BREAKFAST
- Whole wheat or a corn-meal gem
- Two eggs very lightly cooked
- Half a cup of wheat bran, cooked and served as a porridge, with butter and salt
- Half a glass of water
LUNCHEON
- Tender asparagus, peas, or beans
- New potatoes
- A small portion of wheat bran
- A glass of water
DINNER
- New peas or asparagus
- New potatoes, baked
- Whole wheat, boiled; serve with butter
- A glass of water
At least two glasses of water should be drunk between breakfast and luncheon, and between luncheon and dinner.
The quantity of food may be slightly increased as the patient improves, and the meals may be varied by changing the vegetables current in the market. The general combinations and the proportions, however, should be observed for two or three weeks.