- Oranges, apples, pears, or soaked prunes
- An egg and a small portion of either plain boiled wheat or rice
- A very ripe banana, with nuts and raisins
Note: Sweet fruits may be taken instead of the acid fruits suggested, and milk instead of eggs.
LUNCHEON
- One or two fresh vegetables, such as carrots, onions, turnips, cabbage, or beans
- Celery or any coarse plant
- A potato or a very small portion of corn
If not very active, the luncheon may consist of two glasses of buttermilk and a spoonful of wheat bran.
DINNER
- Choice of two fresh vegetables
- A baked potato
- Choice of fish, eggs, or buttermilk
- Corn bread or a very small portion of coarse cereal
All fresh, watery vegetables should be cooked in a casserole dish.
A sufficient quantity of water should be drunk at each of these meals to bring the moisture up to about sixty-six per cent of the meal—two to three glasses.