| MENU I | MENU II |
| BREAKFAST | |
Melon or pears Two or three eggs, cooked one and a half minutes A portion of whole wheat, boiled or simmered over night; serve with cream | A melon or a bunch of grapes Two or three eggs cooked one and a half minutes Two medium-sized baked white potatoes A small portion of wheat bran, cooked |
| LUNCHEON | |
Two or three eggs, taken uncooked from the shell, with a little salt Whole wheat bread with nut butter A banana, eaten with either cream cheese or nut butter, and raisins or dates | Two eggs Two exceedingly large bananas, with either nut butter or nuts, and dates or raisins |
| DINNER | |
Boiled onions, carrots, squash, corn, turnips, or beets—any two of these A green salad or cooked spinach, with egg A very small portion of fish or an egg A liberal portion of baked potatoes | Same as dinner Menu I, substituting chicken for the egg or the fish, if desired |
From one to two glasses of water should be drunk at each of these meals. Mastication should be very thorough.
In the selection of articles composing the dinner, do not make them too numerous. Three or four things are sufficient.
About once a week take—
One fresh vegetable
A baked potato
One egg
Home-made ice-cream as dessert