No. III.—Cut 4 to 6 oz. of Allinson wholemeal bread into dice, put into a basin, and pour over about 1/2 a pint of boiling milk, or milk and water; cover the basin with a plate, let it stand ten minutes, and then eat slowly. Sugar or salt should not be added to the bread and milk. An apple, pear, orange, grapes, banana, or other seasonable fruit may be eaten afterwards. No other foods should be eaten at this meal, but only the bread, milk, and fruit.
Labourers, artisans, and those engaged
in hard physical work may take any of the above breakfasts. If they take No. I., they may allow themselves from 8 to 10 oz. of bread, and should drink a large cup of Brunak afterwards, as their work requires a fair amount of liquid to carry off some of the heat caused by the burning up of food whilst they are at work. If No. II. breakfast is taken, 6 to 8 oz. of meal may be allowed. If No. III. breakfast is eaten, then 6 or 8 oz. of bread and 2 pint of milk may be taken.
N.B.—Women require about a quarter less food than men do, and must arrange the quantity accordingly.
II.
MIDDAY MEALS.
The meal in the middle of the day must vary according to the work to be done after it. If much mental strain has to be borne or business done, the meal must be a light one, and should be lunch rather than dinner. Those engaged in hard physical work should make their chief meal about midday, and have a light repast in the evening.