DINNER

• Cream soup
• Asparagus, peas, turnips, or carrots
• Potatoes or baked beans

SUMMER MENU
FOR THE NORMAL PERSON

From 33 to 50 Years of Age

BREAKFAST

• Berries, peaches, or melon
• A baked sweet potato
• A banana (very ripe) with nuts, cream, and raisins
• Milk or cocoa

LUNCHEON

• Tender corn on the cob, with butter
• A glass of milk—optional

DINNER

• Fresh peas, beans, cabbage, Brussels sprouts, beets—any two of these
• Green corn or a potato
• Lettuce and tomato salad, with nuts
• Orange ice or peach ice

FALL MENU
FOR THE NORMAL PERSON

From 33 to 50 Years of Age

BREAKFAST

• Two large, very ripe bananas, baked; serve with cream
• Whole wheat or graham gems
• One egg or a glass of milk

LUNCHEON

• A large, baked potato and a poached egg
• Cocoa or chocolate

DINNER

• Soup—cream of celery or tomato
• Turnips and lima beans
• Bran meal gems or a baked potato
• Cocoa or chocolate

WINTER MENU
FOR THE NORMAL PERSON

From 33 to 50 Years of Age

BREAKFAST

• Two eggs, coddled
• Whole wheat muffins
• A cup of chocolate or a cup of hot water with sugar and cream

LUNCHEON

• Home-baked beans
• Lettuce or celery
• A few nuts

DINNER

• Carrots, parsnips, or cabbage
• A baked potato
• Broiled fish or a nut omelet
• Cocoa, chocolate, or sassafras tea

Note: Sassafras tea is made from the bark of red sassafras. (See p. 681.)

SPRING MENU
FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

• A cup of hot water with milk or sugar
• A coddled egg and a baked potato

LUNCHEON

• Junket or a bowl of clabbered milk
• One or two baked bananas

DINNER

• Peas or asparagus
• New potatoes or bran meal gems
• A cup of cocoa or a cup of hot water with cream

SUMMER MENU
FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

• Peaches, plums, or melon
• Coarse cereal with cream
• Cocoa or hot water with cream

LUNCHEON

• A sweet potato with butter
• Cheese with water-cracker
• Milk or chocolate

DINNER

• Peas, beans, or carrots
• Lettuce or spinach
• Green corn or a potato
• Cottage cheese with cream and a water-cracker

FALL MENU
FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

• A bunch of grapes or a melon
• Bran meal gems or plain boiled wheat
• Cocoa or hot water with cream

LUNCHEON

• Very ripe bananas with cream
• Dates and nuts
• A glass of milk

DINNER

• Lima beans and creamed onions
• A baked potato
• Whole wheat or bran meal gems

WINTER MENU
FOR THE NORMAL PERSON

From 50 to 65 Years of Age

BREAKFAST

• Soaked prunes
• Baked chestnuts
• Clabbered milk or junket

LUNCHEON

• A bowl of milk with boiled rice

DINNER

• Baked onions and winter squash
• Baked beans
• A cup of cocoa
• One or two whole wheat crackers and cottage cheese

SPRING MENU
FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

• Two or three very ripe bananas, baked; serve with cream
• Nuts, raisins, and either cream or cottage cheese
• Cocoa or hot water

LUNCHEON

• A bowl of sour milk
• Rye bread or bran meal gems

DINNER

• Cabbage, cauliflower, carrots, or squash
• A potato
• Cheese or an egg

Note: If there is a tendency toward rheumatism, gout, or lumbago, eggs should be omitted.

