Choice of the following:
| MENU I | MENU II |
| BREAKFAST | |
Two or three egg whites, whipped three or four minutes, into which whip a teaspoonful each of olive-oil and lemon juice, and a heaping teaspoonful of sugar. Add a cup of rich milk | One exceedingly ripe banana, eaten with nut butter, cream, and figs or dates A glass or two of milk |
| LUNCHEON | |
Turnips, carrots, parsnips, squash—any two of these A bit of whole wheat bread or a baked potato Milk | Boiled onions A bit of tender fish or an egg. (The egg might be whipped as for morning) A baked potato—sweet or white Milk |
| DINNER | |
Choice of one vegetable (see luncheon) One egg whipped, or a glass of milk. (Both, if the appetite will accept them) A baked potato—sweet or white | An egg, or clabbered milk, with a little sugar A baked potato One fresh vegetable |
It would be preferable to make the entire meal (dinner) upon whipped eggs, if they appeal to the taste.
For “Choice of Menus,” see p. 683, Vol. III.
WINTER MENU FOR THE YOUTH
ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE
BREAKFAST
A cup of chocolate or cocoa, or warm milk
Steamed wheat, farina, or corn hominy