| Melon or subacid fruit | One or two very ripe bananas, |
| One egg—coddled | with figs, cream, and nuts |
| A potato or a very little | Choice of fruit—non-acid |
| coarse bread | Two glasses of milk |
| A glass of clabbered milk or | |
| buttermilk | |
| Two tablespoonfuls of raisins, | |
| with cream and nuts |
LUNCHEON
| Choice of peas, corn, beans, | Choice of carrots, parsnips, |
| or creamed onions | beans, squash, or asparagus |
| Eggs or buttermilk | A baked sweet or a white potato |
| A baked potato | A glass of buttermilk |
| A salad or something green, | Cream cheese, dates, and nuts |
| with nuts | A very small portion of |
| A banana, with cream, nuts and dates | green salad, with grated nuts |
DINNER
| One fresh vegetable—spinach, | A green salad |
| cooked ten minutes | Two fresh vegetables |
| One egg or a very small portion of fish | A sweet or a white potato, |
| A baked potato | with sweet butter |
| Choice of dates, figs, or | A glass of sour milk |
| raisins, with cream cheese and nuts |
In cases of constipation, two or three tablespoonfuls of coarse wheat bran (cooked, if desired) should be taken with the breakfast and the evening meal, and a spoonful just before retiring, taken in a glass of water. Such fruits as plums, peaches, or berries should be taken daily, just after rising and just before retiring.
The following are suggestions for fall and winter menus, for a person between the ages of fifty and sixty:
BREAKFAST