If the athlete is training for action in summer, the quantity of fat should be reduced according to temperature or climate. When the thermometer ranges in the seventies and eighties, one ounce of fat each twenty-four hours would probably be sufficient, while if the mercury is down in the twenties or thirties, from two or three ounces may be required to keep up bodily heat.
The following are suggestions for summer athletic diet:
BREAKFAST
- Fruit or melon
- [1]Corn, or boiled wheat, with nuts and cream
- Eggs, whipped, with sugar and cream—lemon juice flavor
LUNCHEON
- Break from four to six eggs into a bowl, adding a heaping
- teaspoonful of sugar to each egg; whip five minutes; while whipping,
- add slowly one teaspoonful of lemon juice to each egg; to this add
- half a glass of milk to each egg, and drink slowly
- [1]Corn or a potato
DINNER
- Fruit, berries, or melon
- A salad of lettuce, tomato, and grated carrots; serve with dressing
- of lemon juice, grated nuts and olive-oil
- One fresh vegetable
- An egg or tender fish
- A baked potato
- Buttermilk
[1]Note: Corn to be prepared as follows: