BREAKFAST
- A very ripe banana with dates, nuts, and cream
- Oatmeal or corn hominy—choice; small portion
- Milk or cocoa
LUNCHEON
- A poached egg or a baked potato
- A glass of buttermilk
DINNER
- Tender fish, broiled
- Baked potatoes
- Lettuce, or celery, with nuts and raisins
SPRING MENU
FOR THE NORMAL PERSON
From 33 to 50 Years of Age