SUMMER MENU
FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

• Peaches, pears, grapes, or melon
• A baked sweet potato or potato cakes
• Sassafras tea with cream
• (See recipe, p. 681)

LUNCHEON

• String beans or new peas
• Rye bread
• Cottage cheese

DINNER

• Carrots, squash, beets, or onions
• Lima beans or a potato
• Buttermilk
• Bran meal gems

FALL MENU
FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

• Melon, persimmons, or a baked apple
• Boiled chestnuts or rice with cream
• A cup of chocolate or a cup of hot water

LUNCHEON

• A bowl of milk with corn bread

DINNER

• Boiled onions, carrots, or stewed pumpkin
• A potato—sweet or white
• A baked banana with cream cheese
• A cup of cocoa or chocolate

WINTER MENU
FOR THE NORMAL PERSON

From 65 to 80 Years of Age

BREAKFAST

• Soaked prunes
• Boiled wheat—small portion
• Cream, hot water, or chocolate

LUNCHEON

• A Spanish onion cooked en casserole
• A baked potato
• Buttermilk

DINNER

• Stewed pumpkin or winter squash
• A sweet potato
• Broiled fish—small portion
• Cocoa

SPRING MENU
FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

• Two baked bananas, with cream
• Two egg whites, whipped into a glass of milk

LUNCHEON

• New peas in the pod (See recipe p. 679)
• A glass of sour milk

DINNER

• Bean soup
• Baked sweet or white potatoes
• Cottage cheese with cream and sugar

SUMMER MENU
FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

• Cantaloup
• A bowl of clabbered milk
• Bran meal gems

LUNCHEON

• Purée of rice with milk

DINNER

• A baked or boiled sweet potato
• Purée of peas
• Egg custard or gelatin

FALL MENU
FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

• Wheat flakes, thoroughly cooked; serve with cream
• Warm milk

LUNCHEON

• A coddled egg with a baked potato
• A cup of chocolate

DINNER

• Cream of celery soup
• Bran meal gems
• A potato
• Cocoa or sassafras tea (See recipe, p. 681)

WINTER MENU
FOR THE NORMAL PERSON

From 85 to 100 Years of Age

BREAKFAST

• Two very ripe bananas, baked, eaten with nut butter and cream
• Sassafras tea or a cup of chocolate

LUNCHEON

• Cream of potato soup
• Whole wheat crackers

DINNER

• Purée of peas or beans
• A potato—sweet or white
• Chocolate or hot milk

CURATIVE MENUS

INTRODUCTION TO CURATIVE MENUS

Scientific investigation leads one inevitably to the conclusion that a vast number of so-called dis-eases are caused by errors in eating; that is, by wrong selections, wrong combinations and wrong proportions of food. (See chart, Vol. I, p. 9, showing the number of dis-eases caused by superacidity.) This chart will give the reader some idea of the number of disorders that may originate from one source or from one fundamental cause.

While superacidity is a true dis-ease, and may cause all the disorders shown on this chart, yet behind superacidity there is a parent cause, namely, wrong eating. In the light of these facts, it is obvious that a department of curative and remedial menus should constitute an important feature of this work.

For each patient who came under the care of the author (over 23,000 in all), there was prescribed an average of six menus, covering a period of six weeks. Each patient was required to keep an accurate record of his or her diet, and the symptoms that developed after each meal. This record was either brought to the author in person, or sent to him through the mails.

From this vast amount of data and clinical experience, the writer was enabled to select all the menus composing this volume, from those that had proved successful in the various disorders treated. This volume, therefore, is composed of only such menus as gave the desired results. It represents the refined experience of twenty years' active practise in Scientific Feeding.

MENUS FOR SUPERACIDITY

SPRING MENU

ABNORMAL APPETITE
SUPERACIDITY

Abnormal appetite is caused by the surplus acid which is left in the stomach after digestion has taken place. This surplus acid causes irritation of the mucous membrane of both the stomach and the pylorus. The supersecretion of acid, in turn, is caused by overeating, by taking foods in combination which are chemically inharmonious, by sedative and intoxicating beverages, by tobacco, and by all stimulating drugs. The logical remedy, therefore, is to omit the use of these things, and to regulate the diet according to age, occupation, and chemistry, and to drink copiously of water both at meals and between meals.

BREAKFAST

• Plain or flaked wheat, boiled very thoroughly; serve with butter, cream, and nuts
• A baked or broiled banana

LUNCHEON

• Purée of pea soup, made from the pod
• Baked potatoes
• One egg, boiled two minutes, or lightly shirred

DINNER

• Spinach or dandelion, cooked
• Boiled onions, peas, asparagus—any two of these
• A very small portion of tender fish (optional)
• A baked potato
• Gelatin or junket

Note: For all cases of superacidity, see "Importance of Water-drinking," Vol. II, p. 434.

