Rice or corn hominy
One or two fresh vegetables
Buttermilk, junket, or fresh eggs
Cantaloup, melon, or peaches
FALL MENU
STRENGTH AND ENDURANCE
(HEALTHY PERSON)
The following menus should be adhered to for about thirty days, choosing such vegetables from the selections named as appeal most to the taste.
Choice of either set of menus may be made; that is, Menu I may be followed by Menu II at noon, returning to Menu I for dinner and so on:
| MENU I | MENU II | ||||
| BREAKFAST | |||||
Two eggs, cooked very lightly A small portion of boiled rice or whole wheat, eaten with cream and a very little salt A cup of wheat bran, with cream | Choice of the following: a Two medium-sized sweet or white potatoes, eaten with butter or cream b Corn muffins, or corn hominy, with either cream or fresh butter Two eggs, cooked two minutes | ||||
| LUNCHEON | |||||
A large, boiled onion A liberal portion of baked beans | Gems or whole wheat bread A pint of rich milk Half a cup of wheat bran | ||||
| DINNER | |||||
Choice of two of the following vegetables
A boiled white potato Choice—fish, buttermilk, or eggs Half a cup of wheat bran | Baked navy or lima beans A baked white potato A green salad—a very small portion One fresh vegetable A glass of buttermilk | ||||