In the late spring, such vegetables as new beets, radishes, lettuce, onions, or any green salad may be eaten at either the noon or the evening meal.
These meals may be varied by choosing fresh vegetables or fruit in season.
SUMMER MENU
COLDS
BREAKFAST
Choice of fruit—a liberal quantity
A banana—very ripe; serve with raisins, nuts, and cream (If the banana is not very ripe, it should be baked)
LUNCHEON
A generous green salad, with grated nuts