SUMMER MENU

ABNORMAL APPETITE
SUPERACIDITY

BREAKFAST

• A melon or extremely ripe peaches; melon preferred
• Two or three eggs, whipped; flavor with sugar and fruit-juice, and add half a glass of milk to each egg

LUNCHEON

• A liberal portion of tender corn, with butter
• Half a glass of milk

DINNER

• A green salad with grated nuts
• Any two fresh vegetables
• A very small portion of fish
• A small, baked potato
• Cantaloup

Drink one or two glasses of water at each meal.

FALL MENU

ABNORMAL APPETITE
SUPERACIDITY

BREAKFAST

• Cantaloup, or very ripe tomatoes with a sprinkle of sugar and a spoonful of cream
• A morsel of smoked fish
• A baked potato or a bran meal gem

LUNCHEON

• A green salad
• Turnips, Brussels sprouts, onions, green corn, lima beans—any two of these
• A wheat muffin or a slice of corn bread

DINNER

• Slaw or celery
• Any vegetable from the luncheon selection
• Baked beans or a baked potato
• Junket or gelatin

The noon meal should be omitted if the breakfast is late.

WINTER MENU

ABNORMAL APPETITE
SUPERACIDITY

BREAKFAST

• Three egg whites and one yolk whipped, eaten with baked bananas and thin cream
• Bran meal gems
• Salted almonds

LUNCHEON

• Boiled Spanish onions
• A baked potato

DINNER

• Cream of pea soup or corn soup
• Celery or slaw
• Carrots or parsnips
• Spinach, with egg
• Baked dried beans or a sweet potato

Drink an abundance of cool water at each meal.

If the patient is suffering, or recovering from a severe attack of stomach irritation, the quantity of solid food should be reduced, and the quantity of water increased.

SPRING MENU

SOUR STOMACH (SUPERACIDITY)
IRRITATION OF STOMACH AND INTESTINES

On rising, drink two glasses of cool water. Devote from three to five minutes to vigorous, deep breathing exercises.

BREAKFAST

• Whole wheat or a corn-meal gem
• Two eggs very lightly cooked
• Half a cup of wheat bran, cooked and served as a porridge, with butter and salt
• Half a glass of water

LUNCHEON

• Tender asparagus, peas, or beans
• New potatoes
• A small portion of wheat bran
• A glass of water

DINNER

• New peas or asparagus
• New potatoes, baked
• Whole wheat, boiled; serve with butter
• A glass of water

At least two glasses of water should be drunk between breakfast and luncheon, and between luncheon and dinner.

The quantity of food may be slightly increased as the patient improves, and the meals may be varied by changing the vegetables current in the market. The general combinations and the proportions, however, should be observed for two or three weeks.

SUMMER MENU

SOUR STOMACH (SUPERACIDITY)
IRRITATION OF STOMACH AND INTESTINES

Immediately on rising, drink two glasses of water.

BREAKFAST

• Cantaloup, or very ripe peach—neither sugar nor cream
• Tender corn, scraped from the cob; cook slightly with a whipped egg and butter, stirring constantly
• A glass or two of water
• (Mastication should be very thorough)

LUNCHEON

• String beans and either young carrots or onions
• A baked potato
• One egg, prepared choice

DINNER

• Fish—very tender
• A baked potato
• A green salad with nuts
• An ear of tender corn
• A glass or two of water

Just before retiring, drink two glasses of water.

FALL MENU

SOUR STOMACH (SUPERACIDITY)
IRRITATION OF STOMACH AND INTESTINES

Observe the instructions in regard to water-drinking and deep breathing, which were given in connection with the spring menu.

