FALL MENU
GASTRITIS
BREAKFAST
- A cantaloup or very ripe peaches—no cream
- Baked chestnuts, or boiled rice, with butter
- A tablespoonful of wheat bran in hot water
LUNCHEON
- Eggplant, okra, or a Spanish onion
- Tender corn or a potato
DINNER
- Celery or lettuce
- Nuts and ripe olives
- Green corn or a baked potato
- Carrots or winter squash