Half a dozen steamed figs, with cream
LUNCHEON
Asparagus or peas
A small portion of new potatoes—preferably baked
DINNER
Potato, steamed wheat, or bran gems
A glass of milk; buttermilk preferred
One fresh vegetable, such as carrots, turnips, parsnips, or onions
Nuts or cream cheese
A generous quantity of pure water should be drunk immediately on rising, and from one to two glasses at each of these meals.