BREAKFAST

• Cantaloup, peaches, or persimmons
• A glass of clabbered milk
• One whipped egg
• A small portion of steamed or boiled whole wheat
• A tablespoonful of clean, wheat bran

LUNCHEON

• Choice of the following—
•  
• a Two or three exceedingly ripe bananas (red variety preferred), eaten with cream, two figs, and either nuts or nut butter
• b A baked sweet potato

DINNER

• Lettuce, endive, or romaine salad, with dressing or olive-oil and whipped egg
• Tender corn or string beans
• A baked potato
• A baked banana

From one to three 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 a glass at the close.

WINTER MENU

SOUR STOMACH (SUPERACIDITY)
IRRITATION OF STOMACH AND INTESTINES

On rising, drink two or three glasses of water, and take vigorous exercise and deep breathing.

BREAKFAST

• Two heaping tablespoonfuls of plain wheat, thoroughly cooked, or simmered over night; eat with butter and nuts
• One or two eggs, either whipped or cooked two minutes

The entire meal may consist of boiled wheat and butter, with a very little cream, unless the weather is exceedingly cold, in which event the wheat may be reduced in quantity, and two, or even three, whipped eggs taken.

LUNCHEON

• A liberal portion of baked sweet potato
• Stewed pumpkin or winter squash, with either butter or olive-oil
• A cup of chocolate

DINNER

• Carrots, parsnips, turnips, beets, onions—any two of these
• A small portion of tender fish or fowl; or, an egg preferred
• A baked potato
• Celery, or slaw, with nuts

Avoid overeating. Stomach fermentation is caused largely by taking into the stomach a quantity of food in excess of digestive ability or of bodily requirements. The logical remedy, therefore, is to limit the quantity of food, or to increase the amount of physical exercise.

SPRING MENU

SOUR STOMACH—INTESTINAL GAS CONSTIPATION

On rising, drink a glass or two of water, eat a spoonful of cherries or berries, and devote a few minutes to vigorous exercise.

BREAKFAST

• Half a cup of wheat bran
• One or two red bananas—very ripe; baked if preferred. Served with either a spoonful of nuts or nut butter
• Raisins and cream

LUNCHEON

• Two tablespoonfuls of wheat bran
• Two eggs—preferably whipped
• Lettuce, with young carrots and grated nuts
• Boiled onions
• A baked potato

DINNER

• Wheat bran
• Choice of the following vegetables, baked in casserole dish: peas, asparagus, or onions
• Spinach, with egg
• A few spoonfuls of plain boiled wheat
• A baked potato

Drink two glasses of cool water at each of these meals.

Just before retiring, take a small portion of wheat bran, and spend at least ten minutes in vigorous exercise.

SUMMER MENU

SOUR STOMACH—INTESTINAL GAS CONSTIPATION

Drink copiously of cool water, and take a brisk walk or vigorous exercise and deep breathing before breakfast.

BREAKFAST

• Cantaloup or peaches—no cream
• Half a cup of wheat bran, cooked
• Whipped egg—a dash of sugar
• A baked banana—very ripe
• One or two glasses of water

LUNCHEON

• A green salad
• An ear or two of tender corn, masticated very thoroughly
• Nuts
• Wheat bran
• A glass or two of water

DINNER

• A green salad
• Choice of two fresh vegetables—peas, corn, beans, okra, eggplant beans, okra, eggplant
• A potato
• Cream cheese with nuts and raisins
• A small portion of bran, cooked
• Water

Cool water should be drunk freely at meals, and mastication should be thorough.

FALL MENU

SOUR STOMACH—INTESTINAL GAS CONSTIPATION

First Day: On rising, drink two glasses of water, and devote three or four minutes to Exercises 3 and 5. (See Vol. V, pp. 1344 and 1345.) Inflate the lungs every fourth or fifth movement to their extreme capacity.

BREAKFAST

• Steamed or boiled whole wheat
• A tablespoonful or two of coarse wheat bran (This may be cooked, and served the same as any ordinary cereal, and eaten with butter and salt)
• One or two exceedingly ripe bananas (baked if preferred), eaten with cream and nut butter
• One egg whipped very briskly, to which add a teaspoonful each of sugar and of lemon juice while whipping

LUNCHEON

• Four glasses of milk, drinking half a glass every six or eight minutes

DINNER

• Choice of two of the following vegetables:
• Carrots, parsnips, squash, beets, tender cabbage
• A baked potato or whole wheat bread
• A green salad or celery
• One egg, whipped (The egg could be omitted, and the combination of foods would still be well balanced)
• Wheat bran

Just before retiring, take a spoonful of wheat bran in half a glass of water. Exercise as prescribed for the morning.

