Eggs, milk, and sugar are the most readily convertible nutrients known to the science of food chemistry. In combination they represent the highest form of the nitrogenous (proteids and the carbohydrate) compounds, therefore to increase physical efficiency one should take as much of these as possible.
If one is under weight, it would be advisable, especially during the cold weather, to take three eggs for breakfast, four eggs with a quart of milk for luncheon, and a vegetable dinner as laid out in Menu II.
Choice of the following menus:
| MENU I | MENU II |
| BREAKFAST | |
A bunch of grapes One very ripe banana with cream and nut butter A whole wheat gem, eaten with one or two very soft eggs | Two or three eggs, whipped, to which add a teaspoonful of lemon juice, a teaspoonful each of olive-oil and sugar, and one-half glass of milk to each egg |
| LUNCHEON | |
One fresh vegetable A baked potato Boiled onions and a bit of fish A glass of milk or a cup of hot chocolate | Two eggs prepared as for breakfast, Menu II |
| DINNER | |
Spinach or a bit of salad Clabbered milk or a bit of fish Baked beans or baked potatoes Boiled onions or carrots A cup of chocolate | The same as dinner, Menu I, choosing either clabbered milk, fish, eggs, or white meat of chicken |
Where as many as four eggs are taken at once, a tablespoonful of cognac brandy will make the yolks more digestible and more assimilable, therefore in curative feeding its purpose is medicinal.
FOR A SCHOOL TEACHER
SPRING MENU
FOR A SCHOOL TEACHER
ANEMIA—SLUGGISH LIVER—UNDERWEIGHT
NERVOUSNESS