WINTER MENU
FOR INVALID CHILD—MAKING MUSCULAR
TISSUE—REGULATING BOWELS
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
Two egg whites and one yolk whipped rapidly about two minutes. Add two teaspoonfuls of sugar and whip three minutes longer; then add slowly, while whipping, a teaspoonful of strained lemon juice or pineapple juice, and a very little olive-oil. Serve two egg yolks and three whites, if the appetite will accept them | Rice boiled until very soft. Put through a colander and make into a thin purée by adding milk; sugar and cream to taste |
| LUNCHEON | |
Any fresh vegetable of the sweet variety, such as parsnips, sweet potatoes, squash, or pumpkin. (These may be made into a purée by putting through a colander and adding cream and sugar to taste) | A boiled onion A potato—sweet or white Carrots or parsnips, eaten with butter and salt A cup of chocolate |
| DINNER | |
One or two fresh vegetables—carrots, parsnips, turnips, or onions, prepared anyway that will make them palatable Clabbered milk with a sprinkle of sugar | Purée of rice and one egg prepared as for breakfast (Menu I) |
The articles composing these meals should be served in very small portions.
FOR MENTAL WORKER
SPRING MENU
FOR MENTAL WORKER
TO INCREASE BRAIN EFFICIENCY