- A dish of very ripe berries or apricots
- A cup of hot water
- A baked white potato, served with a very little butter and salt
- One or two egg whites, lightly poached
- Half a cup of wheat bran, cooked twenty minutes
LUNCHEON
- A cup of hot water
- Two or three bananas, baked in casserole dish. (For baked bananas, see recipe, p. [677])
DINNER
- A cup of hot water
- Purée of peas
- A baked white potato, asparagus, or carrots
- Half a cup of wheat bran cooked, served as an ordinary cereal
A few tablespoonfuls of pineapple juice should be taken half an hour after each meal.
The above menus may be increased in quantity as the digestion improves, taking special care, however, not to overeat. Fresh vegetables, from the list given below, may be added to the noon and the evening meal, as the season advances, and the patient becomes stronger.
- Asparagus
- Beans
- Brussels sprouts
- Cabbage
- Carrots
- Cauliflower
- Celery
- Kale
- Lettuce
- Parsnips
- Peas
- Spinach
- Squash