A cup of milk or chocolate
LUNCHEON
Two or three glasses of buttermilk
A whole wheat gem or a muffin, with nuts
DINNER
Two fresh vegetables, such as beans, beets, Brussels sprouts, cauliflower, okra, eggplant, or lima beans
Sliced tomatoes
A bit of green salad
Two exceedingly ripe bananas, baked—eaten with nuts and cream
Half a cup of wheat bran