Second Day: The same as the first, increasing the quantity of food, if hungry. The noon meal could consist of two eggs, prepared as prescribed, and one fresh vegetable, uncooked, such as carrots or turnips, eaten with a green salad and either nuts or olive-oil. A banana, with very thin cream, might also be taken.

Third Day: Practically the same as the second, varying the breakfast by omitting eggs, allowing it to consist of bananas, soaked prunes and cream; or, oatmeal in small quantity, with thin cream; or, if agreeable, let it consist of the same articles as prescribed for the first day.

FOURTH DAY:

BREAKFAST

• A cup of hot water
• Bran meal gems, with butter
• Bananas, with soaked prunes, and either nuts or nut butter (Bananas should be baked unless very ripe)

LUNCHEON

• Two egg whites and one yolk rolled with whipped cream into a very rare omelet
• A small, baked potato

DINNER

• Anything in the way of a salad—celery, lettuce, cabbage
• String beans, parsnips, pumpkin, squash, onions, or carrots
• One egg whipped or cooked two minutes
• A baked potato or baked beans

Just before retiring, take a heaping tablespoonful of wheat bran and the exercises which were prescribed for the first day.

Fifth Day: Same as the fourth.

Sixth Day: Same as the first, repeating the diet, day by day, for twelve or fifteen days.

WINTER MENU

SOUR STOMACH—INTESTINAL GAS CONSTIPATION

Immediately on rising, take a cup of hot water, into which put two tablespoonfuls of wheat bran. Devote from three to five minutes to deep breathing exercises.

BREAKFAST

• Half a cup of wheat bran cooked from twenty to thirty minutes; eat with cream and a very little salt
• One or two very ripe bananas, with cream and nuts
• Whole wheat, thoroughly cooked

LUNCHEON

• Boiled onions, carrots, or squash—any one or two of these
• A bit of green salad or celery
• A baked white potato—eat skins and all
• A tablespoonful of wheat bran, either cooked or uncooked

DINNER

• A bit of slaw or celery
• Spinach, carrots, parsnips, beets, turnips, pumpkin, or squash—any one or two of these pumpkin, or squash—any one or two of these
• Baked beans or baked sweet or white potatoes
• A small portion of fish or chicken (If this is not convenient, an egg, lightly cooked, may be eaten)

If something sweet is desired, a small portion of plain ice-cream or gelatin may be eaten once a week.

From one to two glasses of water should be drunk at each of these meals.

If it is cold, and something hot is desired, a cup of sassafras tea, made from the bark of the red sassafras root, may be taken at the morning and the evening meal. (See p. 681.)

Just before retiring, devote three or four minutes to deep breathing exercises.

At the beginning of the evening meal, or on retiring, two or three tablespoonfuls of bran may be taken in a little hot water. The quantity of bran may be reduced according to the condition of the bowels.

SPRING MENU

STOMACH AND INTESTINAL CATARRH

Catarrh of the stomach is merely a form of chronic irritation caused by a residue of hydrochloric acid in the stomach following the process of digestion. This condition is augmented by intoxicating and stimulating beverages—tobacco, liquor, beer, tea, coffee; by acids, such as vinegar, lemon, grapefruit, and pineapple juices; by cane-sugar, cereal starches, and meat. The remedy, therefore, is found in eliminating these things, and in confining the diet to the following foods:

Inasmuch as the primary cause of stomach catarrh is supersecretion of hydrochloric acid, an abundance of pure water should be drunk at meals and also between meals.

BREAKFAST

• A cup of hot water
• Egg whites, whipped, mixed with lukewarm milk; drink slowly

Drink a cup of hot water about 11 a. m.

LUNCHEON

• A cup of hot water
• A green salad or one fresh vegetable
• A new potato, baked; serve with butter
• Rice, simmered over night; serve with rich milk
• Half a cup of water at close of meal

Drink a cup of hot water about 4 p. m.

