MENUS FOR SUBACIDITY
SPRING MENU
INDIGESTION (CHRONIC)
BREAKFAST
- A dish of very ripe berries or apricots
- A cup of hot water
- A baked white potato, served with a very little butter and salt
- One or two egg whites, lightly poached
- Half a cup of wheat bran, cooked twenty minutes
LUNCHEON
- A cup of hot water
- Two or three bananas, baked in casserole dish. (For baked bananas, see recipe, p. [677])
DINNER
- A cup of hot water
- Purée of peas
- A baked white potato, asparagus, or carrots
- Half a cup of wheat bran cooked, served as an ordinary cereal
A few tablespoonfuls of pineapple juice should be taken half an hour after each meal.
The above menus may be increased in quantity as the digestion improves, taking special care, however, not to overeat. Fresh vegetables, from the list given below, may be added to the noon and the evening meal, as the season advances, and the patient becomes stronger.
- Asparagus
- Beans
- Brussels sprouts
- Cabbage
- Carrots
- Cauliflower
- Celery
- Kale
- Lettuce
- Parsnips
- Peas
- Spinach
- Squash
SUMMER MENU
INDIGESTION (CHRONIC)
Immediately on rising, drink a cup of water, and devote from five to ten minutes to vigorous exercise, with deep breathing.
BREAKFAST
- Melon or peaches
- A large red banana, baked, or broiled in butter; eat with soaked prunes
- One egg, either coddled or whipped
LUNCHEON
- Melon or cantaloup
- A liberal portion of gelatin, with thin cream
DINNER
- A light vegetable soup
- A very small portion of green salad
- A very little tender fish or chicken—white meat
- Baked potatoes or green corn
- Any fresh vegetables
- A small portion of wheat bran, cooked
FALL MENU
INDIGESTION (CHRONIC)
Immediately on rising, drink a cup of water, and devote a few minutes to vigorous exercise.
BREAKFAST
- A bunch of Tokay or Malaga grapes
- One or two eggs, coddled or poached
- A baked white potato
- A cup of hot water
LUNCHEON
- Purée of corn or beans
- One or two egg whites, whipped
DINNER
- Stewed pumpkin or squash
- A baked white potato
- One extremely ripe banana (black spotted), eaten with cream
WINTER MENU
INDIGESTION (CHRONIC)
BREAKFAST
- A cup of coarse wheat bran
- Whole wheat, cooked until the grains burst open; serve with thin cream or rich milk, and either a spoonful of nuts or nut butter (This should be masticated exceedingly fine)
LUNCHEON
- One egg whipped very fine, or boiled one and one-half minutes; if whipped, add a sprinkle of sugar; if boiled, eat with a baked potato
- A very small vegetable salad—grated carrots, onion, and lettuce leaves
DINNER
- Boiled onions, carrots, or parsnips
- A baked white potato
- Half a glass of milk, mixed with one whipped egg white
Take a spoonful or two of wheat bran and a spoonful of pineapple juice at the close of this meal, either cooked, or in hot water, uncooked.
The above menus are the minimum of food for this condition. The quantity may be increased according to the demands of normal hunger. Hunger, however, should be determined by labor or exercise. Abnormal appetite, caused by supersecretion of acid in the stomach, is very often mistaken for hunger. In such cases, the patient should cease eating before the appetite is satisfied.