BREAKFAST
- Soaked prunes
- Rice, or corn hominy, with cream
- Very ripe banana with nuts and cream
LUNCHEON
- Whole wheat bread with nut butter and nuts
- Rich milk
DINNER
- Soup
- Winter squash or stewed pumpkin
- Sweet potatoes
- Celery and nuts
SPRING MENU
FOR THE NORMAL PERSON
From 20 to 33 Years of Age