Dinner.—Barley soup, crackers, baked potato, scalloped corn, blanc mange with apple jelly.
Supper.—Potato puree, crackers, macaroni with tomatoes, white and brown bread, pears.
Breakfast.—Baked apple, hominy, corn bread, toast, coffee.
Dinner.—Tomato soup, crackers, scalloped potatoes, white and brown bread, apple whip.
Supper.—Potato puree, baked rice, bran biscuits, stewed prunes, cocoa.
MENU FOR A TYPHOID FEVER DIETARY.
- 6 a. m.—Cup of hot milk, coffee.
- 8 a. m.—Glass of orange jelly.
- 10 a. m.—Chicken broth with equal portions of milk.
- Noon.—Junket, cup of tea.
- 2 p. m.— Milk with vichy, barley or oatmeal water.
- 4 p. m.—Chicken or beef broth.
- 6 p. m.—Glass of buttermilk.
- 8 p. m.—Cup of cocoa.
- 10 p. m.—Cup of hot malted milk.
CONVALESCENT DIETARY.
Beginning three or four days after temperature remains normal:
FIRST DAY.