MENU I MENU II
BREAKFAST
| Melon or subacid fruit | One or two very ripe bananas, |
| One egg—coddled | with figs, cream, and nuts |
| A potato or a very little | Choice of fruit—non-acid |
| coarse bread | Two glasses of milk |
| A glass of clabbered milk or | |
| buttermilk | |
| Two tablespoonfuls of raisins, | |
| with cream and nuts |
LUNCHEON
| Choice of peas, corn, beans, | Choice of carrots, parsnips, |
| or creamed onions | beans, squash, or asparagus |
| Eggs or buttermilk | A baked sweet or a white potato |
| A baked potato | A glass of buttermilk |
| A salad or something green, | Cream cheese, dates, and nuts |
| with nuts | A very small portion of |
| A banana, with cream, nuts and dates | green salad, with grated nuts |
DINNER
| One fresh vegetable—spinach, | A green salad |
| cooked ten minutes | Two fresh vegetables |
| One egg or a very small portion of fish | A sweet or a white potato, |
| A baked potato | with sweet butter |
| Choice of dates, figs, or | A glass of sour milk |
| raisins, with cream cheese and nuts |
In cases of constipation, two or three tablespoonfuls of coarse wheat bran (cooked, if desired) should be taken with the breakfast and the evening meal, and a spoonful just before retiring, taken in a glass of water. Such fruits as plums, peaches, or berries should be taken daily, just after rising and just before retiring.
The following are suggestions for fall and winter menus, for a person between the ages of fifty and sixty:
BREAKFAST
- Oranges, apples, pears, or soaked prunes
- An egg and a small portion of either plain boiled wheat or rice
- A very ripe banana, with nuts and raisins
Note: Sweet fruits may be taken instead of the acid fruits suggested, and milk instead of eggs.
LUNCHEON
- One or two fresh vegetables, such as carrots, onions, turnips, cabbage, or beans
- Celery or any coarse plant
- A potato or a very small portion of corn
If not very active, the luncheon may consist of two glasses of buttermilk and a spoonful of wheat bran.
DINNER
- Choice of two fresh vegetables
- A baked potato
- Choice of fish, eggs, or buttermilk
- Corn bread or a very small portion of coarse cereal
All fresh, watery vegetables should be cooked in a casserole dish.
A sufficient quantity of water should be drunk at each of these meals to bring the moisture up to about sixty-six per cent of the meal—two to three glasses.
These meals are mere suggestions, and are therefore subject to many variations.
All green salads may be substituted for one another; all starchy products—grain, potatoes, and legumes—may also be substituted for one another.