The following menus for spring, summer and fall are laid out on the two-meal-a-day plan. In addition to the purposes named in the heading, they are designed to promote vitality and endurance, thus enabling one to meet the requirements of hot weather.
In order to aid the body in appropriating all the nourishment these menus contain, one should take, each day, at least one hour’s vigorous exercise and deep breathing.
| MENU I | MENU II |
| BREAKFAST | |
One or two very ripe bananas baked in a casserole dish; eat with Tunis dates and thin cream One whole egg, whipped Half a glass of milk | Peaches or cherries One whole egg Steamed wheat—well cooked; serve with thin cream A very ripe banana with Tunis dates, cream, and nuts |
| DINNER | |
Two vegetables—choice of peas, beans, asparagus, onions, or beets A baked potato A very small portion of either fish or white meat of chicken | A salad Peas in the pod (see recipe, page 679) A white potato, baked A small portion of ice-cream (optional) |
One or two glasses of water should be drunk at each of the dinner meals.
If constipated, two or three tablespoonfuls of wheat bran should be taken about twice a week with both the morning and the evening meal. This could be cooked five minutes, and may be made very palatable if eaten with a spoonful of cream.
SUMMER MENU
WEAK DIGESTION—NERVOUSNESS
SLIGHT ECZEMA
| MENU I | MENU II |
| BREAKFAST (About 9:30) | |
Very ripe peaches—no sugar A cup of hot water Whole wheat, cooked very thoroughly A medium-sized baked potato, with butter | A cup of hot water One whipped egg A portion of gelatin, with cream |
| DINNER (About 5:30) | |
Fresh peas, and either beans or asparagus Baked potatoes or tender corn One whole egg or an omelet—Spanish style One glass of water | Two of the following vegetables—peas, beans, asparagus, boiled onions, spinach, or carrots A baked potato Half a glass of buttermilk, with one egg white whipped into it One glass of water |
Just before retiring, drink a cup of hot water, and take two tablespoonfuls of bran.