the exercises shown in Vol. V, pp. 1343 to 1346, inclusive.
BREAKFAST
Baked white potatoes or bran meal gems
A glass of rich milk
LUNCHEON
Baked beans
Bermuda onions
A potato or corn bread
DINNER
Any two of the following:
| Beans | Pumpkin |
| Beets | Squash |
| Carrots | Turnips |
| Parsnips |
A green salad—either lettuce and tomatoes, or celery; very small portion
A baked white potato—eat skins and all
(A cup of very thin cocoa may be taken, if something hot is desired; however, pure water would be preferable)
Just before retiring, devote from three to four minutes to the above-prescribed exercises. The lungs should be inflated to their extreme capacity. Do not carry any of these exercises, however, to a point beyond ordinary fatigue. Divide the exercise period, both night and morning, into three or four two-minute heats.
Exercise and deep breathing are second in importance to diet, and should be taken daily, night and morning.
Drink from one to two glasses of water at each meal, but do not take water into the mouth until mastication is perfect.
Second Day: The same as the first, slightly increasing the quantity of food until normal hunger is satisfied.
Third Day: Practically the same as the first, varying the luncheon according to hunger. The luncheon may consist of any one or two fresh vegetables, such as carrots, turnips, beets, baked white or sweet potatoes.
Fourth Day:
BREAKFAST
A cup of hot water
A sweet potato or two bran meal gems
Two or three tablespoonfuls of wheat bran, with thin cream
LUNCHEON
Boiled onions
A baked potato
Choice of fish or an egg
Eat a pound of grapes ten minutes after this meal. The skins may be eliminated, but swallow the seeds and pulp. If grapes cannot be obtained, the juice of a sweet orange may be taken.
DINNER
String beans or spinach, with egg, and a liberal piece of Bermuda or Spanish onion, uncooked (The onions and the beans should be made exceedingly hot with red pepper)
A baked sweet or a white potato
A small piece of corn bread, with one-half glass of buttermilk
From one to two glasses of water should be drunk at each of these meals.
Just before retiring, devote from three to five minutes to the exercises prescribed for the first day.
Fifth Day: The same as the fourth, slightly increasing the quantity of food if there is a return of normal hunger; if not, continue to follow the diet as herein given, until natural hunger is felt.
Sixth Day: The same as the first, repeating the diet from eighteen to twenty days.
The following menus for spring, summer and fall are laid out on the two-meal-a-day plan. In addition to the purposes named in the heading, they are designed to promote vitality and endurance, thus enabling one to meet the requirements of hot weather.
In order to aid the body in appropriating all the nourishment these menus contain, one should take, each day, at least one hour’s vigorous exercise and deep breathing.
| MENU I | MENU II |
| BREAKFAST | |
|
One or two very ripe bananas baked in a casserole dish; eat with Tunis dates and thin cream One whole egg, whipped Half a glass of milk |
Peaches or cherries One whole egg Steamed wheat—well cooked; serve with thin cream A very ripe banana with Tunis dates, cream, and nuts |
| DINNER | |
|
Two vegetables—choice of peas, beans, asparagus, onions, or beets A baked potato A very small portion of either fish or white meat of chicken |
A salad Peas in the pod (see recipe, page 679) A white potato, baked A small portion of ice-cream (optional) |
One or two glasses of water should be drunk at each of the dinner meals.
If constipated, two or three tablespoonfuls of wheat bran should be taken about twice a week with both the morning and the evening meal. This could be cooked five minutes, and may be made very palatable if eaten with a spoonful of cream.
| MENU I | MENU II |
|
BREAKFAST (About 9:30) |
|
|
Very ripe peaches—no sugar A cup of hot water Whole wheat, cooked very thoroughly A medium-sized baked potato, with butter |
A cup of hot water One whipped egg A portion of gelatin, with cream |
|
DINNER (About 5:30) |
|
|
Fresh peas, and either beans or asparagus Baked potatoes or tender corn One whole egg or an omelet—Spanish style One glass of water |
Two of the following vegetables—peas, beans, asparagus, boiled onions, spinach, or carrots A baked potato Half a glass of buttermilk, with one egg white whipped into it One glass of water |
Just before retiring, drink a cup of hot water, and take two tablespoonfuls of bran.
| MENU I | MENU II |
|
BREAKFAST |
|
|
A very ripe banana with soaked prunes One dessert-spoonful of nuts—choice One or two spoonfuls of steamed whole wheat Two eggs—prepared choice A glass of water |
Fruit—choice Two tablespoonfuls of nuts—choice Two very ripe baked bananas, with cream and nut butter One egg One or two glasses of milk Wheat bran |
|
DINNER |
|
|
Two or three fresh vegetables Tender corn A baked sweet or a white potato Junket or gelatin |
Choice of two fresh vegetables A baked sweet or a white potato A salad—lettuce or celery A small portion of ice-cream |
All sweets may be omitted if they do not appeal especially to the taste, and other foods proportionately increased.
