NORMAL MENUS
The following menus are intended for those possessing normal digestion and assimilation of food; that is, for those having no digestive disorders.
INTRODUCTION TO NORMAL MENUS
While a majority of the menus composing this volume were prescribed for the purpose of removing the causes of some specific disorder, a vast number of those treated remained under the care of the author long after they had become normal or cured, as the transition from dis-ease to health is usually termed.
Another large number of comparatively healthy persons, recognizing the relation between diet and health, came under the care of the writer for the purpose of having their diet selected, proportioned, and balanced according to age, occupation, and the season of the year.
The excellent results that were obtained, in nearly all such cases, emphasized the importance of giving a set of normal menus for normal people. All the following menus have been tested, under the direction of the author, and have been chosen because they gave the desired results.
SPRING MENU
FOR THE NORMAL CHILD
From 2 to 5 Years of Age
BREAKFAST
- A few soaked prunes, with cream
- A small portion of coarse cereal, thoroughly cooked
- From one to two glasses of milk
LUNCHEON
- A baked potato
- Onions or carrots, well cooked
- Milk
DINNER
- Home-made vegetable soup or cream soup
- Green peas or asparagus tips
- A baked potato
- Milk
SUMMER MENU
FOR THE NORMAL CHILD
From 2 to 5 Years of Age
BREAKFAST
- One very ripe peach
- A small portion of coarse cereal
- A baked sweet potato
- Milk
LUNCHEON
- Cream of rice, bean, or pea soup—home-made
- Whole wheat crackers, with butter
- Milk
DINNER
- A baked potato
- Peas or lima beans
- Whole wheat crackers or bran biscuits
- Milk
FALL MENU
FOR THE NORMAL CHILD
From 2 to 5 Years of Age
BREAKFAST
- Cantaloup or a very ripe peach
- Coarse cereal
- Milk
LUNCHEON
- A baked potato or whole wheat gem
- A coddled egg (See recipe, p. [677])
- Milk or junket
DINNER
- Cream soup—home-made
- Mashed turnips or carrots
- A very ripe banana, with cream and sugar
WINTER MENU
FOR THE NORMAL CHILD
From 2 to 5 Years of Age
BREAKFAST
- A baked apple, with a little sugar
- Cereal—small portion
- Milk
LUNCHEON
- One or two bananas
- Milk
DINNER
- Corn hominy—small portion; thoroughly cooked
- Milk
The articles of food for children ranging from two to five years of age are about the same. The proportions, however, should be administered according to age.
The child from two to three years of age may be given a glass of milk between meals, but should eat a very light dinner, consisting of only two or three articles, while the child from three to five, especially after it has engaged in vigorous play, can, with safety, follow the menus herein prescribed.
SPRING MENU
FOR THE NORMAL YOUTH
From 5 to 10 Years of Age
BREAKFAST
- A banana, with cream
- Milk or an egg
- Corn hominy
LUNCHEON
- A potato, or whole wheat bread, with butter
- Clabbered milk or cottage cheese
DINNER
- Peas, turnips, or carrots
- A potato—sweet or white
- Milk or an egg
SUMMER MENU
FOR THE NORMAL YOUTH
From 5 to 10 Years of Age
BREAKFAST
- A peach
- Milk or an egg
- Boiled rice, with either honey or sugar and
- cream
LUNCHEON
- Tender corn or a potato
- Milk
DINNER
- Vegetable soup or cream soup
- Asparagus or string beans
- Tender corn or a potato
- Gelatin or Junket
- Milk
FALL MENU
FOR THE NORMAL YOUTH
From 5 to 10 Years of Age
BREAKFAST
- Prunes or grapes
- Cereal—a small portion
- Cream
- Milk
LUNCHEON
- Boiled onions
- Rice or potatoes
- Milk
DINNER
- One fresh vegetable
- Milk, fish, or an egg
- Potatoes or baked beans
WINTER MENU
FOR THE NORMAL YOUTH
From 5 to 10 Years of Age
BREAKFAST
- Cereal
- Honey
- Milk
LUNCHEON
- Cabbage or cauliflower
- Potatoes or baked beans
DINNER
- Boiled onions
- Corn bread
- Cottage cheese
SPRING MENU
FOR THE NORMAL YOUTH
From 10 to 15 Years of Age
BREAKFAST
- Dried peaches—stewed
- Oatmeal, or corn hominy, with either cream or butter
- Milk
LUNCHEON
- Rice with rich milk
DINNER
