SOLID FOODS.
(Suitable for Invalids.)
Cereals.
(a) Porridges and mushes—Oatmeal, cornmeal, wheat, rice, etc.
(b) Dry preparations—Shredded wheat biscuit, corn flakes, puffed rice, puffed wheat, triscuit.
Breads.
(a) Plain—White, graham, nutri-meal, whole wheat, brown, rye, etc.
(b) Toasts—Dry, buttered, zwieback.
(c) Crackers—Soda, graham, oatmeal, Boston butter, milk.
(d) Biscuits—Yeast biscuits (24 hours old), baking powder biscuit, beaten biscuit.
Egg Preparations.
(a) Boiled, poached, scrambled, baked.
(b) Omelets.
(c) Souffles of meat and of potatoes.
Meats.
(a) Beef or mutton—Broiled or roasted.
(b) Chicken, turkey or game—Broiled or roasted.
(c) Fish—Broiled, boiled or baked.
(d) Oysters—Canned, stewed, etc.
(e) Clams—Chowder, broiled or baked.
Vegetables.
(a) Potatoes—Baked, boiled, creamed and escalloped.
(b) Sweet potatoes, baked and boiled.
(c) Green peas, plain and creamed.
(d) Lima beans, plain and creamed; string beans, plain and creamed; cauliflower, plain and creamed; carrots, parsnips.
Fruits.
(a) Fresh—Oranges, grapes, melons, etc. etc.
(b) Stewed apples, plums, apricots, pears, berries, etc.
(c) Baked apples, bananas, pears.
(d) Canned peaches, apricots, plums, pears.
(e) Preserved peaches, plums.