DINNER

• A cup of hot water
• Two fresh vegetables
• A new potato, baked
• Bran gems, with butter
• An egg, or a very small portion of either tender fish or chicken

Mastication must be perfect.

Bread, flour, and cereal products should be omitted, with the exception of a very limited quantity of thoroughly cooked rice and wheat bran.

Sweets, desserts, tea, coffee, all sedative and stimulating beverages, and drugs and narcotics should be omitted.

Water should be drunk copiously both at meals and between meals.

SUMMER MENU

STOMACH AND INTESTINAL CATARRH

BREAKFAST

• A bit of subacid or non-acid fruit—pear, peaches, plums, or melon
• Whipped eggs, using an excess of whites
• An extremely ripe banana, baked, eaten with very little thin cream

LUNCHEON

• A green salad with nuts
• Tender corn or string beans
• A baked sweet or a white potato

DINNER

• A salad with grated nuts—no dressing
• One or two fresh vegetables—corn, peas, beans, carrots
• A baked white potato
• A whipped egg, or fish, if engaged in manual labor
• A very ripe peach or a melon

FALL MENU

STOMACH AND INTESTINAL CATARRH

BREAKFAST

• A melon or a very ripe peach
• Two or three glasses of fresh milk, taken slowly
• Half a cup of wheat bran, cooked

LUNCHEON

• A very small portion of green salad, with grated nuts
• Tender corn, lima beans, or lentils

DINNER

• A green salad, with grated nuts
• Stewed pumpkin or squash
• Corn, carrots, or parsnips
• A baked potato or baked beans

WINTER MENU

STOMACH AND INTESTINAL CATARRH

BREAKFAST

• A pint of junket
• One whipped egg

LUNCHEON

• Vegetable soup
• Boiled onions, carrots, or turnips
• An egg or a small portion of tender fish
• A baked potato

DINNER

Choice of the following cooked in a [B]casserole dish:

a Cauliflower, cabbage, or Brussels sprouts

b Carrots, parsnips, or turnips

A baked potato

A vegetable salad with ripe olives and nuts

[B] For cooking en casserole, see p. 671.

MENUS FOR FERMENTATION

SPRING MENU

FERMENTATION—INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE

BREAKFAST

• A glass of cool water
• Three or four egg whites and one yolk, whipped; sweeten slightly; add half a glass of milk
• Gelatin, without fruit, or two extremely ripe bananas baked in a casserole dish

LUNCHEON

• Carrots, parsnips, or turnips
• Peas or asparagus
• A white potato, either baked or boiled

DINNER

• Cream of asparagus soup, made rather thin
• Peas in the pod (See recipe, p. 679)
• A new, white potato, baked; serve with very little butter
• One egg, whipped
• A glass or two of cool water

An abundance of cool water should be drunk between meals, and from one to two glasses at meals.

Fevered stomach is caused by fermentation of food—hyperacidity. After the diet is balanced so as to be chemically harmonious, the next most important thing is copious water-drinking at meals and between meals.

See Vol. II, p. 434.

SUMMER MENU

FERMENTATION—INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE

Immediately on rising, drink a glass or two of water. Also take vigorous exercise and deep breathing.

BREAKFAST

• Cantaloup, or watermelon, eliminating the pulp
• Half a pint of junket or gelatin
• A baked banana or bran meal gems

LUNCHEON

• A liberal portion of fresh green corn, boiled or steamed in the husk; eat with a very little butter

DINNER

• Two fresh green vegetables
• Choice of fish or an egg
• A baked potato

From one to two glasses of water should be drunk at each of these meals, eliminating all sweets and acids.

If there is a tendency toward constipation, half a cup of wheat bran, cooked, and served as an ordinary cereal, should be taken at the morning and the evening meal.

FALL MENU

FERMENTATION—INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE

Immediately on rising, drink a cup of cool water, and take vigorous exercise and deep breathing.

