Third Day: Same as the second, adding one or two whipped eggs for breakfast, and changing vegetables to suit the appetite for luncheon and for dinner. Nearly all vegetables such as beets, carrots, parsnips, and turnips may be substituted for one another.
Fourth Day:
BREAKFAST
- A cup of hot water
- Two eggs lightly poached; or, a very rare omelet rolled in nuts and whipped cream, eaten with a whole wheat muffin
- A cup of chocolate
- A liberal portion of wheat bran, cooked and served as an ordinary cereal, with butter and cream
LUNCHEON
- Three eggs. See recipe, p. [678].
DINNER
- Endive, lettuce, or celery
- Choice of any two fresh vegetables
- A potato or a whole wheat gem