Menu No. 1 is for use at home where one can get all the staple vegetables prepared as directed.
Menu No. 2 consists of emergency meals to be taken when away from home.
They practically contain the same nutritive elements, however, but in slightly different proportions.
| MENU I | MENU II |
|---|
| BREAKFAST |
|---|
| A dish of whole wheat or flaked | A cup of hot water |
| wheat, thoroughly cooked | Bran meal gems |
| Two tablespoonfuls of nuts | Corn muffins |
| One egg, coddled | A potato eaten with either |
| A cup of hot water | butter or cream |
| LUNCHEON |
|---|
| One or two fresh vegetables | Two glasses of milk (One |
| A baked sweet or a white potato | whipped egg mixed with |
| A salad, if desired | the milk) |
| One or two spoonfuls of nuts | A potato or one fresh vegetable |
| A glass of water | |
| DINNER |
|---|
| A green salad—either lettuce | Vegetable soup |
| and tomatoes, or endive | One fresh vegetable |
| Gems made from corn meal | An omelet or a very small |
| or bran meal, eaten with | portion of fish or white meat |
| butter and nuts | of chicken; omelet preferred |
| Choice of peas, beans, or | A baked potato |
| asparagus | One extremely ripe banana |
| Dessert—gelatin or home-made | with cream, nuts, and |
| ice-cream | either figs or raisins |
Intestinal gas can be largely controlled by thorough and complete mastication.
If the use of milk should cause slight constipation, the constipation can be relieved by taking a small portion of wheat bran, either cooked or uncooked, at both the morning and the evening meal.
SUMMER MENU
FOR BUSINESS MAN