If there is a tendency toward sour stomach or intestinal gas, all fruit except bananas should be omitted.
BREAKFAST
(Very light)
California grapes, or the strained juice of a sweet orange
A baked sweet potato, with butter
A cup of hot water into which put a spoonful of sugar and two tablespoonfuls of cream
LUNCHEON
Choice of the following:
a Three whipped eggs. Add a tablespoonful each of sugar and lemon juice
b A bowl of clabbered milk, with a sprinkle of sugar
A cup of hot water, with sugar and cream
DINNER
Boiled onions, and either cabbage or carrots
One egg, or an omelet
A baked potato
A cup of hot water or cocoa
If small portions of the above foods are eaten, two egg whites and one yolk may be taken at the close of the evening meal. (See recipe, Vol. III, p. 678). This makes an excellent dessert, delegating to the body much warmth, and aiding in the general digestion of other foods.
BREAKFAST
A cup of hot water
Two tablespoonfuls of wheat bran, cooked thirty minutes; serve with thin cream
A portion of prunes, soaked in clear hot water until soft
A small, baked potato
LUNCHEON
Peas in the pod
A cup of hot water
DINNER
Peas or asparagus
Carrots or turnips
A potato
A spoonful of bran
Just after rising take a tablespoonful of olive-oil and a cup of hot water.
BREAKFAST
A cantaloup
A tablespoonful of wheat bran, well cooked
An egg
A new potato, baked
A glass of water
LUNCHEON
Lettuce or spinach
Boiled onions and carrots
Wheat bran
DINNER
A salad of lettuce, with nuts
Spinach, string beans, or new peas
A potato
Two tablespoonfuls of bran
On rising one-half pound of Concord grapes.
BREAKFAST
A small portion of whole wheat, well cooked; serve with thin cream
Two egg whites, lightly poached
A tablespoonful of wheat bran
LUNCHEON
Celery hearts
A baked potato
Wheat bran, with cream
DINNER
Bran meal gems
Parsnips, en casserole
Onions, en casserole
A potato
A cup of hot water and a tablespoonful of olive-oil may be taken before each of these meals.
BREAKFAST
A cup of hot water
Soaked prunes
Bran meal gems, with nuts
A baked banana
LUNCHEON
Winter squash or stewed pumpkin
A tablespoonful of bran
DINNER
A Spanish onion, en casserole
Carrots or parsnips
Bran meal gems or a potato
(An hour after this meal, drink half a glass of prune juice)
In cases of appendicitis the following articles should be omitted: Tea, coffee, tobacco, all stimulants and intoxicants, white bread, rice, oatmeal, cornbread, sweets and confections of every kind.
There is nothing so important, or that wields so much influence over the comfort, the health, and the life of the pregnant woman as her food, and there is nothing, perhaps, to which she gives so little attention.
The diet of the prospective mother, of course, governs her digestion and assimilation of food, and elimination of waste matter from the body. These things control her health almost completely, and inasmuch as all mental conditions are principally governed by health, the intellectual faculties of the child are shaped largely by the condition of the mother’s digestion. It is obvious, therefore, that the health of the mother and the entire future of the child depend more upon her diet during pregnancy than upon any other one thing.
During pregnancy the prospective mother should avoid all such articles of food as she would withhold from her baby after birth. This would eliminate from her diet meat, condiments, sweets, especially pastries and rich desserts; tea, coffee, and all stimulating and intoxicating beverages.
The pregnant woman should balance her diet carefully as to the proportion of proteids, carbohydrates, fats, and mineral salts.
As leading foods containing these nutrients, I would recommend the following:
| PROTEIDS | CARBOHYDRATES | FATS | VEGETABLES RICH IN MINERAL SALTS |
| Milk | Potatoes | Nuts | Lettuce |
| Eggs | Wheat (whole) | Butter | Celery |
| Pine nuts | Corn | Cream | Carrots |
| Peanuts | Rice | Olive-oil | Parsnips |
| Cheese | Oats | Cream cheese | Onions |
| Fish | Dried beans | Beets | |
| Fowl | Dried peas | Fresh beans | |
| Dried beans | Chestnuts | Fresh peas | |
| Dried peas | Honey | Okra | |
| Cream cheese | Sugar | Eggplant | |
| Sirups | Turnips | ||
| Cauliflower |
Some articles are listed under two headings. This is because they are rich in both classes of nutrition.