BREAKFAST

• A bunch of California grapes
• One egg—coddled (See recipe, p. 677)
• Choice of very ripe bananas, baked—served with butter and thin cream, or a corn-meal muffin
• A cup of hot water into which put a little sugar or cream

LUNCHEON

• Two or three eggs whipped very thoroughly, to which slowly add a teaspoonful each of lemon juice and of sugar while whipping. Add half a glass of milk to each egg

EMERGENCY LUNCHEON

• A scrambled egg or a morsel of fish, eaten with a baked potato
• A boiled onion
• A cup of water

DINNER

• Choice of carrots, parsnips, squash, or string beans, seasoned with a little butter
• A baked potato or green corn
• A cup of milk

EMERGENCY DINNER

• Two baked potatoes
• A boiled onion
• A glass of milk, and an egg, if desired

If one is engaged in heavy manual labor, the food may be increased beyond the amount herein prescribed. The combination, however, should be observed.

The emergency luncheon is to be taken if one does not like the regular luncheon. The same rule should be observed with the emergency dinner. The regular luncheon contains considerable protein, which is very necessary in these conditions. The emergency dinner contains the same in another form. The one may be chosen which appeals most to natural hunger.

Now and then the breakfast may consist of one or two extremely ripe bananas, eaten with nut butter and cream, and one or two whipped eggs.

WINTER MENU

FERMENTATION—INTESTINAL GAS FEVERED STOMACH AND LIPS CANKERS ON TONGUE

BREAKFAST

• A small bunch of grapes
• Two egg whites and one yolk, whipped very fine, into which whip a teaspoonful of sugar. Whip until stiff and smooth
• One or two exceedingly ripe bananas, baked, eaten with cream
• A cup of hot water with a little sugar and cream

LUNCHEON

• A baked potato or a bran meal gem
• A boiled onion or baked squash

DINNER

• Vegetable soup
• One fresh vegetable such as carrots, parsnips, squash, or turnips
• A baked potato—eat skins and all
• A cup of chocolate, or a whole wheat cracker

If the tongue should become coated, or the mouth sore, the amount of food prescribed for the evening meal should be reduced until digestion is perfect, which can be aided largely by drinking copiously of water.

If the bowels should become slightly constipated, take two heaping tablespoonfuls of wheat bran in a cup of hot water just before retiring. It is not necessary to masticate the bran. Devote two or three minutes to deep breathing exercises, Nos. 1 and 5, as shown in Vol. V, pp. 1343 and 1345.

The eggs can be taken uncooked, without whipping, if preferred.

MENUS FOR CONSTIPATION

SPRING MENU

CONSTIPATION (CHRONIC) NERVOUSNESS

First Day: Immediately on rising, take half a cup of wheat bran, in hot water, and eat a tablespoonful of soaked evaporated apricots.

Devote five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.) These should be taken vigorously, before an open window, and before dressing. Then take a cool shower bath and a vigorous rub down.

If possible, take half an hour's walk before breakfast.

BREAKFAST

• Half a cup of coarse wheat bran, cooked ten minutes; eat with thin cream
• Two bran meal gems
• Two large, very ripe bananas, with thin cream and either nuts or nut butter (The bananas may be baked if preferred)
• Two glasses of water

Devote two or three minutes to exercises 3 and 5, about ten o'clock, if possible.

LUNCHEON

• A dozen soaked prunes and one very ripe banana
• Two tablespoonfuls of nuts, or a rounded tablespoonful of nut butter (The prunes, the banana, and either the nuts or nut butter may be eaten together)
• One egg, whipped, or cooked two minutes (If whipped, add sugar and lemon juice)
• Peas or asparagus
• Half a cup of coarse wheat bran

Drink two glasses of water during the progress of the meal.

DINNER

• A salad of lettuce, asparagus, peas or carrots; or anything green, eaten with either nuts or nut butter
• One egg, coddled; serve with butter and salt
• A baked potato or a whole wheat muffin
• A cup of wheat bran, slightly cooked if desired, and eaten with thin cream
• Two glasses of water

Just before retiring, take half a cup of wheat bran.

Second Day: The same as the first, slightly increasing the quantity of food if there is a tendency toward weakness or unusual fatigue.

