From 50 to 65 Years of Age
BREAKFAST
- Soaked prunes
- Baked chestnuts
- Clabbered milk or junket
LUNCHEON
- A bowl of milk with boiled rice
DINNER
- Baked onions and winter squash
- Baked beans
- A cup of cocoa
- One or two whole wheat crackers and cottage cheese
SPRING MENU
FOR THE NORMAL PERSON