The amount of grain products eaten by the prospective mother should be somewhat limited, ranging between four and eight ounces a day, governed by work or activity. Cereals, especially corn, rice, and oats, are rich in phosphate of lime, which is the bone-making or structural food. While enough of this should be eaten to give the child sufficient bone-building material, too much makes birth difficult, and sometimes fatal.
The following menus contain suggestions as to the selections, combinations, and proportions of food that would compose a healthy bill of fare for both mother and child for the several seasons of the year:
BREAKFAST
Two eggs, cooked two minutes
One whole-wheat muffin
A glass or two of rich milk
LUNCHEON
Peas, asparagus, or turnips
Potatoes—two medium-sized
One pint of clabbered milk
DINNER
Vegetable soup
Any two fresh vegetables named in the list above
A potato
Milk or a very small portion of fish
If constipated, take wheat bran at both the morning and the evening meal.
BREAKFAST
Cantaloup
Three or four egg whites and one yolk
Whole wheat, boiled; serve with butter or cream
A glass or two of milk
LUNCHEON
String beans, peas, or asparagus
Tender corn or a potato
Milk
DINNER
Vegetable soup
Two green vegetables; selection from list given above
Corn, lima beans, or a potato
Milk or tender fish
A small portion of ice-cream (optional)
BREAKFAST
Cantaloup or pears
Rice, with cream
Milk
Two tablespoonfuls of wheat bran
LUNCHEON
Celery
Turnips or cauliflower
Fish or fowl
A potato
DINNER
A light vegetable soup
Lettuce, or celery, with nuts
Two fresh vegetables
A baked potato
Cheese, raisins, and nuts
BREAKFAST
Two or three baked bananas, with cream (See recipe, p. 677)
Two eggs or two glasses of milk
Oatmeal—a small portion
LUNCHEON
A sweet potato
Two or three glasses of milk
DINNER
Cream of rice soup
Two fresh vegetables
A potato or bran meal gems
Milk or cheese
Nuts and raisins
The nursing mother should omit all acid fruits, pickles, and condiments containing vinegar. She should eat sparingly of sweets, especially of the pastry and soda-fountain variety. She should omit such vegetables as radishes, cucumbers, cabbage, and sourcrout.
Fresh corn and dried beans often produce serious intestinal trouble in the young child. Eggs should never be eaten when there is the slightest fever.
The diet of the nursing mother should be confined chiefly to the more readily digestible foods such as are named in the menus which follow.
The mother should remember that her baby should never be nursed when she is tired, fatigued, overheated, angry, frightened, excited, or laboring under any mental disturbance. Both her mental and her physical condition are instantly conveyed to the child, through her milk, often in exaggerated form. Children are sometimes thrown into convulsions by nursing the breast of an excited mother.
If either mother or child has a tendency toward intestinal congestion (constipation), the mother should take wheat bran, thoroughly cooked, with both the morning and the evening meal; or, a few drops of prune juice, given to the child, will often relieve this condition, while affording an excellent source of nourishment.
BREAKFAST
Plain boiled wheat, with cream
Fresh milk
A baked potato or a baked banana
LUNCHEON
Fresh milk or eggs; milk preferred
Corn bread or bran meal gems
Onions, en casserole
DINNER
Cream of corn soup
Spinach or turnip greens
A potato, peas, or asparagus
Plain gelatin, with cream
BREAKFAST
Cantaloup or a very ripe, sweet peach
One egg
Flaked wheat, very thoroughly cooked
A glass or two of milk
LUNCHEON
Vegetable soup
Corn bread or bran gems
Carrots, parsnips, or squash
Fresh milk
A potato
DINNER
Fresh peas, beans, squash, asparagus, or beets
A baked potato
Milk
A whole wheat gem
BREAKFAST
Cantaloup or a very ripe banana, with cream and figs
Boiled rice or whole wheat
Milk
LUNCHEON
Soup—cream of corn, peas, or rice
Broiled fish
A baked potato
DINNER
Celery, or lettuce, with nuts
Fresh beans, turnips, carrots, or squash
Corn bread or a baked potato
Milk or cocoa
BREAKFAST
A dish of cereal, well cooked—simmered over night
Eggs or milk
Whole wheat gems or a corn muffin
LUNCHEON
Vegetable or cream soup
Winter squash or carrots
A sweet or a white potato
Milk
DINNER
Parsnips, turnips, or squash
A potato
Bran gems
Milk
(Egg custard, if something sweet is desired)
On rising, drink a cup of hot water. Take deep breathing before an open window, and such exercises as the patient is able to perform.
LATE BREAKFAST