SUGGESTIONS FOR SPRING
Choice of the following menus:
| MENU I | MENU II |
|---|---|
| BREAKFAST | |
| A cup of hot water | Very little farina or oatmeal, |
| Two baked bananas | with cream |
| Steamed wheat—cream | A glass of buttermilk |
| LUNCHEON | |
| Corn hominy, with butter | A white potato, baked |
| or cream | A large, boiled onion |
| Raisins, nuts, cream cheese | Corn bread |
| One or two glasses of water | A glass of milk |
| DINNER | |
| A pint of junket | One egg or a morsel of fish |
| Bran gems | A baked potato |
| A coddled egg (For bran | Choice of carrots, parsnips, |
| meal and coddled eggs, | or onions |
| see Vol. III, pp. 677 and | (A green salad or spinach |
| 683) | may be eaten at this |
| Hot water | meal, if desired) |
One or two glasses of water should be drunk at each of these meals.
If there is a tendency toward constipation, a liberal portion of wheat bran, thoroughly cooked, should be taken at both the morning and the evening meal.
Bran possesses valuable nutritive properties, such as mineral salts, iron, protein and phosphates, and it harmonizes chemically with all other foods.