Cut lightly from cob with a sharp knife and scrape down with a dull one; serve uncooked with a little salt, sugar and cream.
The following are suggestions for winter athletic diet:
BREAKFAST
- A baked apple or an orange
- One coarse cereal, with nuts and cream
- Two eggs, either whipped or boiled two minutes Very ripe bananas,
- with dates, nuts and cream (If bananas are not very ripe, they
- should be peeled and baked) See recipe, Vol. III, p.677
LUNCHEON
- Beans or lentils
- Carrots, turnips, squash, or corn
- Fish or eggs
- A baked potato
- Buttermilk
DINNER
- Two fresh vegetables
- A green salad, with oil
- Omelet, with grated nuts
- A banana, with nuts and cream, and either dates or raisins
- Buttermilk
These menus, like those given for summer, are merely for the purpose of suggesting selections, combinations, and proportions of food that will meet the exigencies of temperature, environment, and work. The quantity of food required will depend largely upon the size (physique) of the individual, the severity of training, and the feats to be performed. It is especially important that these suggestions be well considered at least one day before engaging in any athletic event or work requiring extraordinary physical effort, as the human body appropriates or uses food from twenty-four to thirty-six hours after it is eaten.