Salad Dressing—(1) Half a cup of oil, 1 tablespoonful of lemon juice and the yolk of an egg. Mix egg with oil and add lemon afterwards. (2) Half a cup of oil and one well mashed tomato mixed well together.
Flavourings—For Nut-meat—Use grated lemon peel, mint, thyme or grated onion. For Dried Fruit Pudding or Cake—Use ground cinnamon, grated lemon peel, nutmeg, ground or preserved ginger.
QUANTITIES.
| First meal at 11 o'clock—Per Person—approximately— | |
| 2-ozs. cheese. | 3-ozs. salad or root salad. |
| 2-ozs. dried Fruit. | 2-ozs. brown bread, biscuits or unfired bread with butter. |
| Second meal at 7 o'clock— | |
| 2-ozs. nut-meat. | 3-ozs. salad. |
| 6-ozs. raw fruit. | 2-ozs. brown bread, biscuits or unfired bread and butter. |
It is well to drink only between meals, i.e., first thing in the morning after dressing; between first and second meal; and before going to bed. No alcohol or strong tea and coffee should be taken.
SOME SUGGESTIVE MENUS.
Spring—(March-April-May.)
FIRST MEAL.