- Potatoes, either sweet or white
- Turnips, asparagus, or peas
- Fish, junket, or an egg
SUMMER MENU
FOR THE NORMAL YOUTH
From 10 to 15 Years of Age
BREAKFAST
- Cantaloup
- A banana or a sweet potato
- Corn cake with butter
- Milk
LUNCHEON
- Tender corn
- Milk
DINNER
- Vegetable soup or cream soup
- Spinach, onions, carrots, peas, beans, asparagus—any two of these
- A potato or whole wheat bread
FALL MENU
FOR THE NORMAL YOUTH
From 10 to 15 Years of Age
BREAKFAST
- A banana, with cream and nuts
- Honey or maple-sirup
- Corn cake
- Milk
LUNCHEON
- Baked sweet potatoes, with butter
- Milk
DINNER
- Carrots, parsnips, or squash
- Potatoes, or corn bread, with butter
- Milk
- Nuts, raisins, and cream cheese
WINTER MENU
FOR THE NORMAL YOUTH
From 10 to 15 Years of Age
BREAKFAST
- Oatmeal or flaked wheat, thoroughly cooked; serve with thin cream
- A baked banana
- Milk
LUNCHEON
- One or two eggs
- Whole wheat bread
- Milk
DINNER
- One or two fresh vegetables
- Boiled rice or baked potatoes
- Gelatin or junket
- Milk
SPRING MENU
FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
- A very ripe banana with cream and dates
- Plain boiled wheat, or oatmeal, with cream
- Milk
LUNCHEON
- Home-baked beans
- Whole wheat gems
- Milk
DINNER
- Cream or vegetable soup
- Asparagus or peas
- Rice or a baked potato
- Egg custard or ice-cream
- Milk or cocoa
SUMMER MENU
FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
- Melon or peaches
- One or two eggs with whole wheat gems
- Milk
LUNCHEON
- Fresh peas, beans, or carrots
- Corn or potatoes
- Milk—sweet or sour
DINNER
- Boiled onions, beets, or squash
- Potatoes or lima beans
- Lettuce and tomato salad with nuts
- Bran meal gems
FALL MENU
FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
- Cantaloup
- Corn cake with maple-sirup, or rice cake with honey
- Milk
LUNCHEON
- Broiled fish
- Baked potatoes
DINNER
- Cantaloup
- Turnips, carrots, spinach, peas, beans, or onions—any two of these
- Corn bread or baked potatoes
- Milk or cocoa
WINTER MENU
FOR THE NORMAL PERSON
From 15 to 20 Years of Age
BREAKFAST
- Soaked prunes
- Rice, or corn hominy, with cream
- Very ripe banana with nuts and cream
LUNCHEON
- Whole wheat bread with nut butter and nuts
- Rich milk
DINNER
- Soup
- Winter squash or stewed pumpkin
- Sweet potatoes
- Celery and nuts
SPRING MENU
FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
- Cherries or very sweet berries with sugar—no cream
- Cereal with butter
- One or two eggs
- Whole wheat muffins
- Milk or cocoa
LUNCHEON
- Peas in the pod
- Baked potatoes or whole wheat gems
- Buttermilk
DINNER
- Soup
- Asparagus or fresh peas
- Potatoes
- A green salad—optional
- Bran meal gems
SUMMER MENU
FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
- Cantaloup or peaches
- Coddled eggs
- Whole wheat or corn muffins
- Cocoa or milk
LUNCHEON
- Boiled corn
- Lettuce and tomato salad, with nuts and raisins
DINNER
- A light soup
- One or two fresh vegetables
- Rice or tender corn
- Ice-cream or gelatin
FALL MENU
FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
- Choice of non-acid fruit
- Two baked bananas with cream
- Whole wheat, boiled
- Nuts
- Milk or cocoa
LUNCHEON
- Home-baked beans
- Lettuce, or celery, with nuts
- Cottage cheese with whole wheat bread
DINNER
- Soup—optional
- Sweet or white potato
- String or lima beans
- Lettuce, or romaine, with nuts
- Whole wheat or bran meal gems
WINTER MENU
FOR THE NORMAL PERSON
From 20 to 33 Years of Age
BREAKFAST
- A very ripe banana with dates, nuts, and cream
- Oatmeal or corn hominy—choice; small portion
- Milk or cocoa
LUNCHEON
- A poached egg or a baked potato
- A glass of buttermilk
DINNER
- Tender fish, broiled
- Baked potatoes
- Lettuce, or celery, with nuts and raisins
SPRING MENU
FOR THE NORMAL PERSON
From 33 to 50 Years of Age
BREAKFAST
- Boiled whole wheat, or hominy, or corn bread
- Two eggs or a bowl of clabbered milk
LUNCHEON
- One whipped egg and a pint of milk
- A whole wheat cracker or a baked potato
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