MENUS FOR MALNUTRITION
SPRING MENU
MALNUTRITION
Menus for the treatment of malnutrition should be limited in quantity, and composed of the most soluble and readily digestible articles that will afford the required elements of nourishment.
BREAKFAST
Very ripe berries, without sugar and cream
Two or three egg whites, whipped, and mixed with a pint of skimmed milk
Two heaping tablespoonfuls of wheat bran, cooked, and served with a little cream