Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

by Eugene Christian

Fourth Day: Same as the third.

Fifth Day: Same as the first, repeating these menus for a week or ten days as here given. The menus may be varied according to vegetables, fruits, and berries that may come into market as the season advances.

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SUMMER MENU

RUN-DOWN CONDITION FLATULENCY—UNDERWEIGHT

MENU I	MENU II
BREAKFAST
Peaches with cream	Cantaloup or Japanese plums
One exceedingly ripe banana	Two tablespoonfuls of nuts,
with cream and nut	masticated to exceeding
butter, and one fig or two dates	fineness; eat with bananas
Two eggs, whipped; mix	and soaked prunes
with a pint of milk	A large cup of junket or
Wheat bran	buttermilk
	Wheat bran
LUNCHEON
Choice of okra, parsnips,	A green salad
or carrots	Choice of onions, squash,
A white potato or corn on cob	beans, carrots, or beets
One glass of water	A white potato
	One glass of water
DINNER
Fish or junket	Any two of the following:
A baked potato eaten with butter	Beans, corn, sweet potato,
Onions, squash, beans, or corn	squash, or onions
A green salad with nuts	One egg, boiled two minutes
A Japanese persimmon or a	(chicken, if preferred)
cantaloup	A potato
	A salad with a few nuts

The above menus are composed of the fewest number of articles that will supply the nutritive elements required. They may be increased according to normal hunger, but the combinations should be observed.