SUGGESTIONS FOR SUMMER
BREAKFAST
- Melon, or any mild subacid or non-acid fruit, such as pears, baked apples, sweet grapes, very ripe peaches, Japanese plums, or persimmons
- Choice of whipped egg or junket
- A banana—natural, or baked, if the digestion is slightly impaired
LUNCHEON
- A fresh green salad, such as celery or lettuce, with oil or nuts
- Onions, uncooked
- A whipped egg
- Carrots, peas, or beans
DINNER
- Corn, carrots, peas, beans, or squash
- Half a cup of plain wheat bran, cooked
- A baked potato
- A glass of water