Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
Peaches or plums Oatmeal, rice, or boiled wheat Two glasses of milk | A portion of wheat flakes. (A spoonful or two of wheat bran cooked with the wheat flakes) One whole egg One banana, baked A glass of milk |
Note: A few very ripe berries or the juice of an orange may be taken at the beginning of each of these meals.
| LUNCHEON | |
One fresh vegetable A baked sweet or white potato A very small portion of fish | Choice of one or two fresh vegetables A glass of buttermilk Corn bread—a very little |
| DINNER | |
Choice of two fresh vegetables Two glasses of milk or a small portion of fish Two medium-sized baked white potatoes or baked beans | Choice of two fresh vegetables A baked white potato Two or three egg whites Baked peas, beans, or lentils |
Every atom of food composing these meals should be masticated to exceeding fineness, and two glasses of water drunk at every meal.
If something sweet is desired, a spoonful of raisins and nuts might be taken at the close of the dinner meal.
FALL MENU
FOR MENTAL WORKER
TO INCREASE BRAIN EFFICIENCY