- A bit of subacid or non-acid fruit—pear, peaches, plums, or melon
- Whipped eggs, using an excess of whites
- An extremely ripe banana, baked, eaten with very little thin cream
LUNCHEON
- A green salad with nuts
- Tender corn or string beans
- A baked sweet or a white potato
DINNER
- A salad with grated nuts—no dressing
- One or two fresh vegetables—corn, peas, beans, carrots
- A baked white potato
- A whipped egg, or fish, if engaged in manual labor
- A very ripe peach or a melon
FALL MENU
STOMACH AND INTESTINAL CATARRH
BREAKFAST