3 to 4 P. M.
Raw bran, oatmeal water, almond milk or hot or cold water.
Supper.
Baked apple with cream. Cream of celery soup with toast.
4. Breakfast.
Gruel of Cook’s flaked rice or shredded wheat with hot cream.
10 to 11 A. M.
Milk or broth with yolk of egg, and crusts or zwieback.
Dinner.
Puree of dried green peas, zwieback with butter, celery.