(An hour later)
- Add half an ounce of sugar to two or three eggs, and whip five
- minutes; add a tablespoonful of lemon juice while whipping; mix with
- this two glasses of rich milk
- A tablespoonful of nuts
- One very ripe banana, with cream
LUNCHEON
- One fresh vegetable
- Lima or navy beans
- A salad, with either olive-oil or nuts
- A baked potato or boiled wheat (A liberal supply of butter or cream)
DINNER
- A baked sweet potato
- One or two vegetables
- Eggs, or buttermilk, unskimmed
- A baked white potato, with either olive-oil or butter
- Dates, with cream cheese, or gelatin, with cream
As the temperature becomes lower, the amount of fats and proteids should be increased according to exposure and activity.
The student should bear in mind that carbohydrates, proteids, and fats are the most important factors in the winter dietary. Other articles can be held level over a wide range of temperature, provided these three staple nutrients are taken in the requisite proportions.
Summer diet requires scientific consideration
Nearly all people in normal health instinctively avoid heat-producing foods in hot weather, and as in warm or hot climates people live more in the open air, oxidation is therefore more perfect, and has a tendency to aid elimination, so the errors of diet are not so serious. Nevertheless, the food to be taken in hot climates, or the heated term of summer, should receive scientific consideration.