Third Day: The same as the second, varying the meals by changing the vegetables.

Fourth Day: On rising, eat a cup of soaked apricots, and take the exercises which were prescribed for the first day.

BREAKFAST

• A cup of wheat bran, with cream
• A cup of hot water
• The juice of one sweet orange
• A small portion of plain wheat, boiled (simmered over night)
• One egg, coddled

LUNCHEON

• A dozen soaked prunes
• Two extremely ripe bananas, with two tablespoonfuls of nuts
• Three or four figs, and cream cheese—fresh
• Two glasses of water

DINNER

• A cup of hot water
• A cup of wheat bran
• Two large, boiled Spanish onions
• One other vegetable
• A baked potato
• One glass of cool water

Just before retiring, eat a few soaked evaporated apricots, or half a cup of bran.

Note: The apricots should be omitted if there is a tendency toward sour stomach (premature fermentation), or rheumatism.

Fifth Day: the Same As the Fourth.

Sixth Day: The same as the first.

Repeat this diet until the bowels become normal. The bran and the apricots may then be reduced according to the condition of the bowels, and the quantity of vegetables, eggs, and other solids increased sufficiently to meet the demands of normal hunger.

SUMMER MENU

CONSTIPATION (CHRONIC) NERVOUSNESS

Immediately on rising, eat two or three very ripe peaches or plums, and drink a glass or two of water. Devote from five to ten minutes to vigorous exercise and deep breathing, especially exercise No. 3. (See Vol. V, p. 1344.)

BREAKFAST

• A dish of sliced peaches—very ripe; a little sugar, but no cream
• Half a cup of wheat bran, with a spoonful or two of crushed wheat, thoroughly cooked (simmered over night)
• An ear of tender corn—prepared choice

LUNCHEON

• A liberal portion of tender corn
• A lettuce and tomato salad, eaten with grated nuts

DINNER

• A liberal green salad, with grated nuts
• A baked sweet potato
• Fresh peas, beans, Brussels sprouts, cabbage, corn—any two of these
• A portion of wheat bran, cooked

If the above menus do not seem sufficient to sustain the body while performing manual labor, one or two whipped eggs may be added.

Just before retiring, eat three or four ripe peaches, or a large bunch of blue grapes, swallowing seeds without mastication. Take exercises as prescribed for morning.

From two to three glasses of water should be drunk at each of these meals.

FALL MENU

CONSTIPATION (CHRONIC) NERVOUSNESS

(For general instructions see Spring Menu.)

Just after rising, eat a bunch of grapes.

BREAKFAST

• Cantaloup or melon
• Wheat bran and a small portion of whole wheat
• Two or three baked bananas, eaten with raisins and nuts

LUNCHEON

• Celery or slaw
• One fresh vegetable
• An ear of tender corn or a baked potato
• Wheat bran

DINNER

• Lettuce and tomato salad
• Okra, eggplant, cauliflower, carrots, squash, cabbage, string beans—any two of these
• Chicken or fish—very limited portion
• A cantaloup or a baked banana

From two to three glasses of water should be drunk at each of the above meals, and mastication should be very thorough.

WINTER MENU

CONSTIPATION (CHRONIC) NERVOUSNESS

Immediately on rising, take the juice of a sweet orange.

For general instructions see Spring Menu.

BREAKFAST

• Two extremely ripe bananas, eaten with nuts or nut butter (The bananas may be baked if preferred)
• A liberal portion of whole wheat, boiled until very soft—simmered over night; serve with butter or cream

LUNCHEON

• Spinach, with an egg
• Endive, kale, or cabbage
• Peas, beans, lentils, or corn

DINNER

• Celery, with nuts
• Carrots, parsnips, beets, onions, stewed pumpkin, or squash
• A small rare omelet, or a very small portion of fish; omelet preferred
• A potato

A glass of pure apple cider may be drunk just after rising, and just before retiring.

From two to three glasses of water should be drunk at each of the above meals.

SPRING MENU

CONSTIPATION—AUTOINTOXICATION LOW VITALITY

Choice of the following menus: