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Title: Encyclopedia of Diet, Vol. 4 (of 5) - A Treatise on the Food Question
Author: Christian, Eugene
Language: English
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*** Start of this LibraryBlog Digital Book "Encyclopedia of Diet, Vol. 4 (of 5) - A Treatise on the Food Question" ***
Transcriber's Note:
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This e-text is based on the 1914 edition. Inconsistent hyphenation
(e.g., 'semi-acid'/'semiacid') and spelling ('purée'/'puree') have been
retained.
Italic passages in the original version has been placed between
underscores (_italic_); text in small caps have been symbolised by
forward slashes (/small caps/).
The following passages have been corrected:
# Table of Contents: 'Low Vitality (continued)' has been added
# Table of Contents: Page number for 'Colds' changed to match
the original; corresponding header added to the text
# p. 921: 'LaGrippe' --> 'La Grippe'
# p. 971: 'cyicken' --> 'chicken'
ENCYCLOPEDIA OF DIET
ENCYCLOPEDIA OF
DIET
_A Treatise on the Food Question_
IN FIVE VOLUMES
/Explaining, in Plain Language, the
Chemistry of Food and the Chemistry of
the Human Body, together with the Art of
Uniting these Two Branches of Science in the
Process of Eating, so as to Establish Normal
Digestion and Assimilation of Food and
Normal Elimination of Waste, thereby
Removing the Causes of Stomach,
Intestinal, and All Other
Digestive Disorders/
BY
/Eugene Christian/, F.S.D.
/Volume IV/
NEW YORK
THE CHRISTIAN DIETETIC SOCIETY
1914
/Copyright, 1914
by
EUGENE CHRISTIAN
ALL RIGHTS RESERVED
/Published August, 1914/
CONTENTS
/Volume IV/
_Lesson XV_ (Continued) _Page_
Low Vitality (continued) 863
Obesity 870
Neurasthenia 897
Malnutrition 901
Anemia 905
Locomotor Ataxia 911
Colds 915
Nasal Catarrh 925
Hay Fever 931
Asthma 935
Influenza 939
Insomnia 940
Rheumatism and Gout 947
Bright's Dis-ease 979
Diabetes 983
Consumption 989
Dis-eases of the Skin 1013
Appendicitis 1029
Menus for the Pregnant Woman 1033
Importance of Food during Pregnancy 1033
The Nursing Mother 1040
Menus for the Nursing Mother 1042
Miscellaneous Menus:
Weak Digestion 1046
Building up Nervous System 1053
For Aged Person 1061
Strength and Endurance 1069
Malassimilation and Autointoxication 1074
No appetite 1081
Athletic Diet 1088
For Invalid Child 1098
For Mental Worker 1106
For School Teacher 1115
For Laboring Man 1122
For Cold Weather 1133
For Hot Weather 1134
To Build Up Sexual Vitality 1138
LESSON XV
CURATIVE
AND
REMEDIAL MENUS
CONCLUDED
LOW VITALITY (continued)
SPRING MENU
_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_
Take a cool sponge or a shower bath, a few minutes' vigorous exercise,
and a cup of hot water just after rising.
BREAKFAST
Strained orange juice, diluted--one-half water
One egg whipped five or six minutes with a rotary
egg beater, to which add a spoonful of sugar,
a flavor of pineapple juice, and a glass of milk
Half-cup of wheat bran, cooked, and a spoonful
or two of steamed wheat
LUNCHEON
Three eggs prepared as for breakfast, adding
two glasses of milk. Drink slowly
DINNER
A two-egg omelet rolled in cream and grated
nuts
Puree of peas or beans
A small baked potato
Take sufficient wheat bran night and morning to keep the bowels in
normal action.
SUMMER MENU
_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_
A very ripe peach or plum, a cup of cool water, exercise and deep
breathing on rising.
BREAKFAST
Cantaloup, peaches, cherries, or any very ripe
sweet fruit
Buttermilk or egg, prepared choice
A baked sweet potato
LUNCHEON
Three glasses of milk, taking one-half glass every
five or six minutes
A small portion of wheat bran, cooked
DINNER
A green salad
An ear of tender corn
One or two fresh vegetables such as onions,
beans, spinach, beets
FALL MENU
_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_
BREAKFAST
A small portion of wheat bran, well cooked
A cup of warm milk
One egg, whipped very fine, to which add a
very little sugar and lemon juice. Take this
uncooked
A few baked chestnuts eaten with butter
LUNCHEON
String beans or carrots--masticate very
thoroughly
A large Spanish onion, boiled
A baked potato
Wheat bran
DINNER
Choice of tender fish or chicken
A portion of spinach
A baked potato
Onions, en casserole
A small portion of wheat bran
WINTER MENU
_LOW VITALITY--UNDERWEIGHT WEAK DIGESTION_
/First Day/: Drink two glasses of water immediately after
rising. Eat one-fourth pound of grapes or some juicy fruit. Devote from
three to four minutes to deep breathing exercises.
BREAKFAST
(Half hour later)
Whole wheat, cooked; serve with cream or
butter
A baked sweet potato
A cup of milk
A small portion of wheat bran eaten with
thin cream
LUNCHEON
A large, boiled Spanish or Bermuda onion
A small portion of carrots, thoroughly cooked
A spoonful or two of wheat bran
DINNER
A cream soup made from celery or onions
Rice made into a thick purée, or a baked potato,
carrots, onions, or turnips
A spoonful or two of wheat bran
Just before retiring, take a spoonful or two of wheat bran, uncooked,
in a little water, and devote as much time as possible to deep
breathing exercises.
From one to two glasses of water should be drunk at each of the above
meals. It may be taken hot if preferred. If something hot is desired,
as a beverage, take a cup of sassafras tea with a little cream and
sugar.
/Second Day/: The same as the first.
/Third Day/: The same as the second, slightly increasing the
quantity of food if demanded by normal hunger.
/Fourth Day/: Exercises, water-drinking, and fruit as prescribed
for the first day.
BREAKFAST
Two extremely ripe bananas, eaten with thin
cream and nut butter or nuts masticated very
fine. (They should be baked if not exceedingly
ripe)
A cup of sassafras tea or chocolate
LUNCHEON
Three glasses of buttermilk
Two beaten egg whites with three teaspoonfuls
of sugar
A tablespoonful of wheat bran
DINNER
A portion of boiled onions and tender carrots,
cooked until very soft
Two baked white potatoes eaten with a little
butter
Two egg whites prepared any way they are
most appetizing
A cup of water, hot or cold
/Fifth Day/: The same as the fourth.
/Sixth Day/: The same as the first, repeating the menus for a
week or two.
Such vegetables as sweet potatoes, parsnips, baked beans and pumpkin
may be added as digestion and assimilation improve.
For recipe for baked bananas, see p. 677; for cooking vegetables, see
p. 670.
MENUS FOR OBESITY
SPRING MENU
_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_
Fruit-juice, a glass of water, and ten minutes devoted to vigorous
exercise and deep breathing just after rising.
BREAKFAST
Choice of fruit
A cup of hot water
Two or three exceedingly ripe bananas (red
variety preferred), eaten with raisins, nuts, and
cream
LUNCHEON
A portion of fresh fish and a new baked potato
DINNER
A green salad with dressing and nuts
Peas or asparagus
A rare omelet with a dash of grated nuts
A bit of crisp corn bread or a bran meal gem
Most people afflicted with obesity are also afflicted with abnormal
appetite, therefore at the outset they may undergo some deprivation,
but if this is not yielded to, hunger will soon become normal.
The appetite for an excessive quantity of food is very much like the
appetite for coffee, intoxicants, or tobacco, and when the appetite
once becomes abnormal and is not held under control, either obesity or
chronic autointoxication will be the result.
Luncheon should be omitted unless very hungry.
SUMMER MENU
_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_
BREAKFAST
Melon, peaches, or berries
Tender fish, broiled
A new potato or a bran muffin
LUNCHEON
Corn or beans
A salad--lettuce or celery
DINNER
A light soup--vegetable
Eggplant, okra, beans, or squash
Bran gems or a potato
Nuts, with a lettuce salad
FALL MENU
_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_
/First Day/: Immediately on rising, drink a cup of hot water,
followed by a cup of cool water. Devote as much time as possible (from
three to ten minutes) to such exercises as can be endured. (See Vol. V,
pp. 1343 to 1346.) Inflate lungs to their utmost capacity every third
or fourth movement.
Secure a spirometer and increase the lung capacity until it registers
about two hundred and fifty cubic inches. This is exceedingly important.
BREAKFAST
A cantaloup or soaked, evaporated peaches
Baked chestnuts
Bananas with cream
Bran meal gems
LUNCHEON
A salad
Carrots, squash, beets, parsnips, or turnips
A potato or lima beans
SUPPLEMENTARY LUNCHEON
(To be taken in office)
Two exceedingly ripe bananas, with nut butter
and raisins
Two glasses of water
(Or the following at a restaurant or cafe)
Choice of the following vegetables--boiled onions,
carrots, parsnips, squash, or tender corn
A baked potato
A glass of water
DINNER
Choice of two vegetables from the selection
given for luncheon
A green salad
A baked sweet or a white potato
Two egg whites and one yolk very lightly
poached
Two glasses of water
Devote about ten minutes to exercising and deep breathing just before
retiring.
/Second Day/: The same as the first, slightly increasing or
decreasing the quantity of food according to normal hunger. It will
probably be necessary to draw a very sharp distinction between appetite
and hunger. (See Spring Menu, "No Appetite," p. 1081.)
/Third Day/: The same as the first, if entirely agreeable.
If the bowels should become too lax, a small portion of rice, cooked
in milk, might be taken with both the morning and the evening meal,
omitting a similar quantity of other foods.
/Fourth Day/:
BREAKFAST
Two eggs, whipped from five to eight minutes,
into which whip a rounded teaspoonful of sugar,
and a dessert-spoonful of lemon juice
Half a glass of water
LUNCHEON
A vegetable salad, with a few nuts
A baked sweet potato
(These two articles should compose the entire
meal)
DINNER
Spinach (cooked), or a salad of lettuce and
celery with English walnuts, masticated infinitely
fine
Choice of one or two fresh vegetables, including
a small, baked white potato
/Fifth Day/: The same as the fourth.
/Sixth Day/: The same as the first, repeating the diet for about
two weeks.
WINTER MENU
_OBESITY--IRREGULAR HEART ACTION NERVOUSNESS_
/First Day/: Immediately after rising, drink a glass of cool
water, and the juice of a sweet orange. Devote as much time as possible
(five to ten minutes) to vigorous exercises.
BREAKFAST
A cup of hot water
One banana
Two egg whites and one yolk very lightly
poached
A small, baked white potato, with butter; eat
skins and all
A small portion of wheat bran cooked five
minutes
/Note/: If the quantity seems insufficient, a corn-meal muffin
may be eaten.
LUNCHEON
Boiled onions, carrots, or turnips
A baked potato--eat skins and all
One egg boiled two minutes
DINNER
Celery, endive, or lettuce, with nuts or a simple
dressing
Turnips, carrots, spinach, boiled onions--any
two of these
A baked white potato, served hot with butter
and salt
A portion of wheat bran cooked five minutes
A portion of gelatin, with thin cream
Just before retiring, devote from three to five minutes to exercising.
Drink a glass of water, take a spoonful or two of wheat bran, and
either a few California grapes or the juice of an orange.
/Second Day/: The same as the first, slightly varying the meals
by choosing different vegetables from the following selections:
Beans Potatoes
Beets Pumpkin
Cabbage Spinach
Carrots Squash
Onions Turnips
Parsnips
/Third Day/: The same as the second, adding one very ripe
banana, eaten with thin cream and raisins, to the morning meal, and a
few nuts, if desired.
Banana, nut butter, raisins, and cream make a delicious combination.
The entire breakfast could be made of these with good results.
/Fourth Day/: Exercise, water-drinking, and deep breathing just
before retiring and just after rising, as prescribed for the first day.
BREAKFAST
A few Malaga grapes or a sweet orange
Two exceedingly ripe bananas, eaten with
thin cream and nut butter
A cup of junket, or a small portion of gelatin
with a very little sugar and thin cream
One egg prepared as per recipe in "Introduction
to Menus" if the appetite will accept it.
(See p. 678.)
LUNCHEON
A green salad
A small portion of fish or chicken
A baked potato
A cup of hot water
DINNER
One or two fresh vegetables--choice
A glass of buttermilk with a small piece of
corn bread
A small portion of gelatin with thin cream
If the bowels are not normal, a portion of wheat bran should be taken
at the morning and the evening meal.
Both digestion and assimilation of food can be largely increased by
daily taking exercise No. 3 (see Vol. V, p. 1344), vigorously, for ten
or fifteen minutes just after rising and just before retiring.
/Fifth Day/: Same as the fourth, slightly increasing or
decreasing the quantity of food according to hunger.
/Sixth Day/: Same as the first, repeating, for a period of two
or three weeks, the menus as given, varying the meals by choosing
different vegetables in the same class as those prescribed.
SPRING MENU
_ABNORMAL APPETITE OBESITY--DROWSINESS_
MENU I MENU II
BREAKFAST
The juice of a sweet orange, Fruit--choice
or a dish of very ripe One whole egg
berries, with sugar only A bran meal gem or a small
Two very ripe bananas portion of corn bread
eaten with thin cream, One extremely ripe banana
dates, and nuts, masticated with figs, thin cream, and
exceedingly fine nuts
Two glasses of water or a
cup of thin cocoa
LUNCHEON
A lettuce and tomato salad, One very ripe banana
with nuts A spoonful or two of nuts
One vegetable--fresh peas, One or two figs, or two
beans, spinach, or onions dates
One very small, baked One glass of water
potato
One glass of water
DINNER
A salad of lettuce and tomatoes A salad
Choice of two vegetables--asparagus, Asparagus, or peas cooked
beans, beets, and served in the pod
onions, peas A baked white potato
A small, baked potato
A very small portion of fish,
or white meat of chicken
Menus No. 1 are slightly heavier than Menus No. 2. Choice may be
exercised between them, according to hunger, or according to activity
or amount of work done.
One glass of water should be drunk at each of the dinner meals.
Two or three tablespoonfuls of wheat bran should be taken twice a week
with both the morning and the evening meal. The bran should be cooked
five minutes, and eaten with a spoonful of cream.
SUMMER MENU
_ABNORMAL APPETITE OBESITY--DROWSINESS_
MENU I MENU II
BREAKFAST
A cantaloup Two or three very ripe
One exceedingly ripe red peaches with sugar and
banana, eaten with nut cream
butter; masticate very A cantaloup
fine Bran gems or whole wheat
Three egg whites and one
yolk, poached lightly,
eaten with corn or a
small potato
LUNCHEON
A lettuce and tomato salad, Two glasses of buttermilk
eaten with nuts Onions, en casserole
Carrots, peas, or beans
DINNER
A very small portion of Two ears of tender corn
fresh fish An egg, with cooked spinach,
A small, baked potato or a small portion
Green corn of green salad
Spinach and corn, cooked
From one to two glasses of water should be drunk at each of these meals.
The accumulation of gas after meals can be largely controlled by
extreme mastication, very slow, deliberate eating, and copious
water-drinking at meals.
If constipated, take, immediately on rising and just before retiring,
a half pound of grapes, swallowing the skins, seeds and pulp. Do not
masticate the seeds or pulp. If preferred, half a cup of coarse wheat
bran may be taken twice daily instead of grapes.
If the bowels should become slightly lax, the seeds of the grapes
should be omitted at night.
Health is Nature's gift to the young; after that, it is a thing that
must be earned.
FALL MENU
_ABNORMAL APPETITE OBESITY--DROWSINESS_
/First Day/:
BREAKFAST
One glass of water
A melon
Two or three extremely ripe peaches
Three egg whites, poached very lightly
A bran meal gem
One exceedingly ripe red banana (must be black
spotted), with nut butter and thin cream
LUNCHEON
One egg, whipped, mixed with a large glass of
milk (A half hour later, eat two or three exceedingly
ripe peaches)
DINNER
Half a glass of water
Half a cantaloup
A lettuce and tomato salad
Two medium ears of tender corn
A small portion of tender fish
/Note/: I would advise a spirometer for measuring the capacity
of the lungs. The normal lung capacity for a man 5 feet 7 to 10 inches
in height should be about 300 cubic inches, and for a woman 5 feet 3
inches, 180 to 200 cubic inches. The ability to use surplus food, which
the appetite will continue to demand for some time, will depend upon
the amount of exercise and deep breathing taken, and the consequent
lung capacity.
/Second Day/: Same as the first, slightly increasing the
quantity of food taken at each meal, if demanded by /Normal
Hunger/.
/Third Day/:
BREAKFAST
One glass of water
Choice of melon, peaches, or plums
An exceedingly ripe banana, eaten with thin
cream
One whole egg, or a small piece of broiled fish
A very small baked potato--sweet or white
LUNCHEON
One or two glasses of buttermilk
An ear of corn
DINNER
One glass of water
A small ear of tender corn--boiled
Choice of fresh green beans or tender lima beans
Spinach, or a salad or anything green
A very small portion of broiled fish (If preferred,
chicken may be eaten at this meal)
A baked potato
Just before retiring, eat a few peaches or some grapes.
If sleepy or drowsy after meals, devote from one to two minutes to
exercises Nos. 3 and 5 (see Vol. V, pp. 1344 and 1345), together with
deep breathing, before an open window or in the fresh air.
/Fourth Day/: Same as the third.
/Fifth Day/: Same as the first, repeating these menus for
about thirty days, making such variations in vegetables and fruits as
demanded by normal hunger.
These menus will seem insufficient in quantity measured by appetite,
but appetite, which comes from irritation of the mucous surface of the
stomach, is not a safe guide.
See menus for "No Appetite," p. 1081.
The greatest difficulty will be experienced the first week. After that,
nature will begin her process of adjustment, and the patient will
begin to reduce in weight and gain in strength; sleep will become more
restful and the sleepy and drowsy feeling after meals will gradually
disappear.
The following natural laws should be rigidly observed:
1 Limit the quantity of food to the actual needs of the body
2 Thorough and complete mastication
3 An abundance of deep breathing
4 A given amount of vigorous exercise every day
WINTER MENU
_ABNORMAL APPETITE OBESITY--DROWSINESS_
MENU I MENU II
BREAKFAST
Bananas, very ripe, baked, Boiled wheat, eaten with
eaten with thin cream thin cream
A spoonful or two of wheat A spoonful of nuts, with
bran anything green in the
One egg, whipped, to which way of a salad--celery,
add a very little sugar lettuce, or romaine
and a few drops of lemon (Anything green may
juice be taken with Menu
I--breakfast)
A cup of hot water, chocolate, cocoa, or sassafras tea may be taken
after either one of these meals.
LUNCHEON
Carrots, squash, pumpkin, Same selections as Menu I
beets, or turnips (luncheon); select one
Sweet or white potatoes vegetable, or omit vegetables
entirely, and take
two eggs, whipped with
a little sugar and lemon
juice; add a glass or two
of milk
DINNER
A bit of anything green--celery, One or two of the same
spinach, or lettuce vegetables as in Menu I
eaten with oil, salt and (dinner)
nuts Anything green, as a salad
Choice of any fresh vegetable One egg, or a bit of fish, if
named for luncheon desired
A baked sweet or a white
potato
A few nuts, and one extremely
ripe banana as a
dessert
For recipe for baked bananas and whipped eggs, see pp. 677 and 678,
Vol. III.
SPRING MENU
_FOR DECREASING WEIGHT AND INCREASING STRENGTH_
BREAKFAST
Whole wheat, thoroughly cooked
Two bananas, baked, if not very ripe; serve
with cream and either nut butter or nuts
LUNCHEON
Baked beans, with sauce of olive-oil, lemon
juice and sugar
A cup of chocolate
DINNER
A green salad
Smelts, or any young or tender fish
A potato
An onion
Gelatin, with fruit
Vigorous exercise and deep breathing are very necessary both in
decreasing weight and increasing strength. At least three hours daily
should be spent in the open air, and the lungs should be filled to
their utmost capacity.
The bowels should be kept in normal condition.
(See Menus for Constipation.)
SUMMER MENU
_FOR DECREASING WEIGHT AND INCREASING STRENGTH_
BREAKFAST
Cherries, berries, cantaloup, or melon
A red banana, with nuts
One or two eggs, whipped--dash of sugar;
flavor with lemon or pineapple juice
LUNCHEON
Green beans, with onion
Corn or a potato
DINNER
Celery or shredded cabbage, with nuts and oil
Sweet potatoes--butter
Corn
Melon
A glass of water or thin cocoa may be taken at each of the above meals.
FALL MENU
_FOR DECREASING WEIGHT AND INCREASING STRENGTH_
BREAKFAST
A cantaloup
A banana, with raisins, cream, and nuts
An egg, cooked two minutes
A bran gem or a whole wheat cracker, or whole
wheat bread
LUNCHEON
A pint of junket or two glasses of buttermilk
DINNER
A green salad, with oil and nuts
A rare omelet, rolled in scraped corn
A potato--sweet or white
A cantaloup
WINTER MENU
_FOR DECREASING WEIGHT AND INCREASING STRENGTH_
Immediately on rising devote five minutes to exercises and deep
breathing.
BREAKFAST
Wheat bran and flaked wheat, cooked together;
use a liberal service of cream
A cup of cocoa
LUNCHEON
Spinach, with egg white
A bran gem or a whole wheat muffin
A vegetable or fruit salad, with oil and nuts
DINNER
Boiled onions, parsnips, or carrots--any two of
these
A baked potato
A very small portion of fish or white meat of
chicken
A cup of hot water
MENUS FOR NEURASTHENIA
SPRING MENU
_NEURASTHENIA_
BREAKFAST
Three or four egg whites, whipped and mixed
with a pint of rich milk
Bran meal gems
LUNCHEON
Onions, en casserole
A potato
DINNER
Peas or asparagus
A morsel of dried herring and an onion, uncooked
Bran meal gems or a potato
Cheese, raisins, and nuts
SUMMER MENU
_NEURASTHENIA_
BREAKFAST
Cantaloup, peaches, plums, or berries--no
sugar
Whole wheat, boiled
Half a cup of wheat bran, with cream
LUNCHEON
Spinach or turnip-tops
Onions, uncooked, and a bit of dried fish
A potato
DINNER
Lettuce or celery, with nuts
Fish
Vegetable soup
Squash, carrots, or onions
A potato
FALL MENU
_NEURASTHENIA_
BREAKFAST
Cantaloup or peaches
Baked bananas, with cream
One egg, boiled two minutes
A bran meal gem
LUNCHEON
Two glasses of buttermilk
A muffin--graham or gluten
DINNER
Vegetable soup
Celery or lettuce, with nuts
Turnips, carrots, okra, cauliflower--choice
A bran meal gem
A sweet potato
WINTER MENU
_NEURASTHENIA_
BREAKFAST
Prunes or a very ripe banana
Nuts, with raisins and cream
A sweet potato
LUNCHEON
An onion, uncooked, and a very small portion
of dried fish
A bran gem
Cocoa
DINNER
Celery or slaw
Nuts
Cabbage, cauliflower, or Brussels sprouts
Carrots, parsnips, or onions
Baked beans or a potato
The person afflicted with neurasthenia should omit all beverages,
except water, which should be drunk only at meals. By all means avoid
overeating.
MENUS FOR MALNUTRITION
SPRING MENU
_MALNUTRITION_
Menus for the treatment of malnutrition should be limited in quantity,
and composed of the most soluble and readily digestible articles that
will afford the required elements of nourishment.
BREAKFAST
Very ripe berries, without sugar and cream
Two or three egg whites, whipped, and mixed
with a pint of skimmed milk
Two heaping tablespoonfuls of wheat bran,
cooked, and served with a little cream
LUNCHEON
A raw Spanish onion, with a bit of dried fish
A baked potato--eat skins and all
Bran meal gems, with butter
DINNER
Lettuce or young onions
Peas or asparagus
Spinach or turnip-greens, with yolk of egg
A baked potato
A tablespoonful of wheat bran, cooked
SUMMER MENU
_MALNUTRITION_
BREAKFAST
Melon, peaches, or berries
Two very large, ripe bananas, baked; serve
with cream (See recipe, page 677)
A glass of milk
LUNCHEON
Spinach or turnip-greens, with egg yolk
Bran meal gems or corn bread
A bit of onion, uncooked
DINNER
A light vegetable soup
String beans, fresh peas, tender corn--any two
of these
A potato or lima beans
Gelatin (lemon or vanilla), if something sweet
is desired
FALL MENU
_MALNUTRITION_
BREAKFAST
Cantaloup or peaches
One or two bran meal gems or a corn muffin
A glass or two of rich milk
LUNCHEON
Celery or lettuce, with either nuts or oil
Tender corn or lima beans
A potato--sweet or white
DINNER
Vegetable or cream soup
Celery, with ripe olives and nuts
Carrots, and either onions or squash (These
should be cooked in a casserole dish; see page 671)
Bran meal gems or a potato
WINTER MENU
_MALNUTRITION_
BREAKFAST
Strained orange juice--half water
Whole wheat, boiled, and served with butter
(omit cream)
LUNCHEON
Three to four glasses of rich milk
Two or three tablespoonfuls of wheat bran
DINNER
Celery or vegetable salad, with nuts and oil
Turnips, carrots, winter squash, or onions;
preferably en casserole
A bit of very tender fish or white meat of
chicken
A potato or a corn muffin
For cooking en casserole, see p. 671, Vol. III.
MENUS FOR ANEMIA
SPRING MENU FOR A YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
The following menus should be carefully adhered to for two or three
days, or until normal hunger is produced:
BREAKFAST
Prunes or dried peaches
Bananas, nuts, or nut butter
A pint of rich milk
LUNCHEON
A light vegetable, such as boiled onions, peas,
or new potatoes
A glass or two of milk
DINNER
Two eggs, coddled
A baked white potato
SPRING MENU FOR A YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
When good digestion and normal hunger are restored, the following menus
should be given:
BREAKFAST
Farina, rice, or corn hominy, with butter and
a very little sugar
Fresh milk--one or two glasses
LUNCHEON
Baked potatoes
Milk
DINNER
Peas or beans, creamed onions
A potato
Rice or corn bread
Gelatin or boiled custard
Vigorous exercise and outdoor sport should be encouraged.
SUMMER MENU
FOR A YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
BREAKFAST
Cantaloup, peaches, or plums
A very rare omelet or a coddled egg
A corn-meal gem
Milk
LUNCHEON
Milk or buttermilk--buttermilk preferred
A bran gem or a whole wheat gem
DINNER
One or two vegetables
Rice or corn
Milk
A cantaloup
Drink an abundance of water.
Spend all the time possible out of doors.
FALL MENU
FOR A YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
Choice of the following:
MENU I MENU II
BREAKFAST
Two or three egg whites, One exceedingly ripe banana,
whipped three or four eaten with nut
minutes, into which whip butter, cream, and figs
a teaspoonful each of or dates
olive-oil and lemon juice, A glass or two of milk
and a heaping teaspoonful
of sugar. Add a cup
of rich milk
LUNCHEON
Turnips, carrots, parsnips, Boiled onions
squash--any two of these A bit of tender fish or an
A bit of whole wheat bread egg. (The egg might be
or a baked potato whipped as for morning)
Milk A baked potato--sweet or
white
Milk
DINNER
Choice of one vegetable (see An egg, or clabbered milk,
luncheon) with a little sugar
One egg whipped, or a glass A baked potato
of milk. (Both, if the One fresh vegetable
appetite will accept them)
A baked potato--sweet or
white
It would be preferable to make the entire meal (dinner) upon whipped
eggs, if they appeal to the taste.
For "Choice of Menus," see p. 683, Vol. III.
WINTER MENU
FOR THE YOUTH
_ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE_
BREAKFAST
A cup of chocolate or cocoa, or warm milk
Steamed wheat, farina, or corn hominy
LUNCHEON
Vegetable soup
Fish or a potato
Milk
DINNER
One fresh vegetable
A potato
Chicken or fish
Ice-cream--very little
For primary causes of Anemia, see Lesson I, "Chart showing different
dis-eases caused by Superacidity," p. 9.
MENUS FOR LOCOMOTOR ATAXIA
SPRING MENU
_LOCOMOTOR ATAXIA_
BREAKFAST
Three egg whites and one yolk, whipped, mixed
with a pint of rich milk
Two or three tablespoonfuls of wheat bran,
cooked, and served with thin cream
LUNCHEON
Plain wheat, boiled thoroughly, eaten with
Pignolia (pine) nuts
DINNER
Fresh peas or baked beans
Buttermilk
Cheese, nuts, and raisins
Wheat bran
SUMMER MENU
_LOCOMOTOR ATAXIA_
BREAKFAST
Melon or peaches--no sugar
Three or four glasses of fresh milk
A corn muffin
Wheat bran
LUNCHEON
Fresh corn, peas, or beans
Milk; two to four glasses
Bran
DINNER
Shelled peas or beans
A potato
Fish, eggs, or buttermilk
Bran
FALL MENU
_LOCOMOTOR ATAXIA_
BREAKFAST
A pint of clabbered milk, with a sprinkle of
sugar
Corn hominy or corn bread
LUNCHEON
Fish, chicken, or turkey
A potato
Cheese and nuts
DINNER
Celery with nuts
Two or three glasses of milk; buttermilk
preferred
A potato
Bran
Raisins, cheese, and nuts
WINTER MENU
_LOCOMOTOR ATAXIA_
BREAKFAST
California grapes or prunes
Two eggs, whipped, and mixed with two or three
glasses of milk
Bran meal gems
LUNCHEON
Celery with nuts
Turnips, carrots, or parsnips
A baked potato
DINNER
Boiled plain wheat or corn bread
Fish, chicken, or two or three glasses of milk
(Wheat bran, if milk is taken)
COLDS
[Sidenote: Cause 1]
A cold, in its last analysis, is merely a form of congestion
throughout the capillary vessels of the body. It may have been caused
by exposure--a draft of cold air blowing upon some exposed part
of the body, in which case Nature closes the pores of the skin in
self-defense. The poisons that are constantly being eliminated through
the pores are thus prevented from escaping through these channels, and
are picked up by the circulation, and carried to the lungs to be burned
with oxygen. The lung capacity being too limited, or the amount of
poison too great, Nature suppurates these poisons and throws them off
in the form of mucus.
[Sidenote: Cause 2]
When a quantity of food, greater than the body can use, is taken and
ingested into the circulation, the excess is carried to the lungs in
the same manner as above described, and the same form of congestion
and elimination takes place; therefore, colds caused by _exposure_
and _overeating_ are alike in every respect except their origin. The
experience of the writer has been that congestion, which we term colds,
is caused much more frequently from overeating than from exposure.
The logical remedy in either case is to limit the quantity of food to
the minimum and to confine the diet, as nearly as possible, to readily
soluble and readily digestible foods, such as nuts, fruit salads,
and fresh watery vegetables, taking only sufficient nitrogenous and
carbohydrate compounds to balance the daily bill of fare.
The following menus given for colds may be also used in cases of la
grippe, influenza, etc.:
MENUS FOR COLDS
SPRING MENU
BREAKFAST
A cup of hot water
An apple, with nuts or berries, in season
Two egg whites to one yolk, whipped or lightly
poached
Clabbered milk, with a sprinkle of grated
maple-sugar
A few raisins and nuts
LUNCHEON
One tuber vegetable
A baked potato or baked beans
A salad (green), with nuts or cheese
DINNER
Asparagus, turnips, beets, onions--any two of
these
A potato
Whole wheat, well cooked, or a portion of wheat
bran, cooked
Nut butter or thin cream
In the late spring, such vegetables as new beets, radishes, lettuce,
onions, or any green salad may be eaten at either the noon or the
evening meal.
These meals may be varied by choosing fresh vegetables or fruit in
season.
SUMMER MENU
_COLDS_
BREAKFAST
Choice of fruit--a liberal quantity
A banana--very ripe; serve with raisins, nuts,
and cream (If the banana is not very ripe, it
should be baked)
LUNCHEON
A generous green salad, with grated nuts
Choice of one or two fresh vegetables
A poached egg, dropped into a baked potato
DINNER
A liberal green salad
Smelts, broiled
Tender corn
One or two fresh vegetables
A dessert of peaches, plums, berries, or any
juicy fruit
From one to two glasses of water should be drunk at meals. A liberal
quantity of fruit or berry juice should be taken between meals.
Vegetable soup may be served at either the noon or the evening meal,
using but little fats.
Acid fruits, such as oranges, grapefruit, pineapples, lemons,
and strawberries should be omitted if there is a tendency toward
superacidity, intestinal fermentation, or rheumatism.
FALL MENU
_COLDS_
BREAKFAST
Melon or choice of fruit
Baked squash or a banana
Flaked wheat or a bran meal gem
A spoonful or two of nuts, with raisins
LUNCHEON
Two shirred eggs
An ear of tender corn
A green salad
DINNER
Choice of two fresh vegetables
Choice of corn or lima beans
Choice of a baked sweet or a white potato
A green salad--liberal portion
Gelatin or junket
WINTER MENU
_COLDS_
Juice of orange or grapes just after rising.
BREAKFAST
A cup of hot water, sassafras tea, or malted
milk
Two coddled eggs, or very tender fish, broiled
A potato or a bran gem[*]
LUNCHEON
Any fresh vegetable: Cauliflower, Brussels
sprouts, cabbage, turnips
Spinach or endive
Malted milk or a cup of cocoa
DINNER
A bit of slaw or celery
Liberal portion of boiled onions
Spinach, with egg
A potato; prepared choice
All of the menus for Colds can be taken in cases of La Grippe and
Influenza.
[* See "Bran Meal," p. 683.]
NASAL CATARRH
The following menus, in their various groups, are composed of the most
easily digested foods that will give to the body all the elements of
nourishment it requires, during the several seasons of the year.
The calories of energy, remedial elements and counteractive properties
these menus contain, have been very carefully compiled from long
experience in the treatment of catarrh. The nutritive factors they
contain are proportioned or leveled so that under ordinary conditions
there will be no deficiency to produce unnatural craving, and no
surplus to be decomposed and converted into mucous or catarrhal
discharges.
These menus contemplate a normal body, living under normal conditions.
If one should be exposed to excessive cold, the carbohydrates (sugar
and starches) and fats may be slightly increased, and if exposed to
excessive heat these articles should be limited somewhat below the
amount prescribed. If one is engaged in heavy manual labor the proteid
factor such as is contained in beans, eggs, fish, and cheese may be
increased, and if performing no labor, these things should be reduced
even below the amount prescribed.
These menus will have a tendency to establish normal digestion and
assimilation of food, and normal elimination of waste. When this is
accomplished, the instincts and various senses will suggest the quality
and the quantity of food, the kind and amount of exercise, and all
other natural laws that govern and control the physical organism.
WATER-DRINKING IN THE TREATMENT OF NASAL CATARRH
Sufficient water should be drunk at each of these meals to bring the
moisture up to about 66 per cent of the whole. This will require from
one to three ordinary glasses, depending largely upon the amount of
residual water in the foods composing the meal.
See "Uses of Water in the Body," Lesson II, Vol. I, p. 53.
See also "Water-drinking in Cases of Superacidity," Vol. II, p. 434.
Water performs another very valuable service. When one eats too
many sweets, he should drink an abundance of water. This prevents
stomach-acidity, and consequent fermentation and irritation of the
mucous lining of the stomach. It also prevents torpidity of the liver,
which usually follows the excessive use of sweets.
Two or three glasses of water taken at an ordinary meal will all be
retained and used by the body, while the same quantity of water taken
from two to three hours after a meal, will nearly all pass off in the
form of urine.
MENUS FOR NASAL CATARRH
LATE SPRING AND EARLY SUMMER
_NASAL CATARRH_
Sweet orange, cherries, or very ripe grapefruit just after rising.
BREAKFAST
Three or four egg whites, whipped five minutes,
to which add two teaspoonfuls each of lemon juice
and sugar, while whipping
One very ripe banana, or plain boiled wheat,
with nuts
LUNCHEON
A green salad, with tomatoes and oil
One fresh vegetable--peas or beans
Corn bread--butter
Buttermilk
DINNER
Spinach, kale, young cabbage, or turnip-tops,
cooked
One fresh vegetable, in season
A baked sweet potato
Choice tender fish, chicken, or three egg whites
and one yolk, whipped, with spoonful each of
sugar and of lemon juice
These menus are composed largely of proteids in their most soluble
and digestible forms--a most important factor in remedial feeding,
especially in cases of either stomach or nasal catarrh.
One or two glasses of water should be drunk at each of these meals.
Mastication should be perfect before any water is taken into the mouth.
The bowels should be kept normal by the use of wheat bran.
LATE SUMMER AND EARLY FALL
_NASAL CATARRH_
For many patients suffering with nasal catarrh, the following
combinations have been prescribed by the author with much success.
Choice of the following:
MENU I MENU II
BREAKFAST
Peaches or pears A cantaloup or grapes
A baked sweet potato One or two eggs, lightly
Half a glass of milk cooked
A baked banana A whole wheat gem or a
baked white potato
A cup of cocoa
LUNCHEON
A lettuce salad Peas, beans, or carrots
One fresh vegetable, in season A sweet or a white potato
A baked potato or a very Buttermilk, with two egg
little whole wheat bread; whites, whipped
potato preferred
A banana with cream cheese
and dates
DINNER
A lettuce and tomato salad Young onions, radishes, or
Choice of two fresh vegetables celery
Tender fish Beets, carrots, corn, parsnips,
A baked potato Spanish onion, or
Plain ice-cream, provided string beans--any two
salad is omitted of these
Choice--fish, chicken, or
eggs
A baked potato
A cantaloup
LATE FALL AND EARLY WINTER
_NASAL CATARRH_
MENU I MENU II
BREAKFAST
Grapes One very ripe banana with
Bran gems thin cream and nut butter
One egg whipped with sugar A pint of clabbered milk
and lemon juice A small portion of coarse
A baked sweet potato cereal--plain wheat boiled
LUNCHEON
A salad, or celery, with Onions cooked in a casserole
either nuts or oil dish
Baked beans A potato; prepared choice
Boiled onions or carrots
DINNER
Carrots, onions, parsnips, One fresh vegetable
squash, turnips--any two A baked sweet or a white
of these potato
Choice of one of the following A very ripe banana, with
proteid foods: either nuts and raisins
Eggs Chicken or figs and cream
(white meat)
Fish Turkey
(white meat)
A baked potato
/Note/: If the weather is very cold a dessert-spoonful or more
of olive-oil should be taken just before each of these meals, and a cup
of hot water at the close.
LATE WINTER AND EARLY SPRING
_NASAL CATARRH_
MENU I MENU II
BREAKFAST
A sweet orange Whole wheat or corn--boiled
A rare omelet rolled in soft or simmered
grated nuts and cream over night; serve with
Whole wheat bread or corn butter or cream
muffins A cup of chocolate
A cup of chocolate
LUNCHEON
Baked sweet potatoes with A boiled Spanish onion
butter A white potato, baked
A cup of chocolate Two eggs, either whipped
or coddled
DINNER
Cream of tomato soup (Christmas or New Year's
Celery or slaw dinner)
Nuts Cream of celery soup
Carrots, parsnips, or turnips A vegetable salad
A baked potato Baked or creamed potatoes
Cocoa or hot water Turkey or chicken--white
meat--very little
Baked chestnuts
Cranberry sauce
Ice-cream
Hot chocolate
MENUS FOR HAY FEVER
SPRING MENU
_HAY FEVER_
BREAKFAST
Bananas, baked
Whole wheat or rye, boiled five or six hours
Thin cream
LUNCHEON
Any fresh vegetable--cabbage, onions, carrots
Whole wheat bread
Thin cocoa
DINNER
One egg, coddled
Rice or a potato
Boiled onions or squash
Spinach or lettuce, with nuts
For recipe for baked bananas and coddled eggs, see p. 677, Vol. III.
See "Bran Meal," p. 683, Vol. III.
SUMMER MENU
_HAY FEVER_
BREAKFAST
Cantaloup or peaches--no sugar
A potato--sweet or white
Clabbered milk
LUNCHEON
Corn or peas
Lima beans
A potato
A melon
DINNER
Lettuce and tomato salad, with nut-butter
sauce
Peas, beans, carrots, squash, or onions
A potato--sweet or white
An egg or a very small portion of fish
FALL MENU
_HAY FEVER_
BREAKFAST
Persimmons or grapes
Bran meal gems or corn bread
A glass of milk
LUNCHEON
Winter squash or a sweet potato
Baked beans or a white potato
DINNER
Lettuce or celery, with nuts
Carrots or string beans
A raw onion
A baked potato or corn bread
A spoonful or two of bran, cooked
WINTER MENU
_HAY FEVER_
BREAKFAST
The juice of a sweet orange
Three baked bananas or two very ripe bananas,
with cream, raisins, and nuts
LUNCHEON
Eggplant and a boiled onion
A bran meal gem or a corn muffin
Nuts, with raisins
DINNER
A light vegetable soup
Turnips or cabbage, en casserole
A baked potato or bran meal gems
One or two figs, with cheese and nuts
The bowels should be kept in normal condition by the liberal use
of wheat bran at each meal. The free action of the bowels is very
important in all such disorders as hay fever, influenza, and colds.
MENUS FOR ASTHMA
SPRING MENU
_ASTHMA_
BREAKFAST
Grapefruit or an orange--very ripe
Baked bananas--must be very ripe
A glass of milk
LUNCHEON
Peas or asparagus
Bran meal gems
A glass of milk
DINNER
Spinach or turnip-tops
Corn bread or bran meal gems
Peas or asparagus
A potato
SUMMER MENU
_ASTHMA_
BREAKFAST
Peaches, plums, or berries, without cream
One egg, either lightly poached or boiled two
minutes
A small baked potato
LUNCHEON
An ear of tender corn
A Spanish onion, uncooked, with a morsel of
dried fish
DINNER
Fresh peas, beans, or carrots
Tender corn or a baked potato
Lettuce, romaine, or watercress, with nuts
FALL MENU
_ASTHMA_
BREAKFAST
Grapes or a melon
Two egg whites, whipped, and mixed with a
pint of milk
Baked chestnuts, with cream
LUNCHEON
Okra or a boiled onion
A baked potato
Half a glass of milk
DINNER
Celery, with nuts
Cauliflower, squash, or a stewed pumpkin
A potato or lentils
A cup of cocoa or a glass of milk
WINTER MENU
_ASTHMA_
BREAKFAST
Pineapple--eliminate the pulp
Plain boiled wheat; serve with fresh butter
LUNCHEON
A pint of clabbered milk, with a sprinkle of
sugar
Two tablespoonfuls of wheat bran
DINNER
Vegetable soup
Celery, with nuts and ripe olives
Carrots or baked squash
A potato--sweet or white
The juice of a sweet orange an hour after eating.
Where milk is not prescribed in the above menus, from one to two
glasses of water should be drunk.
The bowels should be kept in normal condition by the use of wheat bran.
INFLUENZA
In treating influenza heavy starchy foods such as white flour products
should be omitted, and the diet confined largely to fresh vegetables
and the more soluble proteids, such as egg whites and buttermilk, with
now and then a limited quantity of fish or fowl for a change.
Fats and sugars should be limited very materially and a liberal
quantity of coarse articles such as wheat bran, celery, grapes, and
green salads eaten when in season.
The patient should exercise great care in regard to quantity,
endeavoring always to limit the quantity of food somewhat below the
demands of normal hunger.
The menus for colds, catarrh, hay fever, and asthma may be used for
influenza. See pp. 917 to 938, inclusive.
MENUS FOR INSOMNIA
SPRING MENU
_INSOMNIA--NERVOUSNESS_
_LOW VITALITY_
Both insomnia and nervousness are symptoms of the same conditions. The
following menus, therefore, are for the purpose of removing primary
causes, which are usually either stomach or intestinal fermentation.
The logical remedy for fermentation is to limit the diet to the fewest
number of articles that will give to the body the necessary elements of
nutrition.
BREAKFAST
A cup of hot water
Corn hominy or boiled wheat
A banana, baked, or sliced and broiled in butter
A cup of cool water
LUNCHEON
A liberal portion of peas in the pod
A baked potato
DINNER
Light vegetable soup
Peas or asparagus
Baked potatoes
A cup of hot water
Half-cup of wheat bran, cooked
/Note/: New peas should be cooked in the pod, as the shell
contains better nutrition than the pea. For recipe, see p. 679.
SUMMER MENU
_INSOMNIA--NERVOUSNESS LOW VITALITY_
BREAKFAST
Cantaloup or very ripe pear, with cream
A baked sweet potato, with butter
A pint of rich milk
Wheat bran
LUNCHEON
An ear or two of tender corn
A green salad
One egg, whipped
DINNER
Lettuce and tomato salad, with grated nuts
String beans, with raw onion
Tender corn, scraped from the cob, cooked with
very little rich milk and the white of an egg
Cantaloup
The quantity of food prescribed is sufficient for one performing very
light labor. If the duties should be strenuous, the quantity may be
slightly increased, but the proportions and the combinations should be
observed.
FALL MENU
_INSOMNIA--NERVOUSNESS
LOW VITALITY_
Vigorous exercise, deep breathing, and a glass or two of water should
be taken on rising.
BREAKFAST
(Half hour later)
Cantaloup, pears, or persimmons
Baked bananas, served with cream
Steamed figs, with thin cream
A spoonful of nuts
LUNCHEON
Corn on the cob or boiled wheat
String beans
Spinach
DINNER
Romaine and tomato salad
A liberal portion of baked white potato or
tender corn
Carrots or parsnips
Cheese with hard cracker
A cup of thin cocoa
If there should be congestion of the bowels, a liberal service of
Concord or blue grapes should be eaten the first thing after rising,
and the last thing before retiring. The pulp and seeds should be
swallowed, and the skins well masticated.
WINTER MENU
_INSOMNIA--NERVOUSNESS
LOW VITALITY_
A cup or two of hot water, deep breathing, and vigorous exercise
immediately after rising.
BREAKFAST
Half a pound of Tokay or Malaga grapes, masticating
and swallowing both skins and seeds
Two fresh eggs, whipped very thoroughly,
slightly sweetened with honey or maple-sugar,
and flavored with fruit-juice. Add half a glass of
milk to each egg and drink slowly
LUNCHEON
A small portion of wheat bran, cooked
A pint and a half of junket, taken slowly
One bran meal gem
DINNER
Carrots or winter squash
A small portion of tender fish or a whipped egg
A baked potato
A cup of cool water
To increase vital energy depends not so much upon the quantity as
upon the amount of food ingested or assimilated. These menus are
rather light for one of low vitality, but they are made to meet
the requirements of one suffering from nervousness and insomnia.
If, however, these conditions do not prevail, the quantity may be
increased, but the combinations should be carefully observed.
MENUS FOR RHEUMATISM AND GOUT
SPRING MENU
_RHEUMATISM--GOUT--LUMBAGO SCIATICA, ARTHRITIS_
BREAKFAST
Choice of the following:
_a_ Two or three bananas, baked; serve with
cream or butter
_b_ A baked sweet potato
Half a dozen steamed figs, with cream
LUNCHEON
Asparagus or peas
A small portion of new potatoes--preferably
baked
DINNER
Potato, steamed wheat, or bran gems
A glass of milk; buttermilk preferred
One fresh vegetable, such as carrots, turnips,
parsnips, or onions
Nuts or cream cheese
A generous quantity of pure water should be drunk immediately on
rising, and from one to two glasses at each of these meals.
Mastication should be very thorough. At least two hours' vigorous
exercise or useful labor should be performed each day, in the open air.
Omit all acids, such as grapefruit, oranges, pineapples, lemons, and
rhubarb; also eggs and all flesh foods.
If the bowels are constipated, take a tablespoonful of wheat bran in
half a glass of hot water immediately on rising, and half a cup of
bran, cooked, at each meal; also, two or three tablespoonfuls in hot
water just before retiring. Continue this until the bowels become
normal, then reduce the quantity according to the severity of the case.
SUMMER MENU
_RHEUMATISM--GOUT--LUMBAGO_
_SCIATICA, ARTHRITIS_
BREAKFAST
Melon or peaches--very ripe
Two or three large, very ripe bananas, peeled,
and baked ten minutes; serve with cream or
fresh butter
A bran meal gem
LUNCHEON
A very small portion of green salad
An ear or two of tender corn
A pint of buttermilk
DINNER
A small portion of green salad
Peas, beans, corn, or any fresh vegetable
A very small portion of fish (Buttermilk or junket
may be taken instead of fish, if preferred)
A baked potato
Melon or cantaloup
From two to three glasses of water should be drunk at each of these
meals.
If the bowels are constipated, observe the instructions given for the
Spring Menu.
Exercise, in all rheumatic conditions, is very important, and while the
temperature of the summer weather aids in eliminating poisons from the
body, vigorous exercise should be taken in order to give Nature all the
help possible.
Rheumatism is merely a form of congestion throughout the capillary
vessels of the body. The cure, therefore, is first to remove the
causes by taking into the body only such foods as it will use, and use
completely; secondly, to aid Nature in casting out all poisons, thereby
establishing perfect elimination.
FALL MENU
_RHEUMATISM--GOUT--LUMBAGO_
_SCIATICA, ARTHRITIS_
BREAKFAST
Melons or persimmons
Whole wheat gems or bran gems
An exceedingly ripe banana, with cream, nuts,
and raisins
LUNCHEON
Green corn or fresh string beans
Either a baked potato or a very little whole
wheat bread
Two or three tablespoonfuls of olive-oil, with
lettuce
DINNER
Vegetable soup or cream soup
Corn, lima beans, turnips, carrots, parsnips,
squash, onions--any two of these
A baked potato
Half a pound of grapes may be eaten an hour after either meal, or just
before retiring.
Two glasses of water should be drunk at each of these meals.
For general instructions, see Spring Menu.
WINTER MENU
_RHEUMATISM--GOUT--LUMBAGO_
_SCIATICA, ARTHRITIS_
/First Day/: On rising, drink two glasses of water. Devote as
much time as possible to vigorous exercises and deep breathing.
BREAKFAST
Corn muffins or bran meal gems, with cream or
fresh butter
A cup of cocoa--half milk
LUNCHEON
A large portion of boiled onions
A baked white potato
Raisins, with nuts and cream cheese
DINNER
A fresh vegetable soup
Squash, pumpkin, cabbage, Brussels sprouts,
cauliflower, eggplant--any two of these
A very small portion of white meat of chicken
Salted nuts with steamed figs
Just before retiring drink a glass of water, and exercise as already
suggested.
/Second Day/: Very much the same as the first, slightly
increasing the quantity of food, if the amount prescribed does not seem
sufficient to satisfy normal hunger. Take great care, however, not to
overeat.
/Third Day/:
BREAKFAST
Bran gems, or a baked potato, with butter
Two glasses of milk
LUNCHEON
A liberal portion of baked sweet potatoes, with
butter
A cup of hot water, into which put a little sugar
and cream
Figs, cream, and nuts
DINNER
A salad of lettuce, celery, or endive, with nuts
One fresh vegetable
A bit of chicken or turkey--white meat; or
shell-fish, such as lobster or crab, may be eaten
A baked potato
/Note/: The meats are given only in case there is a craving for
something salty.
Exercise and water-drinking just before retiring.
/Fourth Day/: Same as the third, varying the meals by changing
vegetables according to hunger.
/Fifth Day/: Same as the first, repeating these menus for a
period of from fifteen to twenty days, making such variations in the
vegetables as normal hunger requires.
SPRING MENU
_ANEMIA--SLUGGISH LIVER_
_RHEUMATIC TENDENCY_
Drink two glasses of water just after rising, to which add a spoonful
or two of lemon juice.
Devote as much time as possible (from three to five minutes) to
vigorous exercises, as shown in Vol. V, pp. 1343 to 1346. Hold the
breath while executing three or four movements. In this way the lung
capacity can be much increased.
Choice of the following:
MENU I MENU II
BREAKFAST
A cup of hot water Grapes or orange juice
Half a cup of wheat bran, Whole wheat, boiled; serve
cooked with thin cream
An egg white, poached Wheat bran
A banana, baked
LUNCHEON
Spinach One glass of water
A potato or steamed wheat Boiled onions
A baked white potato
DINNER
A salad of lettuce and tomatoes, A green salad
with oil Carrots, spinach, or onions--any
Choice of peas, beans, or two of these
asparagus A baked sweet or a white
A small, baked white potato potato
One egg or a very small portion Baked beans or rye bread
of tender fish One glass of water
One glass of water Apple tapioca or gelatin
The bowels should be kept in normal condition by the use of clean,
coarse wheat bran.
SUMMER MENU
_ANEMIA--SLUGGISH LIVER_
_RHEUMATIC TENDENCY_
/First Day/: On rising, take two sweet, ripe plums, and a glass
of water. Devote from one to three minutes to exercises Nos. 3 and 5
(see Vol. V, pp. 1344 and 1345), and practise deep breathing, filling
the lungs to their utmost capacity every third or fourth movement. Also
take a short, brisk walk in the open air.
BREAKFAST
(An hour later)
Four or five extremely ripe peaches, with just
a sprinkle of sugar--no cream
Two or three egg whites and one yolk, whipped
with a teaspoonful of sugar
One extremely ripe banana (black spotted),
with nuts
LUNCHEON
Two medium ears of tender green corn, thoroughly
masticated; serve with either a very little
nut butter or fresh dairy butter
DINNER
Cream of pea soup; crisp cracker--very little
A lettuce and tomato salad, or cooked spinach
An ear or two of tender green corn, or lima
beans (cooked)
A grilled sweet potato
Water should be taken as follows: Half a glass at the beginning, a
glass during the progress of the meal, and half a glass at the close.
Just before retiring, eat half a pound of very ripe grapes, swallowing
skins, seeds and pulps, or take four or five extremely ripe Japanese
plums, if they are not sweet and well ripened; grapes are preferred.
Devote about three minutes to exercises Nos. 3 and 5, together with
deep breathing.
/Second Day/: Same as the first, very slightly increasing the
quantity of food if there is the least symptom of weakness.
Every morning, immediately on rising, eat two or three peaches or
plums, and drink a glass of water.
/Third Day/:
BREAKFAST
Cantaloup
A cup of cocoa or chocolate
Choice of:
_a_ Two extremely ripe bananas, baked;
serve with thin cream (bananas must
be black spotted)
_b_ A baked potato
Two egg whites, whipped with a sprinkle of
sugar and a little lemon juice and cream
LUNCHEON
Tender corn
String beans or squash
Spinach or a green salad
A cantaloup or two exceedingly ripe peaches,
with a little sugar--no cream
DINNER
A small portion of fish or white meat of chicken,
provided there is a craving for this kind of food;
if not, confine to
Tender corn (One whole poached egg, eaten
with the corn)
One boiled onion or cooked spinach
Two glasses of water
This entire meal should be masticated very thoroughly. This is one
method of preventing supersecretion of acid, premature fermentation and
the consequent accumulation of gas.
/Fourth Day/: The same as the third, with the exception of the
evening meal, which should consist of--
A baked sweet potato--butter
Carrots or string beans, or Spanish onion
/Fifth Day/: The same as the first.
/Sixth Day/: The same as the second, repeating the diet as given
for a week or ten days.
After the fourth day these meals may be slightly varied by choosing
from the following, where vegetables are prescribed:
Beans Parsnips
Beets Peas
Carrots Squash
Corn Turnips
The patient should retire at a reasonable hour, say 10 o'clock, and
rise about 6 or 6.30; have breakfast between 7.30 and 8; luncheon
between 12 and 1, and dinner not later than 6.30 or 7.
Masticate well every mouthful of food, whether it seems to need it
or not. Even bananas need much mastication, not for the purpose of
reduction, but for the purpose of insalivation. The same rule should
apply to all cooked vegetables and soft foods.
FALL MENU
_ANEMIA--SLUGGISH LIVER_
_RHEUMATIC TENDENCY_
Choice of the following:
MENU I MENU II
BREAKFAST
Cantaloup, melon, or pears Farina, rice, or boiled wheat
Steamed whole wheat or One tablespoonful of nuts
rice--sugar and cream (choice)
A tablespoonful of nuts Cream and figs
(choice) A liberal portion of wheat
Half a glass of sour milk bran
LUNCHEON
Spinach or boiled onion One vegetable--corn, carrots,
Corn bread with sweet squash, or lima
butter beans
Two tablespoonfuls of nuts Two spoonfuls of nuts
(choice) A potato
One glass of sour milk
DINNER
Choice of lima beans or corn Corn, spinach, or a lettuce
Corn bread and sweet butter salad
Lettuce and fresh tomato, Rye bread or a potato
with dressing Whites of two eggs, whipped
or poached
Plain ice-cream, gelatin, or junket may be eaten with either of the
dinner menus.
Omit all laxative medicines. Use coarse clean wheat bran liberally,
especially with the morning and the evening meal.
WINTER MENU
_ANEMIA--SLUGGISH LIVER_
_RHEUMATIC TENDENCY_
/First Day/: Immediately on rising, drink two glasses of water,
and eat a small bunch of grapes, or two or three soaked prunes. Devote
two or three minutes to exercises Nos. 3 and 5 (see Vol. V, pp. 1344
and 1345). The exercises should be taken before an open window, or in a
well-ventilated room.
BREAKFAST
A cup of hot water
Three or four egg whites and two yolks,
whipped rapidly four or five minutes with a rotary
egg beater. Whip into this a heaping teaspoonful
of sugar and a teaspoonful of olive-oil, and whip
again for two or three minutes
Flaked wheat, eaten with thin cream--small
portion
A cup of hot water
Wheat bran
LUNCHEON
Carrots or parsnips
Baked potatoes, with butter
A boiled onion
DINNER
Cream of tomato soup
Fish--small portions
Carrots, onions, parsnips, squash, turnips--one
or two of these
Potatoes, prepared choice
One exceedingly ripe banana, eaten with thin
cream and raisins
Just before retiring take two tablespoonfuls of wheat bran, and devote
four or five minutes to the above-named exercises.
/Second Day/: The same as the first.
/Third Day/: The same as the second, slightly varying the meals
according to choice of vegetables, adhering closely, however, to the
number of eggs prescribed. If olive-oil is not pleasant to the taste,
it may be omitted, and a larger quantity of butter taken with the
potatoes. It would be well to take a tablespoonful of olive-oil just
before eating, followed by half a cup of hot water, especially if the
weather is cold.
/Fourth Day/:
BREAKFAST
Whole wheat, thoroughly steamed or boiled;
serve with butter
A cup of hot water
LUNCHEON
Vegetable soup
Corn bread--butter
Cocoa
DINNER
One fresh vegetable--carrots, parsnips, turnips,
etc.
A bit of fish
A baked potato
A small portion of plain ice-cream, if something
sweet is desired
/Fifth Day/: The same as the fourth.
/Sixth Day/: The same as the first, and so on for a period of
fifteen to twenty days.
SPRING MENU
_STIFFNESS AND PAIN IN JOINTS_
_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_
Immediately on rising, drink two cups of hot water.
BREAKFAST
A cup of wheat bran, cooked ten minutes; serve
with butter, cream, and a very little salt
A cup of hot water
One or two exceedingly ripe bananas, baked,
eaten with thin cream
Two egg whites, very lightly poached
A baked potato or bran meal gems
A glass of water
LUNCHEON
A cup of junket or fresh buttermilk
A small, new potato, baked; serve with butter
A glass of water
DINNER
Choice of two of the following vegetables:
Asparagus Green peas
Beans Spinach
Baked new potatoes
A very small portion of either fish or chicken
A small cup of wheat bran, prepared as for
breakfast
A glass of water
SUMMER MENU
_STIFFNESS AND PAIN IN JOINTS_
_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_
Choice of the following Menus:
MENU I MENU II
BREAKFAST
Melon Choice of peaches, plums,
One very ripe banana, or melon
baked Rice or oatmeal
One or two spoonfuls of Two very ripe bananas,
steamed whole wheat baked; serve with cream
Two glasses of water Half a cup of bran
LUNCHEON
Choice of lima beans or Green corn
baked potato Rich milk
One glass of milk--clabbered
or buttermilk
A glass of water
DINNER
Lima beans or corn Two vegetables--choice
A fruit salad (made of Sweet butter with either
sweet fruit), with whipped corn bread or green corn
cream One glass of milk
Two or three egg whites
One or two tablespoonfuls
of nuts--choice
Cantaloup or melon
All sweets may be omitted if they do not appeal to the taste. However,
if something sweet is desired, make either the luncheon or the dinner
of vegetables and home-made ice-cream, omitting all other articles.
EMERGENCY MEAL
(To be taken in lieu of luncheon or dinner, if languid or stupid)
Two ears of tender corn
Two glasses of milk
One whipped egg
A small portion of ice-cream
Wheat bran
FALL MENU
_STIFFNESS AND PAIN IN JOINTS_
_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_
/First Day/: On rising, drink a cup or two of hot water, and
eat a half pound of grapes, the Concord or blue grapes preferred,
swallowing seeds and pulp whole, masticating and swallowing the
skins. Devote as much time as possible (from three to five minutes)
to deep breathing exercises before an open window, or in a thoroughly
ventilated room.
BREAKFAST
(Half an hour later)
Half a cup of coarse wheat bran, served as an
ordinary cereal
A bowl of clabbered milk, with a sprinkle of
maple-sugar
Bran meal gems
LUNCHEON
A glass of cool water
Baked potatoes or corn
One fresh vegetable, such as carrots, parsnips,
turnips, beets, boiled onions, or squash
Half a cup of hot water
DINNER
One or two fresh vegetables (See list suggested
for luncheon)
Choice of green salad, cooked spinach, or celery
A baked white potato--eat skins and all
One egg white, or a very small portion of either
fish or white meat of chicken; egg preferred
From one to two glasses of water should be drunk at each of these
meals--half a glass of cool water at the beginning of the meal, and
a cup of hot water at the close, would be sufficient; drink enough,
however, to make the total moisture about 66 per cent of the whole.
A tablespoonful of wheat bran should also be taken at each of the above
meals, either with a little water at the close of the meal, or cooked
and served as a cereal at the beginning of the meal. A spoonful or two
should be taken just after rising, and just before retiring, until the
bowels act normally, when the quantity may be regulated to meet the
severity of the condition.
/Second Day/: Same as the first.
/Third Day/: Same as the second, slightly increasing the food
if demanded by normal hunger, or decreasing it if there is a sense of
fullness after meals. It is always well to cease eating before hunger
is thoroughly satisfied. When the body is kept slightly hungry, it
assimilates all the food eaten, and insures natural digestion and
elimination of waste.
/Fourth Day/:
BREAKFAST
One or two exceedingly ripe bananas, with
cream and nut butter, and either raisins or
soaked prunes
A glass of milk
One egg white
Boiled wheat, with thin cream and either nuts
or nut butter
LUNCHEON
A sweet potato, with butter
Corn, fresh
A glass of milk
DINNER
Spinach, with egg white
A very small portion of fish or white meat of
chicken
A baked sweet or a white potato
A tablespoonful of olive-oil may be taken at the beginning of each of
these meals, and a cup of hot water at the close.
If the bowels have not become normal, continue taking the wheat bran
and grapes according to directions for the first day.
Observe the general rules of exercise and water-drinking just after
rising and just before retiring.
/Fifth Day/: Same as the fourth.
/Sixth Day/: Same as the first, repeating the diet herein given,
day by day, for two or three weeks.
WINTER MENU
_STIFFNESS AND PAIN IN JOINTS_
_STOMACH TROUBLE--CONSTIPATION--INTESTINAL GAS--IRREGULAR HEART ACTION_
/First Day/: On rising, drink a glass or two of pure water. Take
a short, brisk walk in the open air.
BREAKFAST
A cup of hot water
One tablespoonful of olive-oil or nut oil
Two exceedingly ripe bananas (must be black
spotted), eaten with thin cream and nut butter
(A few dates, if something sweet is desired)
Two or three tablespoonfuls of wheat bran,
cooked
A potato--eat skins and all
LUNCHEON
Baked potatoes, with butter. Eat skins and all
(Make entire meal upon this)
DINNER
Stewed pumpkin or winter squash
Corn bread
Choice of beans or a baked potato
Wheat bran, cooked
A glass of milk
Just before retiring, take a brisk walk for five minutes and practise
deep breathing. Eat five or six soaked prunes.
/Second Day/: Same as the first, slightly increasing or
decreasing the quantity of food to meet the demands of normal hunger.
/Third Day/:
BREAKFAST
Prunes or dried peaches, stewed--no sugar
One egg, whipped very fine
Coarse cereal or wheat bran
LUNCHEON
Liberal portion of baked sweet or white
potatoes
DINNER
Choice of two of the following vegetables:
Beans Onions
Beets Pumpkin
Carrots Squash
Corn Turnips
A potato, prepared choice
/Fourth Day/: Same as the third, increasing or decreasing the
quantity of food according to hunger.
/Fifth Day/: Same as the first, repeating these menus for twelve
or fifteen days.
While the yolks of eggs are conducive to rheumatic tendencies, only
that portion, however, that is not naturally appropriated by the body
affect these conditions. In other words, it is the excess that is
harmful.
MENUS FOR BRIGHT'S DIS-EASE
SPRING MENU
_BRIGHT'S DIS-EASE_
BREAKFAST
Clabbered milk or two or three egg whites
Baked bananas
LUNCHEON
A Spanish onion, en casserole
Turnips or fresh peas in the pod
Two egg whites
DINNER
An onion, uncooked--small portion
Corn bread and a very small portion of dried
fish
Peas, asparagus, or turnips
A potato
SUMMER MENU
_BRIGHT'S DIS-EASE_
BREAKFAST
A melon or peaches, omitting cream
Two glasses of fresh milk
Bran meal gems
LUNCHEON
Peas or beans
Young onions
A small piece of corn bread
A glass of buttermilk
DINNER
Lettuce, with nuts
Corn or string beans
New potatoes or lima beans
Two egg whites, coddled, or cottage cheese
FALL MENU
_BRIGHT'S DIS-EASE_
On rising Concord (blue) grapes.
BREAKFAST
An omelet of two whites and one yolk, rolled in
cream and grated nuts; cook lightly
Corn-meal muffins
LUNCHEON
A sweet potato, with fresh butter
DINNER
A light vegetable soup
Celery or tender slaw
Carrots, parsnips, or turnips
A potato or fresh corn
WINTER MENU
_BRIGHT'S DIS-EASE_
BREAKFAST
A pint of clabbered milk--lukewarm
Whole wheat, boiled
Two tablespoonfuls of bran
LUNCHEON
A pint and a half of fresh milk
Corn bread--not sweetened
DINNER
Slaw, with nuts
Carrots, cauliflower, or winter squash
A potato or bran meal gems
MENUS FOR DIABETES
SPRING MENU
_DIABETES_
The diabetic patient should observe the usual rules for vigorous
exercise and deep breathing, and for copious water-drinking just after
rising and just before retiring.
The diet should consist as nearly as possible of foods in their natural
condition, such as extremely ripe fresh fruits and fresh vegetables,
and of the proteid group such as eggs, milk, cheese, gelatin, legumes,
and now and then a limited quantity of fish.
BREAKFAST
Cherries, berries, or a baked apple, without
sugar
Two or three extremely ripe bananas, with thin
cream
A spoonful or two of nuts, or nut butter
A glass of milk; clabbered milk preferred
LUNCHEON
A small portion of plain wheat, or oat groats
(grains), boiled until well done
One fresh vegetable--preferably onions, carrots,
or peas
DINNER
A liberal green salad, with nuts and oil
One or two fresh vegetables, such as peas,
asparagus, or okra
An egg or a bit of fish
A baked potato
Gelatin or junket
The bowels should be kept in normal condition at all times, either by
vigorous exercising or by the liberal use of wheat bran.
Avoid extreme acids, sweets, white bread, and heavy starches found in
cereal products.
SUMMER MENU
_DIABETES_
A glass of water and one or two very ripe peaches just after rising
and just before retiring. Devote thirty minutes, if possible, to deep
breathing and vigorous exercise.
BREAKFAST
Melon, peaches, or any sweet fresh fruit
Two eggs, whipped very thoroughly, or two
glasses of clabbered milk
Corn or a whole wheat muffin
LUNCHEON
Cauliflower, cabbage, or okra
Tender corn or string beans
Fish, chicken, egg, or clabbered milk
A baked potato
The fish, the chicken and the milk should be taken in limited
quantities; vegetables should predominate.
Mastication should be very thorough, and a glass or two of water should
be drunk at each meal.
DINNER
Vegetable soup
Salad, with nuts or oil
Corn or lima beans
A potato--sweet or white
FALL MENU
_DIABETES_
A glass or two of water and a bit of fruit just after rising, followed
by vigorous exercises and deep breathing.
BREAKFAST
Peaches, plums, or persimmons
Eggs, boiled two minutes
A bit of corn bread, bran meal gems, or a baked
potato
A cup of milk or chocolate
LUNCHEON
Two or three glasses of buttermilk
A whole wheat gem or a muffin, with nuts
DINNER
Two fresh vegetables, such as beans, beets,
Brussels sprouts, cauliflower, okra, eggplant, or
lima beans
Sliced tomatoes
A bit of green salad
Two exceedingly ripe bananas, baked--eaten
with nuts and cream
Half a cup of wheat bran
WINTER MENU
_DIABETES_
BREAKFAST
A cup of hot water
Wheat bran, cooked
Two eggs, whipped
One exceedingly ripe banana, eaten with nuts
and cream
Half a glass of cool milk
LUNCHEON
A cup of hot water
A baked potato
A large creamed onion
A cup of chocolate
DINNER
Onions, beans, carrots, or parsnips--any two
of these
One or two eggs, whipped
A portion of wheat bran, cooked, or the whole
wheat might be boiled until the grains burst open,
and served with butter and cream. This is the
best form in which cereal can be taken
MENUS FOR CONSUMPTION
_WEAK LUNGS--CONSUMPTION_
For many centuries consumption, or the various forms of tuberculosis
have preyed upon the human race, yet science has so far failed to give
us one reliable artificial remedy. We must perforce turn to Nature, the
only remedy now known being oxygen or common air.
The consumptive or tubercular patient should provide some way to live
out-of-doors, day and night, winter and summer, unless the weather is
extremely cold.
The next important factor in treating this dis-ease is food.
The diet should consist of the richest and the most readily digestible
foods, in the following groups, given in the order of their importance:
PROTEIDS CARBOHYDRATES FATS FRUIT-SUGARS
Eggs Honey Nuts Figs Oranges
Milk Maple-sugar Olive-oil Raisins Pears
Legumes Whole wheat Cream Grapes Plums
Rice Butter Persimmons Peaches
Potatoes Bananas Apples
Corn
FRESH VEGETABLES GREEN SALADS
Asparagus Beets Lettuce
Peas Carrots Romaine
Beans Parsnips Parsley
Green corn Squash Watercress
Tomatoes Celery
Turnips
Cabbage
The patient should drink an abundance of water, take vigorous exercise
and deep breathing, and eat liberally of grapes before breakfast, when
they are in season.
A spirometer should be secured, and an effort made to increase the
capacity of the lungs one cubic inch each day until their utmost
capacity has been reached.
The following menus are merely suggestive. They may be changed,
selecting the articles mentioned in the foregoing tables, when
available during the several seasons of the year:
GENERAL MENUS FOR WEAK LUNGS--CONSUMPTION
/First Day/:
BREAKFAST
A glass of clabbered milk, with a sprinkle of
sugar
Two eggs whipped very thoroughly (See
recipe, p. 678)
If constipated, take half a cup of coarse wheat bran, cooked. Serve as
a breakfast cereal with butter or cream.
LUNCHEON
Three eggs prepared as per recipe, p. 678; add
two glasses of milk; mix well; drink slowly
DINNER
Choice of two of the following vegetables:
Beets Cabbage or celery
Carrots Fresh corn or corn hominy
Lentils Navy or lima beans
Parsnips Turnips
A baked white potato, rice, or corn
One egg, prepared any way acceptable to the
taste--preferably whipped
Something green should be taken at this meal,
if possible, such as lettuce, spinach, kale, parsley,
or watercress
Home-made ice-cream, in summer, or a tablespoonful
of honey, in winter, may be eaten, if
something sweet is desired
Drink from one to two glasses of water at each of these meals, but take
no water into the mouth until mastication is perfect.
Just before retiring, drink a glass of water, and eat half a pound
of grapes, then devote from ten to fifteen minutes to deep breathing
exercises.
/Second Day/: Same as the first, slightly increasing or
decreasing the quantity of food according to hunger.
Take an additional egg the second day for the noon meal; another the
third day, then gradually decrease the quantity if the appetite rebels
against them. Do not overeat. Assimilation is the primary object to be
obtained.
/Fourth Day/: On rising, drink water and eat grapes, as
prescribed for the first day. Devote much time to moderate exercise and
deep breathing.
BREAKFAST
Two extremely ripe bananas, eaten with thin
cream and either nuts or nut butter; also two
or three figs or an equivalent quantity of raisins
A spoonful or two of whole wheat, thoroughly
cooked
LUNCHEON
A large boiled onion, and a baked white potato,
with butter and a dash of salt (If the onion cannot
be procured, take carrots or parsnips)
Drink two or three glasses of milk
If the bowels are not acting normally, drink a glass of water and take
a spoonful or two of wheat bran, after each meal.
DINNER
A liberal portion of baked white potatoes, eaten
with butter
Four or five egg whites and two yolks, prepared
as per recipe given for the first day
A small portion of any two fresh vegetables
(A little ice-cream may be taken at this meal, if
there is a craving for something sweet)
/Fifth Day/: Same as the fourth, omitting ice-cream.
/Sixth Day/: Same as the first, repeating these menus for about
sixteen or eighteen days.
SPRING MENU
_TUBERCULAR TENDENCY_
_CONSTIPATION--NERVOUSNESS--CATARRH_
/First Day/: Immediately on rising, drink a glass of cool water,
eat a few cherries or the juice of an orange, and devote five or ten
minutes to exercises Nos. 3 and 5, as shown in Vol. V, pp. 1344 and
1345.
BREAKFAST
(Half an hour later)
A cup of hot water
Very ripe berries, with sugar--no cream
One exceedingly ripe banana, with nuts or nut
butter
A small, baked white potato, eaten with butter
One egg, boiled two minutes
A small portion of wheat bran, cooked
LUNCHEON
One or two large Spanish onions, boiled
A small, baked white potato, eaten with butter
One or two whole eggs, whipped
DINNER
Choice of string beans, peas, or asparagus; if these cannot be
obtained, take choice of:
Beets Carrots
Cabbage Parsnips
Turnips
Spanish onions, boiled
A baked white potato
Three egg whites, whipped
One glass of water, taken during the meal
Just before retiring, take two tablespoonfuls of wheat bran, drink a
glass of water, and devote from five to ten minutes to exercises as
prescribed for the morning.
/Second Day/: Same as the first.
/Third Day/: Same as the second, slightly increasing the
quantity of food if necessary. Changes in the vegetables may be made,
confining, however, to the vegetables mentioned, as nearly as possible,
always taking fresh vegetables in preference to canned.
/Fourth Day/:
BREAKFAST
Fruit--choice
A small portion of plain boiled wheat, with
butter and cream
A cup of hot water
Two eggs, whipped or boiled two minutes
LUNCHEON
Three glasses of milk
Two eggs, whipped
Wheat bran, cooked
(Take milk and eggs very slowly)
DINNER
One green vegetable
A tablespoonful or two of "Protoid" nuts
Junket, gelatin, or eggs
Just before retiring, devote from five to ten minutes to exercises
prescribed for the first day.
If the bowels have not become normal, continue taking the wheat bran
just before retiring, and a spoonful or two just after rising.
/Fifth Day/: The same as the fourth.
/Sixth Day/: Same as the first, and so on, repeating the diet so
long as it appeals to the taste. If digestion will permit, the eggs and
the milk may be increased.
SUMMER MENU
_TUBERCULAR TENDENCY_
CONSTIPATION--NERVOUSNESS--CATARRH_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Cantaloup or peaches One banana
Three or four egg whites, Melon or peaches with thin
whipped--mix with two cream
glasses of fresh milk Three eggs, whipped with
A spoonful of nuts (choice) very little sugar and
fruit juice
LUNCHEON
Choice of lima beans or a A very small piece of fish
baked potato Boiled corn, beets, or a
A salad of lettuce and fresh baked potato
tomatoes, eaten with One fig, with cream cheese
lemon juice, sugar, and a
spoonful of mixed nuts
Two eggs, whipped
DINNER
Choice of squash, boiled An ear of corn
onions, or corn One and one-half glasses
A salad of anything green of buttermilk with egg
One glass of buttermilk, whites
mixed with two whipped Two or three very ripe
egg whites peaches with cream and
One or two tablespoonfuls sugar
of nuts (choice) Home-made ice-cream
I would advise two or three very ripe peaches just before retiring at
night, and just after rising in the morning.
SUPPLEMENTARY DINNER
(To be taken if there is a craving for flesh or salty food)
One ear of corn (boiled)
Fish, lobster, or white meat of chicken
A small baked potato
A salad of lettuce or endive
FALL MENU
_TUBERCULAR TENDENCY_
_CONSTIPATION--NERVOUSNESS--CATARRH_
On rising, devote from three to five minutes to deep breathing
exercises before an open window, preferably movements 3 and 5, as
shown in Vol. V, pp. 1344 and 1345. Eat a bunch of grapes, thoroughly
masticating the skins, swallowing seeds and pulp whole. Drink two
glasses of water. If the weather is cold, the water should be heated.
BREAKFAST
Half a cup of wheat bran, cooked, eaten with
cream
A small bunch of grapes
Two eggs, whipped about six or seven minutes;
add a teaspoonful of sugar and a tablespoonful of
olive-oil, while whipping
One extremely ripe banana; serve with cream
and either nut butter or nuts (The banana
should be baked, if not very ripe)
LUNCHEON
One fresh vegetable--carrots, parsnips, or
turnips
A boiled onion
A baked potato
One egg, cooked two minutes, eaten with the
potato skins
Fresh butter
A cup of hot water at the close of the meal
DINNER
Half a cup of wheat bran, cooked
Two or three eggs, prepared as for breakfast
One extremely ripe banana and a few soaked
prunes
(A very small, baked white potato may be taken
if something salty is desired)
A bunch of grapes
Just before retiring, eat a small bunch of grapes and drink a cup of
hot water. Devote from three to five minutes to exercises which have
already been prescribed for the morning.
These meals may be varied by changing the vegetables, and now and
then substituting for the eggs a portion of fresh fish or a glass of
buttermilk.
If the quantity of food prescribed does not seem sufficient, it might
be slightly increased; however, do not increase it beyond the limits
of normal hunger. The best combinations of food, when taken in excess
of the bodily needs, undergo a form of decomposition, and become a
prolific source of dis-ease.
WINTER MENU
_TUBERCULAR TENDENCY
CONSTIPATION--NERVOUSNESS--CATARRH_
BREAKFAST
Two very ripe, red bananas, baked
Nuts, cream, raisins
Two whipped eggs; sugar; flavor to taste
A spoonful of wheat bran
LUNCHEON
Three fresh eggs, whipped about six minutes,
with sugar; pineapple juice added after whipping
A small portion of wheat bran, cooked
DINNER
Celery
A tablespoonful of olive-oil
One fresh vegetable
A potato
Whole wheat bread (very little)
Buttermilk or gelatin
The above menus have been selected and combined so as to counteract
constipation, catarrh, nervousness, biliousness, etc. There is no
specific remedy in foods for consumption. Foods will aid in curing
this dis-ease only through the natural process of building up healthy
tissue, and increasing the power of the body to resist all dis-eases.
SPRING MENU
_WEAK LUNGS_
_TENDENCY TOWARD INTESTINAL CONGESTION_
Immediately on rising drink a glass or two of water and take a very
little of some juicy fruit. Also take a brisk walk in the open air
before breakfast.
BREAKFAST
The strained juice of one sweet orange, or a
few very ripe berries, without cream
Two or three coddled eggs
A small whole wheat cracker
One baked banana
A spoonful of wheat bran
LUNCHEON
A whole wheat muffin with butter, and a
dessert-spoonful of honey
A glass or two of milk
Wheat bran
DINNER
Bean soup or pea soup
Peas, asparagus, spinach, or any fresh vegetable
Corn bread or a very small portion of whole
wheat
One coddled egg
A small portion of wheat bran, slightly cooked
From one to two glasses of water should be drunk at each of the above
meals.
If there is a marked tubercular tendency, from six to nine eggs may be
taken daily for about three days in each week, taking with the eggs
a small quantity of acid fruits at each meal--either orange juice,
berries, or a spoonful of strained pineapple juice. The acids should be
diluted (half water), and taken without sugar.
SUMMER MENU
_WEAK LUNGS_
_TENDENCY TOWARD INTESTINAL CONGESTION_
Take a brisk walk and deep breathing exercises before breakfast.
BREAKFAST
A cantaloup or a pear
Wheat bran, cooked
A liberal portion of baked sweet potatoes
One whole egg, either coddled or whipped
A pint of sour milk or a cup or two of chocolate
LUNCHEON
A liberal portion of tender corn, steamed in the
husk
A lettuce and tomato salad
Nuts
DINNER
String beans, corn, or carrots
A baked potato
A very small portion of tender fish, an egg, or
clabbered milk
Melon or peaches
If the patient is performing labor that would require more food than
herein prescribed, the quantity may be increased.
FALL MENU
_WEAK LUNGS_
_TENDENCY TOWARD INTESTINAL CONGESTION_
The following menus are laid out with the view of giving the greatest
amount of tissue-building food which require the least effort in
digestion.
There is nothing more valuable in the treatment of lung trouble than
extreme deep breathing. After pure blood is made, the way to keep it
pure is to keep it charged with oxygen, and the only way to do this is
to breathe an abundance of fresh air into the lungs.
BREAKFAST
A bunch of grapes
Three or four eggs, whipped five or six minutes,
into which whip a teaspoonful of sugar, and a
teaspoonful of Cognac brandy or lemon juice, to
each egg
/Note/: The brandy is germicidal and aids in the digestion of
the egg yolks.
LUNCHEON
From three to four eggs, prepared as for
breakfast, slightly increasing the quantity of
sugar and brandy. Put in a heaping teaspoonful
of sugar and a dessert-spoonful of brandy, and add
a full glass of milk to each egg
DINNER
Any one or two fresh vegetables, including
something green, as spinach or lettuce
The fresh vegetables may consist of:
A baked potato Squash
Onions Turnips
Parsnips
The patient may have a few grapes between meals and a few an hour after
dinner. He should swallow the seeds and pulp whole, and masticate and
swallow the skins. He should eat plenty of fresh eggs, fresh milk, and
ripe, sweet grapes. The milk and the eggs are good tissue-building
foods, while sugar is a carbohydrate and makes a good winter food. The
grapes are full of grape-sugar, which is an excellent nutrient, and
also an aid to the digestion of other foods.
/Note/: These menus were given to a consumptive patient, and
in a period of six weeks he had made a very substantial gain in both
weight and strength.
WINTER MENU
_WEAK LUNGS_
_TENDENCY TOWARD INTESTINAL CONGESTION_
Take a bit of fruit, a glass of water, and a brisk walk immediately
after rising.
BREAKFAST
One or two exceedingly ripe bananas, baked,
eaten with cream
A service of corn hominy
One coddled egg, if desired
A cup of chocolate, or hot water, if preferred
LUNCHEON
Vegetable soup
One fresh vegetable; preferably boiled onion
or carrots
One or two glasses of fresh buttermilk
Wheat bran
DINNER
Celery, slaw, or any green salad
Steamed rice or plain boiled wheat
A whipped or coddled egg, or buttermilk
Nuts and raisins
A small portion of wheat bran should be taken at breakfast and just
before retiring. Bran contains valuable mineral salts, and in winter
can replace the chemistry of green salads.
From one to two glasses of cool water should be drunk at each of these
meals.
MENUS FOR DIS-EASES OF THE SKIN
SPRING MENU
_ECZEMA_
Whether or not eczema is a dis-ease caused by bacteria, it is obvious
that the weapon with which to combat this disorder is pure blood with
an abundance of the white corpuscles. These phagocytes of the blood may
be properly called the police of the body.
The patient should observe the following general rules:
Drink an abundance of pure water both at meals and between meals. Omit
cane-sugar and all acids.
Dress as lightly as possible, and do not wear woolen garments next to
the skin.
Take sufficient vigorous exercise each day to cause perspiration. If
this cannot be done, the Turkish bath should be resorted to once a week.
Spend as much time in the open air as possible.
The meals should be substantially as follows:
BREAKFAST
A few spoonfuls of wheat bran, cooked, and
eaten with cream
Two or three bran meal gems
Two or three egg whites, whipped very thoroughly,
to which add a spoonful of cream
One ripe banana
LUNCHEON
A green salad, with nuts--liberal portion
A fresh vegetable; preferably boiled onions
or carrots
A baked potato
DINNER
A salad of any green succulent plant
Young onions
Peas or asparagus
A baked potato or baked beans
SUMMER MENU
_ECZEMA_
BREAKFAST
Raspberries, blackberries, grapes, or cantaloup
A potato--sweet or white
A cup of cocoa or sassafras tea (See recipe,
p. 681)
LUNCHEON
Beets, asparagus, cabbage, cauliflower, Brussels
sprouts, or okra
A potato--prepared choice
DINNER
Two fresh vegetables; choice of:
Asparagus Corn
Beans Eggplant
Beets Onions
Carrots
A very ripe peach or a cantaloup
Just before retiring, eat a few very ripe peaches, and take a
tablespoonful of wheat bran.
FALL MENU
_ECZEMA_
Either of the following menus may be chosen for a period of ten or
twenty days. They are designed especially for the removal of all
forms of autointoxication or self-poisoning which sometimes manifest
themselves by skin eruptions. While autointoxication may not be the
primary cause of eczema, it augments all zymotic conditions. The chief
purpose of these menus is to give to the body an opportunity to throw
off the dis-ease by removing all obstacles. I would therefore advise
that the use of tobacco, tea, coffee, and all alcoholic stimulants be
omitted.
MENU I MENU II
BREAKFAST
Two egg whites, whipped Three extremely ripe bananas
very thoroughly, adding baked in a casserole
a little heavy cream and dish; serve with thin
a spoonful of sugar cream
Take this as a sauce
over two exceedingly
ripe bananas,
with nuts or nut
butter
A bunch of California
grapes (Malagas)
A cup of hot water at the
beginning of the meal,
and a glass of cool water
at the close
LUNCHEON
Spinach or a green salad Squash or turnips
String beans or corn A salad (green)
A potato Baked beans
DINNER
A green salad or cooked A small portion of fish,
spinach white meat of chicken, or
Boiled onions, carrots, or an egg--egg preferred
turnips A boiled onion and a baked
A baked potato with fresh potato
butter A bit of green salad
From one to two glasses of water should be drunk at each of these
meals, preferably a cup of hot water at the beginning, and a glass of
cool water at the close. I would especially advise vigorous exercises
night and morning, and deep breathing before an open window.
WINTER MENU
_ECZEMA_
/First Day/: On rising, drink two or three glasses of water, eat
a few grapes, and devote from three to five minutes to any one of the
exercises shown in Vol. V, pp. 1343 to 1346, inclusive.
BREAKFAST
Baked white potatoes or bran meal gems
A glass of rich milk
LUNCHEON
Baked beans
Bermuda onions
A potato or corn bread
DINNER
Any two of the following:
Beans Pumpkin
Beets Squash
Carrots Turnips
Parsnips
A green salad--either lettuce and tomatoes, or
celery; very small portion
A baked white potato--eat skins and all
(A cup of very thin cocoa may be taken, if something
hot is desired; however, pure water would
be preferable)
Just before retiring, devote from three to four minutes to the
above-prescribed exercises. The lungs should be inflated to their
extreme capacity. Do not carry any of these exercises, however, to a
point beyond ordinary fatigue. Divide the exercise period, both night
and morning, into three or four two-minute heats.
Exercise and deep breathing are second in importance to diet, and
should be taken daily, night and morning.
Drink from one to two glasses of water at each meal, but do not take
water into the mouth until mastication is perfect.
/Second Day/: The same as the first, slightly increasing the
quantity of food until normal hunger is satisfied.
/Third Day/: Practically the same as the first, varying the
luncheon according to hunger. The luncheon may consist of any one or
two fresh vegetables, such as carrots, turnips, beets, baked white or
sweet potatoes.
/Fourth Day/:
BREAKFAST
A cup of hot water
A sweet potato or two bran meal gems
Two or three tablespoonfuls of wheat bran,
with thin cream
LUNCHEON
Boiled onions
A baked potato
Choice of fish or an egg
Eat a pound of grapes ten minutes after this meal. The skins may
be eliminated, but swallow the seeds and pulp. If grapes cannot be
obtained, the juice of a sweet orange may be taken.
DINNER
String beans or spinach, with egg, and a liberal
piece of Bermuda or Spanish onion, uncooked
(The onions and the beans should be made exceedingly
hot with red pepper)
A baked sweet or a white potato
A small piece of corn bread, with one-half glass
of buttermilk
From one to two glasses of water should be drunk at each of these meals.
Just before retiring, devote from three to five minutes to the
exercises prescribed for the first day.
/Fifth Day/: The same as the fourth, slightly increasing the
quantity of food if there is a return of normal hunger; if not,
continue to follow the diet as herein given, until natural hunger is
felt.
/Sixth Day/: The same as the first, repeating the diet from
eighteen to twenty days.
SPRING MENU
_WEAK DIGESTION--NERVOUSNESS_
_SLIGHT ECZEMA_
The following menus for spring, summer and fall are laid out on the
two-meal-a-day plan. In addition to the purposes named in the heading,
they are designed to promote vitality and endurance, thus enabling one
to meet the requirements of hot weather.
In order to aid the body in appropriating all the nourishment these
menus contain, one should take, each day, at least one hour's vigorous
exercise and deep breathing.
MENU I MENU II
BREAKFAST
One or two very ripe Peaches or cherries
bananas baked in a casserole One whole egg
dish; eat with Steamed wheat--well
Tunis dates and thin cooked; serve with thin
cream cream
One whole egg, whipped A very ripe banana with
Half a glass of milk Tunis dates, cream, and
nuts
DINNER
Two vegetables--choice of A salad
peas, beans, asparagus, Peas in the pod (see recipe,
onions, or beets page 679)
A baked potato A white potato, baked
A very small portion of A small portion of ice-cream
either fish or white meat (optional)
of chicken
One or two glasses of water should be drunk at each of the dinner meals.
If constipated, two or three tablespoonfuls of wheat bran should be
taken about twice a week with both the morning and the evening meal.
This could be cooked five minutes, and may be made very palatable if
eaten with a spoonful of cream.
SUMMER MENU
_WEAK DIGESTION--NERVOUSNESS_
_SLIGHT ECZEMA_
MENU I MENU II
BREAKFAST
(About 9:30)
Very ripe peaches--no sugar A cup of hot water
A cup of hot water One whipped egg
Whole wheat, cooked very A portion of gelatin, with
thoroughly cream
A medium-sized baked potato,
with butter
DINNER
(About 5:30)
Fresh peas, and either beans Two of the following
or asparagus vegetables--peas,
Baked potatoes or tender beans, asparagus,
boiled onions, corn spinach, or carrots
One whole egg or an A baked potato
omelet--Spanish style Half a glass of buttermilk,
One glass of water with one egg white
whipped into it
One glass of water
Just before retiring, drink a cup of hot water, and take two
tablespoonfuls of bran.
FALL MENU
_WEAK DIGESTION--NERVOUSNESS_
_SLIGHT ECZEMA_
MENU I MENU II
BREAKFAST
A very ripe banana with Fruit--choice
soaked prunes Two tablespoonfuls of
One dessert-spoonful of nuts--choice
nuts--choice Two very ripe baked bananas,
One or two spoonfuls of with cream and
steamed whole wheat nut butter
Two eggs--prepared choice One egg
A glass of water One or two glasses of milk
Wheat bran
DINNER
Two or three fresh vegetables Choice of two fresh vegetables
Tender corn A baked sweet or a white
A baked sweet or a white potato
potato A salad--lettuce or celery
Junket or gelatin A small portion of ice-cream
All sweets may be omitted if they do not appeal especially to the
taste, and other foods proportionately increased.
If there is a tendency toward sour stomach or intestinal gas, all fruit
except bananas should be omitted.
WINTER MENU
_WEAK DIGESTION--NERVOUSNESS_
_SLIGHT ECZEMA_
BREAKFAST
(Very light)
California grapes, or the strained juice of a
sweet orange
A baked sweet potato, with butter
A cup of hot water into which put a spoonful of
sugar and two tablespoonfuls of cream
LUNCHEON
Choice of the following:
_a_ Three whipped eggs. Add a tablespoonful
each of sugar and lemon juice
_b_ A bowl of clabbered milk, with a sprinkle
of sugar
A cup of hot water, with sugar and cream
DINNER
Boiled onions, and either cabbage or carrots
One egg, or an omelet
A baked potato
A cup of hot water or cocoa
If small portions of the above foods are eaten, two egg whites and one
yolk may be taken at the close of the evening meal. (See recipe, Vol.
III, p. 678). This makes an excellent dessert, delegating to the body
much warmth, and aiding in the general digestion of other foods.
MENUS FOR APPENDICITIS
SPRING MENU
_APPENDICITIS_
BREAKFAST
A cup of hot water
Two tablespoonfuls of wheat bran, cooked
thirty minutes; serve with thin cream
A portion of prunes, soaked in clear hot water
until soft
A small, baked potato
LUNCHEON
Peas in the pod
A cup of hot water
DINNER
Peas or asparagus
Carrots or turnips
A potato
A spoonful of bran
SUMMER MENU
_APPENDICITIS_
Just after rising take a tablespoonful of olive-oil and a cup of hot
water.
BREAKFAST
A cantaloup
A tablespoonful of wheat bran, well cooked
An egg
A new potato, baked
A glass of water
LUNCHEON
Lettuce or spinach
Boiled onions and carrots
Wheat bran
DINNER
A salad of lettuce, with nuts
Spinach, string beans, or new peas
A potato
Two tablespoonfuls of bran
FALL MENU
_APPENDICITIS_
On rising one-half pound of Concord grapes.
BREAKFAST
A small portion of whole wheat, well cooked;
serve with thin cream
Two egg whites, lightly poached
A tablespoonful of wheat bran
LUNCHEON
Celery hearts
A baked potato
Wheat bran, with cream
DINNER
Bran meal gems
Parsnips, en casserole
Onions, en casserole
A potato
A cup of hot water and a tablespoonful of olive-oil may be taken before
each of these meals.
WINTER MENU
_APPENDICITIS_
BREAKFAST
A cup of hot water
Soaked prunes
Bran meal gems, with nuts
A baked banana
LUNCHEON
Winter squash or stewed pumpkin
A tablespoonful of bran
DINNER
A Spanish onion, en casserole
Carrots or parsnips
Bran meal gems or a potato
(An hour after this meal, drink half a glass of
prune juice)
In cases of appendicitis the following articles should be omitted: Tea,
coffee, tobacco, all stimulants and intoxicants, white bread, rice,
oatmeal, cornbread, sweets and confections of every kind.
MENUS FOR THE PREGNANT WOMAN AND FOR THE NURSING MOTHER
IMPORTANCE OF FOOD DURING PREGNANCY
There is nothing so important, or that wields so much influence over
the comfort, the health, and the life of the pregnant woman as her
food, and there is nothing, perhaps, to which she gives so little
attention.
The diet of the prospective mother, of course, governs her digestion
and assimilation of food, and elimination of waste matter from the
body. These things control her health almost completely, and inasmuch
as all mental conditions are principally governed by health, the
intellectual faculties of the child are shaped largely by the condition
of the mother's digestion. It is obvious, therefore, that the health of
the mother and the entire future of the child depend more upon her diet
during pregnancy than upon any other one thing.
During pregnancy the prospective mother should avoid all such articles
of food as she would withhold from her baby after birth. This would
eliminate from her diet meat, condiments, sweets, especially pastries
and rich desserts; tea, coffee, and all stimulating and intoxicating
beverages.
The pregnant woman should balance her diet carefully as to the
proportion of proteids, carbohydrates, fats, and mineral salts.
As leading foods containing these nutrients, I would recommend the
following:
VEGETABLES
RICH IN
MINERAL
PROTEIDS CARBOHYDRATES FATS SALTS
Milk Potatoes Nuts Lettuce
Eggs Wheat (whole) Butter Celery
Pine nuts Corn Cream Carrots
Peanuts Rice Olive-oil Parsnips
Cheese Oats Cream cheese Onions
Fish Dried beans Beets
Fowl Dried peas Fresh beans
Dried beans Chestnuts Fresh peas
Dried peas Honey Okra
Cream cheese Sugar Eggplant
Sirups Turnips
Cauliflower
Some articles are listed under two headings. This is because they are
rich in both classes of nutrition.
The amount of grain products eaten by the prospective mother should
be somewhat limited, ranging between four and eight ounces a day,
governed by work or activity. Cereals, especially corn, rice, and oats,
are rich in phosphate of lime, which is the bone-making or structural
food. While enough of this should be eaten to give the child sufficient
bone-building material, too much makes birth difficult, and sometimes
fatal.
The following menus contain suggestions as to the selections,
combinations, and proportions of food that would compose a healthy bill
of fare for both mother and child for the several seasons of the year:
SPRING MENU
_FOR THE PREGNANT WOMAN_
BREAKFAST
Two eggs, cooked two minutes
One whole-wheat muffin
A glass or two of rich milk
LUNCHEON
Peas, asparagus, or turnips
Potatoes--two medium-sized
One pint of clabbered milk
DINNER
Vegetable soup
Any two fresh vegetables named in the list above
A potato
Milk or a very small portion of fish
If constipated, take wheat bran at both the morning and the evening
meal.
SUMMER MENU
_FOR THE PREGNANT WOMAN_
BREAKFAST
Cantaloup
Three or four egg whites and one yolk
Whole wheat, boiled; serve with butter or
cream
A glass or two of milk
LUNCHEON
String beans, peas, or asparagus
Tender corn or a potato
Milk
DINNER
Vegetable soup
Two green vegetables; selection from list given
above
Corn, lima beans, or a potato
Milk or tender fish
A small portion of ice-cream (optional)
FALL MENU
_FOR THE PREGNANT WOMAN_
BREAKFAST
Cantaloup or pears
Rice, with cream
Milk
Two tablespoonfuls of wheat bran
LUNCHEON
Celery
Turnips or cauliflower
Fish or fowl
A potato
DINNER
A light vegetable soup
Lettuce, or celery, with nuts
Two fresh vegetables
A baked potato
Cheese, raisins, and nuts
WINTER MENU
_FOR THE PREGNANT WOMAN_
BREAKFAST
Two or three baked bananas, with cream
(See recipe, p. 677)
Two eggs or two glasses of milk
Oatmeal--a small portion
LUNCHEON
A sweet potato
Two or three glasses of milk
DINNER
Cream of rice soup
Two fresh vegetables
A potato or bran meal gems
Milk or cheese
Nuts and raisins
THE NURSING MOTHER
SUGGESTIONS FOR THE DIET
The nursing mother should omit all acid fruits, pickles, and condiments
containing vinegar. She should eat sparingly of sweets, especially of
the pastry and soda-fountain variety. She should omit such vegetables
as radishes, cucumbers, cabbage, and sourcrout.
Fresh corn and dried beans often produce serious intestinal trouble in
the young child. Eggs should never be eaten when there is the slightest
fever.
The diet of the nursing mother should be confined chiefly to the more
readily digestible foods such as are named in the menus which follow.
SUGGESTIONS FOR NURSING
The mother should remember that her baby should never be nursed when
she is tired, fatigued, overheated, angry, frightened, excited, or
laboring under any mental disturbance. Both her mental and her physical
condition are instantly conveyed to the child, through her milk, often
in exaggerated form. Children are sometimes thrown into convulsions by
nursing the breast of an excited mother.
SUGGESTIONS FOR RELIEVING INTESTINAL CONGESTION
If either mother or child has a tendency toward intestinal congestion
(constipation), the mother should take wheat bran, thoroughly cooked,
with both the morning and the evening meal; or, a few drops of prune
juice, given to the child, will often relieve this condition, while
affording an excellent source of nourishment.
SPRING MENU
_FOR THE NURSING MOTHER_
BREAKFAST
Plain boiled wheat, with cream
Fresh milk
A baked potato or a baked banana
LUNCHEON
Fresh milk or eggs; milk preferred
Corn bread or bran meal gems
Onions, en casserole
DINNER
Cream of corn soup
Spinach or turnip greens
A potato, peas, or asparagus
Plain gelatin, with cream
SUMMER MENU
_FOR THE NURSING MOTHER_
BREAKFAST
Cantaloup or a very ripe, sweet peach
One egg
Flaked wheat, very thoroughly cooked
A glass or two of milk
LUNCHEON
Vegetable soup
Corn bread or bran gems
Carrots, parsnips, or squash
Fresh milk
A potato
DINNER
Fresh peas, beans, squash, asparagus, or beets
A baked potato
Milk
A whole wheat gem
FALL MENU
_FOR THE NURSING MOTHER_
BREAKFAST
Cantaloup or a very ripe banana, with cream
and figs
Boiled rice or whole wheat
Milk
LUNCHEON
Soup--cream of corn, peas, or rice
Broiled fish
A baked potato
DINNER
Celery, or lettuce, with nuts
Fresh beans, turnips, carrots, or squash
Corn bread or a baked potato
Milk or cocoa
WINTER MENU
_FOR THE NURSING MOTHER_
BREAKFAST
A dish of cereal, well cooked--simmered over
night
Eggs or milk
Whole wheat gems or a corn muffin
LUNCHEON
Vegetable or cream soup
Winter squash or carrots
A sweet or a white potato
Milk
DINNER
Parsnips, turnips, or squash
A potato
Bran gems
Milk
(Egg custard, if something sweet is desired)
MISCELLANEOUS MENUS
SPRING MENU
_WEAK DIGESTION (ALMOST INVALID)_
On rising, drink a cup of hot water. Take deep breathing before an open
window, and such exercises as the patient is able to perform.
LATE BREAKFAST
Choice of the following:
_a_ Baked bananas--very ripe
_b_ Baked omelet, served very rare (For
recipe, see p. 678)
A cup of hot water
LUNCHEON
A cup of vegetable juice from peas or asparagus
(See recipe, p. 680)
DINNER
Vegetable juice
Peas or asparagus
A baked potato
As digestion becomes stronger, the quantity of food may be increased,
and a puree of carrots, turnips, parsnips, or squash added in limited
quantities.
RECIPE FOR VEGETABLE JUICE
Grind vegetables fine, cover with water, cook ten to fifteen minutes,
drain off the juice or water and serve.
SUMMER MENU
_WEAK DIGESTION (ALMOST INVALID)_
On rising, drink two cups of water and eat one very ripe peach. Take
deep breathing and such exercises as will not cause too much fatigue.
LATE BREAKFAST
A cup of hot water
Very ripe cantaloup, masticated exceedingly
fine
Three or four egg whites, whipped thoroughly;
add a dessert-spoonful of sugar while whipping
A baked white potato
LUNCHEON
Vegetable juice (See recipe, p. 1047)
DINNER
Cantaloup or watermelon, discarding the pulp
Summer squash, or purée of tender peas or beans
A cup of vegetable juice
One or two egg whites
FALL MENU
_WEAK DIGESTION (ALMOST INVALID)_
Immediately on rising, drink a cup of hot water. Take exercise and deep
breathing, if possible.
BREAKFAST
A cup of hot water
Two egg whites, whipped, and mixed with a cup
of lukewarm milk
One or two small, baked potatoes, eaten with
fresh butter
LUNCHEON
A cup of hot water
A large boiled onion
A baked potato
One vegetable, such as carrots or parsnips, put
through a colander
DINNER
A cup of hot water
A baked potato
A boiled onion or any other fresh vegetable
Vegetable juice or purée (See recipe, p. 680)
This menu is for the purpose of building tissue. It contains enough
carbohydrate matter to give a reasonable amount of fat and bodily
warmth, provided it can be assimilated. Eggs are an excellent proteid
food, when taken uncooked, whipped with a very little sugar. The number
may be increased as digestion improves.
WINTER MENU
_WEAK DIGESTION (ALMOST INVALID)_
On rising, drink a cup of hot water, and devote a few minutes to deep
breathing and such exercises as can be taken.
LATE BREAKFAST
A cup of hot water
Choice of the following:
_a_ An extremely ripe banana, peeled, and
baked in a very hot oven
_b_ A baked potato, with butter
LUNCHEON
A baked omelet (See recipe, p. 678)
DINNER
Soup--cream of pea or celery; very small
portion
A whipped egg or shad roe
A small baked potato
If the bowels should become slightly constipated, a spoonful of wheat
bran, thoroughly cooked, and served as an ordinary cereal, should be
taken with both the morning and the evening meal.
The quantity of food should be governed by the condition of the patient
as to strength, and as to powers of digestion and assimilation.
SPRING MENU
_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_
On rising, drink two glasses of water, eat a little of some juicy
fruit, and devote as much time as possible to vigorous deep breathing
exercises before dressing. In taking these movements, inflate the lungs
to their fullest capacity, and hold the breath for half a minute while
executing one or two movements. In this way the cell capacity of the
lungs can, in many instances, be doubled. Large lung capacity is of
primary importance in cases of nervousness.
Choice of the following menus:
MENU I MENU II
BREAKFAST
Half a cup of boiled wheat, Cherries or berries with
with cream and nuts sugar and cream
Two "dead ripe" bananas, One whole egg, eaten with
baked, eaten with thin a new potato
cream and three or four A small portion of wheat
Tunis dates (The dates flakes, eaten with cream
may be omitted, if desired) or butter
A cup of sassafras tea, or One very ripe banana, with
cocoa three or four dates, or an
equivalent quantity of
raisins
A cup of sassafras tea, or
cocoa
LUNCHEON
One vegetable--choice of (To be taken in the office)
boiled onions, carrots, or Two extremely ripe bananas,
spinach with nuts or raisins
A baked potato Cream cheese with dates
One glass of buttermilk
DINNER
A salad, if desired A green salad
Two of the following vegetables: Two of the following vegetables:
Asparagus Beans Beans Peas
Boiled onions Peas Beets Spinach
Baked new white potatoes Boiled onions
One or two gems made from An egg, junket, or a very
corn-meal or wheat bran small portion of fish
Half a glass of buttermilk A baked white potato--eat
skins and all
About two glasses of water should be drunk at each of these meals--half
a glass at the beginning, a glass during the progress of the meal, and
half a glass at the close.
These meals are rather liberal, and if there should be the slightest
fullness experienced after eating, the quantity should be reduced. The
breakfasts are light, and one might add slightly to them if they do not
satisfy normal hunger.
Mastication should be perfect. Eating should be very deliberate. Avoid
heavy reading or earnest conversation while eating; these disturb the
flow of saliva and prevent thorough mastication.
A cup of wheat bran, well cooked, should be taken with the morning and
the evening meal about twice or three times a week.
A glass of water and the juice of a sweet orange may be taken just
before retiring, and exercises as prescribed.
SUMMER MENU
_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_
BREAKFAST
A melon or peaches
Two or three tablespoonfuls of nuts
One very ripe banana--red variety
A baked sweet potato
One egg, either cooked two minutes, or whipped
with a little sugar and lemon juice
LUNCHEON
One fresh vegetable--beans, beets, or corn
A baked sweet or a white potato
A glass of milk; buttermilk preferred
A melon or very ripe peaches
DINNER
A small green salad, with oil
Lima beans, okra, or corn
A baked potato
Figs, with cream and nuts
SUPPLEMENTARY DINNER
If there is a desire for something salty or more pungent in taste and
flavor, the following menu may be used:
Fish or chicken
A potato
A fruit salad
Ice-cream--home-made
If the two-meal-a-day plan is desired, luncheon may be omitted
entirely, and the proportions composing the morning meal slightly
increased.
FALL MENU
_BUILDING UP THE NERVOUS SYSTEM_
_INCREASING VITALITY_
Choice of the following menus:
MENU I MENU II
BREAKFAST
A cantaloup or peaches One or two red bananas,
A small portion of boiled eaten with soaked prunes
whole wheat, with cream and cream
Two tablespoonfuls of nuts A liberal portion of
with cream and figs gelatin--very little sugar
One egg, either whipped
or cooked two minutes
LUNCHEON
An ear or two of tender corn One fresh vegetable--choice
A baked sweet potato One egg, cooked two minutes
Nuts and raisins, with cream A baked potato or baked
beans
DINNER
Endive or celery Fish or lobster--a very
Lima beans and corn small portion
Whole wheat bread with A baked potato
butter A fruit salad
A cantaloup Corn bread
Two egg whites, whipped
with a particle of sugar
and eaten with gelatin
WINTER MENU
_BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_
BREAKFAST
A very little sweet juicy fruit--winter pears
or grapes
One egg, prepared choice
One or two exceedingly ripe bananas, baked,
eaten with cream, dates, figs, or raisins
A cup or two of cocoa
LUNCHEON
Any one or two fresh vegetables, such as:
Beans Peas
Carrots Squash
Onions Turnips
A slice of coarse bread, or preferably a baked
sweet or white potato
DINNER
One or two fresh vegetables
Choice of eggs or fish; eggs preferred
A green salad
A few nuts
One extremely ripe banana, with cream
Gelatin, with cream
SPRING MENU
_FOR AGED PERSON BUILDING UP GENERAL HEALTH_
/First Day/:
BREAKFAST
A full glass of cool water
A cup of junket, unsweetened
One whole egg, lightly poached
A very small, baked white potato
A cup of hot water
LUNCHEON
A large, boiled Spanish onion
A very rare omelet or a potato
A cup of hot water
DINNER
Green peas, served in the pod
A boiled onion
Steamed rice
Two egg whites, whipped, served with a glass of
fresh milk
Just before retiring, drink half a glass of water, and devote from
three to five minutes to some of the exercises shown in Vol. V, pp.
1343 to 1346. Give special attention to deep breathing.
/Second Day/: Same as the first, slightly increasing the
quantity of food, if the quantity named does not seem sufficient.
/Third Day/:
BREAKFAST
Oatmeal simmered over night
Two extremely ripe bananas, baked, eaten with
thin cream
Raisins, nut butter, and cream
LUNCHEON
A small portion of asparagus or green peas, with
a baked white potato
A cup of junket
DINNER
Asparagus, green peas, or beans
Fish, lobster, white meat of chicken, or whipped
eggs
A potato
From one and one-half to two glasses of cool water should be drunk at
each of the above meals, or, if preferred, a cup or two of hot water.
Just before retiring, take vigorous deep breathing exercises.
/Fourth Day/: Same as the third, varying the menus by changing
vegetables or fruits.
/Fifth Day/: Same as the first, repeating these menus so long as
they appeal to the taste and satisfy normal hunger.
SUMMER MENU
_FOR AGED PERSON BUILDING UP GENERAL HEALTH_
BREAKFAST
Peaches or cantaloup
Corn hominy, with cream
Two glasses of milk
LUNCHEON
Spinach or lettuce
Lima beans or boiled corn
A potato--sweet or white
DINNER
One fresh vegetable--choice
Buttermilk or fish
A potato
Sliced peaches or a melon
Where milk is not prescribed, I would advise drinking from one to two
glasses of water at each meal.
Masticate every atom of food to extreme fineness.
FALL MENU
_FOR AGED PERSON BUILDING UP GENERAL HEALTH_
BREAKFAST
A baked apple or soaked prunes
One extremely ripe banana
Plain wheat, boiled until the grains burst open
A pint of rich milk
Half a cup of wheat bran, cooked
LUNCHEON
A baked potato or baked beans
Cooked spinach or a morsel of anything green
in the way of a salad
One fresh vegetable--carrots, string beans,
parsnips, squash, or onions. String beans, with a
Spanish onion, preferred
DINNER
Vegetable soup
A potato
Carrots, parsnips, or beans
Junket or gelatin
The following are emergency meals which may be taken once or twice a
week:
EMERGENCY BREAKFAST
Whole wheat gems
A pint of milk
A cup of cocoa
(Inasmuch as milk, in small quantities, may be
constipating, some bran should be taken at this
meal)
EMERGENCY DINNER
Choice of the following:
_a_ Tender fish, with baked or mashed
potatoes (If something sweet is desired
a very simple dessert, such as plain ice-cream,
may be eaten)
_b_ Chicken or turkey
Mashed or baked potatoes
A cup of chocolate
WINTER MENU
_FOR AGED PERSON BUILDING UP GENERAL HEALTH_
BREAKFAST
A cup of hot water
A few Malaga grapes or the juice of a very sweet
orange
Two medium-sized, baked sweet potatoes,
eaten with butter
A glass of clabbered milk, or a cup of junket,
with very little sugar
A small portion of wheat bran
LUNCHEON
A small quantity of something green--endive,
lettuce, or celery, eaten with nuts, oil, and a very
little salt
Boiled onions, carrots, or parsnips
A baked potato
A liberal portion of gelatin
A cup of hot water
DINNER
Spinach, or a salad with oil
Turnips, beets, carrots, parsnips--any two of
these
A baked potato, with baked beans or rice
A portion of junket, fish, or chicken
A portion of gelatin, with cream--optional
SPRING MENU
_STRENGTH AND ENDURANCE (HEALTHY PERSON)_
BREAKFAST
Half a glass of water
Choice of fruit--a small portion
Gems, cakes, or muffins made from coarse corn-meal
or bran meal; serve with butter
A red banana, with cream, nuts, and raisins
Milk
LUNCHEON
Peas, beans, or lentils--dried
One green vegetable
Corn bread and butter
Buttermilk
DINNER
Cabbage, celery, lettuce, or romaine, with oil
One or two fresh vegetables--peas, potatoes,
etc.
An egg, milk, fish, or gelatin--any two of these
proteid foods
Rice, with honey, or raisins with cream, if something
sweet is desired
Sufficient wheat bran should be taken to keep the bowels in normal
condition.
SUMMER MENU
_STRENGTH AND ENDURANCE (HEALTHY PERSON)_
BREAKFAST
Peaches, plums, cantaloup, or berries
Steamed corn, scraped from the cob. Recook
lightly with whipped egg, stirring constantly
A peeled banana, baked--cream
LUNCHEON
Okra, beets, or eggplant
Salad--tomato, cucumber, and lettuce
Peas or corn
A potato--sweet or white
/Note/: The salad, with one vegetable, is sufficient if one is
not engaged in strenuous work.
DINNER
Salad--green
Rice or corn hominy
One or two fresh vegetables
Buttermilk, junket, or fresh eggs
Cantaloup, melon, or peaches
FALL MENU
_STRENGTH AND ENDURANCE (HEALTHY PERSON)_
The following menus should be adhered to for about thirty days,
choosing such vegetables from the selections named as appeal most to
the taste.
Choice of either set of menus may be made; that is, Menu I may be
followed by Menu II at noon, returning to Menu I for dinner and so on:
MENU I MENU II
BREAKFAST
Two eggs, cooked very Choice of the following:
lightly _a_ Two medium-sized
A small portion of boiled sweet or white potatoes,
rice or whole wheat, eaten with butter
eaten with cream and a or cream
very little salt _b_ Corn muffins, or corn
A cup of wheat bran, with hominy, with either
cream cream or fresh butter
Two eggs, cooked two minutes
LUNCHEON
A large, boiled onion Gems or whole wheat bread
A liberal portion of baked A pint of rich milk
beans Half a cup of wheat bran
DINNER
Choice of two of the following Baked navy or lima beans
vegetables: A baked white potato
Carrots Parsnips A green salad--a very small
Beets Stewed portion
pumpkin One fresh vegetable
A boiled white potato A glass of buttermilk
Choice--fish, buttermilk, or
eggs
Half a cup of wheat bran
If something sweet is desired, plain ice-cream, egg custard, or gelatin
may be eaten at either of the evening meals.
From one to two glasses of water should be drunk at each of these meals.
A cup of sassafras tea may be taken at breakfast. See recipe, Vol. III,
p. 681.
WINTER MENU
_STRENGTH AND ENDURANCE (HEALTHY PERSON)_
BREAKFAST
California grapes or soaked prunes
Two eggs--prepared choice
Muffins of coarse cereal meal--butter
LUNCHEON
Corn hominy, with butter
Figs, cream, nuts
DINNER
Bean or pea soup
Whole wheat bread
Turnips, carrots, or onions
Potatoes or rice
Choice of eggs, fish, chicken, buttermilk
Gelatin or junket
Nuts, raisins, or cheese, with hard cracker
SPRING MENU
_MALASSIMILATION AND AUTOINTOXICATION_
Manual labor or physical exercise is almost as important in these
conditions as diet, therefore at least two hours during the day should
be devoted to labor or vigorous motion of some kind, preferably useful
labor, such as wood-chopping or cultivating the soil.
BREAKFAST
A bran meal gem or boiled whole wheat
One very ripe banana, baked in a very hot oven;
eat with a very little butter or cream
Half a glass of rich milk
A spoonful of nut-meats
LUNCHEON
One fresh vegetable--choice; or a vegetable
salad
Boiled corn, or hominy, with either butter or
cream
A small portion of wheat bran
DINNER
A fresh green salad
Any fresh vegetable in season
A new baked potato
One egg, cooked two minutes, or a glass of
kuymiss
If there is a slight tendency toward constipation, a tablespoonful
of wheat bran should be taken immediately on rising and just before
retiring. This may be taken cooked as an ordinary cereal, or uncooked
in hot water.
SUMMER MENU
_MALASSIMILATION AND AUTOINTOXICATION_
Vigorous exercise and water-drinking before breakfast.
BREAKFAST
A melon or a very ripe peach
A banana, with cream and figs--very ripe
A liberal portion of nuts
A glass or two of milk
/Note/: The nuts should be masticated exceedingly fine.
LUNCHEON
Two fresh vegetables, such as:
Asparagus Eggplant
Beans Okra
Carrots Peas
Corn
A potato, prepared choice, except fried
A small green salad
DINNER
A light vegetable soup
Choice of:
Asparagus Onions
Beans Peas
Beets Spinach
Corn or a baked potato
Very tender fish, game, or chicken, if flesh food
or something salty is desired
If the weather is extremely warm, all fat foods should be reduced to
the minimum, and an abundance of water drunk both at meals and between
meals.
At least an hour during the day should be devoted to moderate exercise
and deep breathing.
In all conditions of malassimilation, there is more or less
autointoxication. If the diet has been leveled or balanced, the next
most important thing is exercise. The best balanced menus will not be
effective in removing the causes of these conditions unless there is
sufficient time devoted to exercise to create natural hunger.
FALL MENU
_MALASSIMILATION AND AUTOINTOXICATION_
BREAKFAST
A bunch of grapes (Thoroughly masticate the
skins, swallowing the seeds and pulp whole)
Two eggs or one glass of buttermilk
A small, baked potato, sweet or white, with
fresh butter
A cup of hot water or chocolate
LUNCHEON
One fresh vegetable--carrots, parsnips, squash,
or boiled onions
A baked potato
A glass of buttermilk
A cup of hot water
/Note/: If the occupation is sedative, the milk should be
omitted.
DINNER
Cooked spinach or a very small portion of green
salad
Fish, chicken, or buttermilk
A baked potato
Boiled onions, or any fresh vegetable
Corn or corn bread
A cup of hot water
Every atom of solid food herein named should be masticated to infinite
fineness. Do not overeat; eat slowly and do not engage in animated
conversation while eating.
Every morning and every evening, immediately on rising and just before
retiring, devote from three to five minutes to vigorous deep breathing
exercises. If the bowels are constipated, take a tablespoonful of wheat
bran on rising; also a small bunch of grapes and a glass of water. Take
a spoonful or two of wheat bran, cooked, with the breakfast and evening
meals, and another spoonful in hot water just before retiring.
The quantity of bran taken should be governed by the severity of the
condition. When the bowels are once regulated, the quantity may be
modified, or perhaps omitted entirely.
WINTER MENU
_MALASSIMILATION AND AUTOINTOXICATION_
On rising, drink two cups of hot water. This should be followed by
vigorous exercise in a thoroughly ventilated room.
BREAKFAST
The strained juice of a sweet orange (Florida
seedling preferred)
Two eggs, whipped very thoroughly, to which
add one glass of milk and a tablespoonful each of
sugar and of lemon juice
Half a cup of wheat bran
LUNCHEON
A liberal portion of baked beans
A cup of hot water or cocoa
DINNER
Carrots, parsnips, squash, or pumpkin--any
two of these
Celery or slaw
A very rare omelet, rolled in grated nuts and
cream
A baked potato
SPRING MENU
_NO APPETITE_
A very sharp distinction should be drawn between appetite and
hunger. Appetite is a cultivated desire expressed through a sense of
/Craving/. Hunger is the normal demand for food, expressed
through the salivary glands. Appetite is the desire for liquor, coffee,
tobacco, morphin, etc., and for food when one habitually overeats.
It is expressed by an empty feeling or craving in the stomach, while
hunger is felt only in the salivary glands, and in the region of the
throat and the mouth. Appetite weakens the body; hunger stimulates
thought and action.
Normal hunger can be produced by limiting the quantity of food below
the actual needs of the body, for three or four days, or perhaps a week.
When normal hunger returns, the quantity may be increased, but the
combinations should be observed for a week or two.
The following are limited menus composed of foods that will produce
hunger after the third or fourth day:
On rising, devote at least five minutes to vigorous deep breathing
exercise before an open window, or in the open air. Take a bit of juicy
fruit and a glass of water.
BREAKFAST
Cherries or berries (very ripe); neither cream
nor sugar
A banana, very ripe, eaten with two egg whites,
thoroughly whipped, and a very little thin cream
LUNCHEON
A green salad
One fresh vegetable; peas or asparagus preferred
A new potato
DINNER
A green salad, with nuts
Two fresh vegetables
A whipped egg or a cup of junket
It may be well to omit the noon meal for the first three or four days.
If there is the slightest tendency toward constipation, a tablespoonful
or two of wheat bran, cooked, should be taken at both the morning and
the evening meal.
A glass of water should be drunk just before retiring, and at least ten
minutes devoted to exercise and deep breathing.
As appetite returns, the quantity of food may be increased, and a few
heavier articles added, such as coarse cereal for breakfast, and a bit
of fish or an omelet for dinner.
SUMMER MENU
_NO APPETITE_
A cup of water and a very ripe peach or plum followed by vigorous deep
breathing exercises, immediately after rising.
BREAKFAST
Melon or peaches, with a very little cream
Tender ear of boiled corn, scraped from the cob,
and served with butter or a spoonful of cream
LUNCHEON
Lettuce and tomato salad, with grated nuts and
dressing
Corn or beans
DINNER
Cucumber and lettuce salad, with dressing
Summer squash
Lima beans
Melon
FALL MENU
_NO APPETITE_
BREAKFAST
A cup of hot water
A bunch of grapes or a baked apple, without
sugar
One extremely ripe banana, eaten with cream,
figs, and nuts
LUNCHEON
A large Spanish onion, boiled
A baked potato (The potato should be made
very hot with red pepper)
DINNER
Anything green, in the way of a salad, or a bit
of spinach, cooked
A bran meal gem--fresh butter; or a baked
potato
One extremely ripe banana, with cream and
nuts
A bunch of grapes an hour after eating.
WINTER MENU
_NO APPETITE_
On rising, take the juice of an orange, a glass of water, and such
exercises as have been already prescribed in the Spring Menu.
BREAKFAST
A teaspoonful of olive-oil
A pint of clabbered milk or junket
Half a cup of wheat bran, cooked, served with
cream
One egg, either whipped or coddled
LUNCHEON
Soup, either vegetable or cream of tomato
A small piece of a crisp cracker
A tablespoonful of olive-oil
DINNER
Two or three bananas, peeled, and baked in a
hot oven; eat with one whipped egg, to which
might be added a very little whipped cream
A glass of rich milk
Half a cup of wheat bran
A glass of cool water or a cup of hot water should be drunk at each
of these meals, and, as the appetite becomes normal, the egg and the
milk products may be increased, and the heavier vegetables, such as
sweet potatoes, baked beans, corn hominy, and plain boiled wheat may be
added.
SPRING MENU
_ATHLETIC DIET_
An orange or an apple, on rising
BREAKFAST
Plain wheat, boiled
Eggs or buttermilk
Nuts and raisins
LUNCHEON
Lettuce and tomatoes, with oil
Corn bread or corn hominy
Baked beans, with butter
DINNER
Soup--cream of rice or corn
Peas, asparagus, or carrots
A potato
Baked beans or lentils
A red banana, with raisins and cream
SUMMER MENU
_ATHLETIC DIET_
Berries, melon, or peaches, on rising
BREAKFAST
Three or four whipped eggs; add sugar to
taste, and flavor with fruit-juices
A pint of milk
A corn muffin or a small portion of coarse cereal--flaked
wheat
LUNCHEON
Fresh corn or shelled beans
Buttermilk
Raisins and nuts
Peaches and cream
DINNER
A small salad
Choice of one fresh vegetable:
Beans Peas Lentils
Corn bread
A sweet potato
Cottage cheese and either raisins or currants
Nuts
Plain ice-cream
FALL MENU
_ATHLETIC DIET_
Grapes, melons, or pears, on rising
BREAKFAST
Corn hominy or steamed barley; serve with
butter or cream
A pint of milk
A red banana, with cream, figs, and nuts
LUNCHEON
Lentil soup
Sweet potatoes, with butter
Whole wheat bread
Dates, cream cheese, and nuts
DINNER
A salad of lettuce, tomatoes, and nuts
Green corn
Onions, en casserole
Rice steamed with raisins; serve with butter or
cream
WINTER MENU
_ATHLETIC DIET_
An orange, on rising
BREAKFAST
Baked chestnuts, with butter
Two or three eggs, whipped; add sugar to taste
A whole wheat muffin
A banana, with dates and cream
LUNCHEON
Baked beans
Milk
DINNER
Soup--cream of pea or corn
Squash or stewed pumpkin
Fish or an omelet
Corn bread, with butter or oil
Ripe olives, celery, nuts, and raisins
The primary purpose of fat in the diet is to produce body-heat. About
three ounces of fat will maintain normal heat in the average-sized
body for a period of twenty-four hours. The amount of fat taken by
the athlete should be governed by exposure and temperature of the
atmosphere.
The best sources of fat are butter, nuts, and salad oil.
SPRING MENU
_ATHLETIC DIET_ (_CHIEFLY UNCOOKED_)
BREAKFAST
Berries or cherries
Three or four eggs, whipped eight minutes--sugar
to taste; flavor of lemon or pineapple juice.
Add a pint of milk, after whipping
Very ripe bananas, with cream, nuts, and
raisins
LUNCHEON
A green salad, with oil
Boiled wheat, corn hominy, or rice
Asparagus, onions, or peas
Nuts, raisins, cream cheese
DINNER
Boiled wheat
Three or four eggs, prepared as for breakfast
Ice-cream, plain
Wheat bran
SUMMER MENU
_ATHLETIC DIET_ (_CHIEFLY UNCOOKED_)
BREAKFAST
Melon or peaches
A pint of junket or clabbered milk
Two eggs, whipped
Two red bananas, with cream and nuts
LUNCHEON
Two or three ears of tender corn, boiled
One fresh vegetable--peas, beans, or carrots
DINNER
A green salad, with oil and nuts
A baked potato
Corn, peas, or beans
Fish or eggs
A banana, with dates
Melon or peaches
FALL MENU
_ATHLETIC DIET_ (_CHIEFLY UNCOOKED_)
BREAKFAST
Exceedingly ripe bananas, eaten with nut
butter, dates, and cream
Two or three eggs, whipped. Add to each egg a
rounded teaspoonful of sugar, and a scant spoonful
of lemon juice. Whip thoroughly, and add a
glass of milk to each egg
LUNCHEON
Two or three eggs, whipped, into which whip a
teaspoonful each of honey and lemon juice; add
a glass of milk to each egg
One or two exceedingly ripe bananas, eaten with
nut butter and raisins
DINNER
A green salad or celery
A fresh vegetable, cooked--squash, carrots,
parsnips, or onions
Baked beans and a baked potato
Sufficient water should be drunk at each of these meals to bring the
moisture up to 66 per cent of the whole.
Tender carrots or cabbage, uncooked, may be eaten, with nuts and salt,
at both luncheon and dinner.
WINTER MENU
_ATHLETIC DIET (CHIEFLY UNCOOKED)_
BREAKFAST
An orange or an apple, with olive-oil
Oatmeal or boiled wheat
Three eggs, whipped--sugar to taste; fruit
flavor
Cream and nuts, with raisins
LUNCHEON
Corn bread--buttermilk
A banana, with either seedless raisins or currants;
cream, and either nuts or nut butter
Milk or chocolate
DINNER
Celery
Baked beans or lentils
Eggs or fish
A potato
Nuts, raisins, and either cream or ice-cream
SPRING MENU
_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_
On awaking, have the child take a glass of water and the strained juice
of an orange, or a few cherries or berries; deep breathing in the open
air, and such exercises as it is able to endure.
BREAKFAST
(Late)
Cherries or berries--very few
Half a cup of hot water
A heaping tablespoonful of boiled wheat, oatmeal,
or rice
A whipped egg, sweetened and flavored to taste
Half a glass of milk
LUNCHEON
Two glasses of fresh milk, taken slowly--half
a glass every ten or fifteen minutes
A heaping tablespoonful of wheat bran, cooked,
served with cream
DINNER
Vegetable soup
A cup of water
Green peas
New potatoes
Eggs whipped, same as for breakfast--all the
child will take; milk, if preferred (If milk is
chosen, a tablespoonful of wheat bran should be
taken to prevent constipation)
SUMMER MENU
_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_
A very ripe peach or a bunch of grapes on awaking; exercise and deep
breathing.
BREAKFAST
Cantaloup or peaches--very little sugar and
cream
Whipped eggs, junket, or gelatin--all the child
will take of either, or a portion of all
LUNCHEON
Tender corn, scraped from cob, made into a
purée; season to taste
Milk and either eggs or gelatin
DINNER
Cantaloup or melon
A pint of milk, with one whipped egg
A spoonful of bran
Deep breathing in the open air just before retiring.
FALL MENU
_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_
/First Day/: The first thing after rising, give the body a
thorough rubbing with a coarse towel or flesh brush, and a gentle
massage. Do not use water except on the face and hands.
BREAKFAST
Whip two fresh eggs very fine, adding slowly, while whipping, two
teaspoonfuls of sugar, two and one-half teaspoonfuls of lemon
juice, and two tablespoonfuls of cream. Add half a glass of milk to
each egg and mix thoroughly
At usual breakfast hour begin taking not more than half a glass
at first; in ten or fifteen minutes another half glass. Continue
taking half a glass every ten or fifteen minutes until the full
amount is consumed
LUNCHEON
A small, baked potato
Two eggs, prepared as for breakfast
DINNER
A glass of milk
A baked potato
Bit of any fresh vegetable that appeals to the
taste
Drink liberally of water between meals or at meals. Just before
retiring, rub the body with a flesh brush, or give it a massage as
prescribed for the morning.
Take about one tablespoonful of coarse wheat bran at the beginning of
each meal. To keep the intestines thoroughly cleansed is of primary
importance. Increase the quantity until the desired result is produced,
which should be an action once or twice a day.
/Second Day/: The same as the first, decreasing the eggs and
increasing the milk.
/Third Day/: The same as the second, slightly varying the menus
by increasing the quantity of eggs and milk, if these are agreeable,
reducing the other articles correspondingly.
/Fourth Day/:
BREAKFAST
A glass or two of clabbered milk, slightly
sweetened until it is palatable
Wheat bran, cooked
LUNCHEON
Choice of any fresh vegetable, especially such
as sweet potatoes, pumpkin, or red banana, eaten
with nut butter
A little cream and either dates or figs
DINNER
Fruit and nuts, prepared any way they are
palatable
/Fifth Day/: The same as the first, repeating the diet herein
given so long as it is agreeable.
The body should be rubbed with a flesh brush and given massage every
morning and evening.
WINTER MENU
_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Two egg whites and one Rice boiled until very soft.
yolk whipped rapidly Put through a colander
about two minutes. and make into a thin
Add two teaspoonfuls of purée by adding milk;
sugar and whip three sugar and cream to taste
minutes longer; then add
slowly, while whipping, a
teaspoonful of strained
lemon juice or pineapple
juice, and a very little
olive-oil. Serve two egg
yolks and three whites, if
the appetite will accept
them
LUNCHEON
Any fresh vegetable of the A boiled onion
sweet variety, such as A potato--sweet or white
parsnips, sweet potatoes, Carrots or parsnips, eaten
squash, or pumpkin. with butter and salt
(These may be made into A cup of chocolate
a purée by putting
through a colander and
adding cream and sugar
to taste)
DINNER
One or two fresh vegetables--carrots, Purée of rice and one egg
parsnips, turnips, prepared as for breakfast
or onions, prepared (Menu I)
anyway that will make
them palatable
Clabbered milk with a
sprinkle of sugar
The articles composing these meals should be served in very small
portions.
SPRING MENU
_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_
Immediately on rising, take two or three tablespoonfuls of orange
juice and drink two glasses of water. If there is a tendency toward
fermentation, the orange juice should be omitted.
Exercise in the open air before breakfast.
BREAKFAST
Two eggs, cooked two minutes
A small, baked potato--sweet or white
One glass of milk
A cup of water
LUNCHEON
A large, boiled onion and either green peas or
asparagus
A glass of water
DINNER
A small portion of fish
A baked white potato--eat skins and all; masticate
thoroughly
One or two vegetables, such as peas, beans, or
asparagus
One egg white in half a glass of milk
Half a glass of water
Luncheon should be omitted unless quite hungry.
SUMMER MENU
_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Peaches or plums A portion of wheat flakes.
Oatmeal, rice, or boiled (A spoonful or two of
wheat wheat bran cooked with
Two glasses of milk the wheat flakes)
One whole egg
One banana, baked
A glass of milk
/Note/: A few very ripe berries or the juice of an orange may be
taken at the beginning of each of these meals.
LUNCHEON
One fresh vegetable Choice of one or two fresh
A baked sweet or white vegetables
potato A glass of buttermilk
A very small portion of fish Corn bread--a very little
DINNER
Choice of two fresh vegetables Choice of two fresh vegetables
Two glasses of milk or a A baked white potato
small portion of fish Two or three egg whites
Two medium-sized baked Baked peas, beans, or lentils
white potatoes or baked
beans
Every atom of food composing these meals should be masticated to
exceeding fineness, and two glasses of water drunk at every meal.
If something sweet is desired, a spoonful of raisins and nuts might be
taken at the close of the dinner meal.
FALL MENU
_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_
/First Day/: On rising, take a bunch of grapes (swallow seeds
and pulp without mastication), a glass of water, and devote from eight
to ten minutes to exercises Nos. 3 and 5. See Vol. V, pp. 1344 and 1345.
BREAKFAST
One or two exceedingly ripe bananas (red
variety preferred), eaten with thin cream,
raisins or figs, and butter
Two glasses of milk
LUNCHEON
One whole egg, boiled two minutes
Whole wheat, thoroughly cooked; nut butter
Two glasses of milk
/Note/: If not hungry, omit both the whole wheat and the egg and
take from two to three glasses of milk. For gaining weight, this would
be preferable.
DINNER
Choice of carrots, squash, turnips, or parsnips
One whole egg, boiled two minutes; or an
omelet
Two medium-sized baked white potatoes
One glass of milk
/Note/: From one to one and one-half glasses of water should be
drunk at each of these meals.
If constipated, eat two medium bunches of Concord grapes, swallowing
skins, seeds and pulp without mastication. Drink a glass of water and
spend from five to ten minutes in active exercise and deep breathing
just before retiring.
/Second Day/: The same as the first, slightly increasing the
quantity of food if normal hunger requires it. Bran biscuits may be
taken instead of whole wheat if preferred.
/Third Day/: The same as the first, omitting the egg at dinner
time, and substituting a small quantity of fish (smelts preferred).
/Fourth Day/:
BREAKFAST
A cantaloup
Half a glass of water
A small portion of oatmeal, very thoroughly
cooked
Two exceedingly ripe bananas, eaten with figs,
cream, and nuts
A cup of chocolate
LUNCHEON
Two eggs--prepared choice
Two medium-sized potatoes
DINNER
A salad with oil and nuts
Corn, beans, carrots, cabbage--any two of
these
A potato
Junket or gelatin
/Fifth Day/: The same as the fourth, with the exception of
dinner. At this meal a bit of fish, chicken, or an egg may be eaten.
/Sixth Day/: The same as the first, repeating these menus
for about two weeks, making such changes as the appetite demands in
vegetables and fruit only.
WINTER MENU
_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_
Eggs, milk, and sugar are the most readily convertible nutrients
known to the science of food chemistry. In combination they represent
the highest form of the nitrogenous (proteids and the carbohydrate)
compounds, therefore to increase physical efficiency one should take as
much of these as possible.
If one is under weight, it would be advisable, especially during the
cold weather, to take three eggs for breakfast, four eggs with a quart
of milk for luncheon, and a vegetable dinner as laid out in Menu II.
Choice of the following menus:
MENU I MENU II
BREAKFAST
A bunch of grapes Two or three eggs, whipped,
One very ripe banana with to which add a teaspoonful
cream and nut butter of lemon juice, a teaspoonful
A whole wheat gem, eaten each of olive-oil
with one or two very soft and sugar, and one-half
eggs glass of milk to each egg
LUNCHEON
One fresh vegetable Two eggs prepared as for
A baked potato breakfast, Menu II
Boiled onions and a bit of
fish
A glass of milk or a cup of
hot chocolate
DINNER
Spinach or a bit of salad The same as dinner, Menu
Clabbered milk or a bit of I, choosing either clabbered
fish milk, fish, eggs, or
Baked beans or baked white meat of chicken
potatoes
Boiled onions or carrots
A cup of chocolate
Where as many as four eggs are taken at once, a tablespoonful of cognac
brandy will make the yolks more digestible and more assimilable,
therefore in curative feeding its purpose is medicinal.
SPRING MENU
_FOR A SCHOOL TEACHER_
_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_
_NERVOUSNESS_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Cherries--sweet Berries
Corn bread, with butter Farina, or oatmeal with
A cup of hot water cream
A glass of milk One whole egg
Two cups of chocolate
LUNCHEON
Boiled rice, or corn hominy, A large, boiled onion
with butter or cream. (A A baked white potato
spoonful of sugar may be Corn bread
added, if desired) Buttermilk
One or two glasses of water
DINNER
A pint of junket A small portion of fish or
A small piece of corn bread chicken
Two or three glasses of milk A baked white potato
Half a cup of wheat bran Choice of carrots or onions
A green salad or a very
small portion of spinach
may be eaten at this
meal, if desired
Drink one or two glasses of water at each of these meals.
If the breakfast has not digested well, the noon meal should be very
light. Bran gems or plain wheat bran may be eaten at each meal until
the liver is performing its normal functions.
SUMMER MENU
_FOR A SCHOOL TEACHER_
_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_
_NERVOUSNESS_
MENU I MENU II
BREAKFAST
A cantaloup Peaches or cantaloup
Tender corn scraped from Two medium-sized baked
cob--lightly cooked potatoes, with butter;
A glass of milk; buttermilk eat skins and all
preferred Two eggs or two glasses of
One extremely ripe banana, milk
eaten with nut butter,
cream, and raisins
LUNCHEON
A vegetable salad A green salad
Tender corn, boiled One fresh vegetable
A bran gem
Junket or gelatin
DINNER
A green salad or spinach Choice of two fresh vegetables
Choice of two vegetables: A baked potato
Beans Corn A bit of fish or buttermilk
Boiled onions Peas One baked banana, with
A baked potato cream and nut butter
A liberal quantity of water should be drunk at each of these meals.
FALL MENU
_FOR A SCHOOL TEACHER_
_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_
_NERVOUSNESS_
On rising, take the juice of one sweet orange
Choice of the following menus:
MENU I MENU II
BREAKFAST
Bran meal gems, with butter A small portion of boiled
Milk wheat, with cream
One egg, either whipped or
boiled two minutes
LUNCHEON
Two extremely ripe bananas, Two bananas
eaten with nut butter Half a dozen dates
and raisins (Cream Cream cheese
or cream cheese may be An ounce of nuts
added, if desired) A cup of milk
A whole wheat cracker and
nut butter
A glass of milk, if convenient
DINNER
Boiled onions, and either Spinach or a green salad
carrots or turnips Baked beans or a baked
A baked white potato potato
A glass or two of milk Onions, carrots, turnips, or
squash
One egg or a very small
portion of fish
Immediately after dinner, eat a bunch of grapes and drink a cup of hot
water.
If there is a tendency toward constipation, take wheat bran just before
retiring.
WINTER MENU
_FOR A SCHOOL TEACHER_
_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_
_NERVOUSNESS_
MENU I MENU II
BREAKFAST
Boiled wheat, with cream One exceedingly ripe banana,
Two or three glasses of milk with thin cream
and nut butter
Two glasses of milk
One egg
LUNCHEON
Two exceedingly ripe bananas, with cream
cheese and raisins
Whole wheat bread sandwiches, with nut
butter; nuts or cream cheese, if preferred
DINNER
A green salad
One or two fresh vegetables--choice
A baked potato or corn bread
Half a cup of wheat bran, cooked; serve with
cream
If the bowels should act too freely, rice, chestnuts, or sweet potatoes
may be eaten liberally with the morning and the evening meal.
SPRING MENU
_LABORING MAN_ (_LUNCH IN SHOP_)
_UNDERWEIGHT--ANEMIC_
BREAKFAST
A baked apple
Boiled wheat or oatmeal
Wheat bran, cooked
Two whole eggs, either whipped or lightly
poached
A glass or two of milk or a cup or two of
chocolate
LUNCHEON
A pint of milk
Whole wheat bread
Two very ripe bananas, with nut butter or dates
DINNER
A cup of hot water
Choice of two fresh vegetables:
Asparagus Carrots
Beans Onions
Beets Peas
A green salad
A bit of fish
One egg or a glass of buttermilk
A new potato--baked
A spoonful or two of wheat bran
A spoonful of nuts and a few dates may be eaten at each of these meals.
They should be masticated very thoroughly.
SUMMER MENU
_LABORING MAN_ (_LUNCH IN SHOP_)
_UNDERWEIGHT--ANEMIC_
On rising, take two glasses of water, a spoonful or two of wheat bran,
and a bit of fruit.
/First Day/:
BREAKFAST
Two glasses of fresh milk
Two eggs, whipped or boiled
A small dish of whole wheat, cooked
A spoonful of wheat bran
LUNCHEON
Four glasses of milk, with hard crackers
Two eggs, cooked
A spoonful or two of wheat bran
Corn bread
(Drink two glasses of milk an hour before
dinner)
DINNER
Two whipped eggs
Two glasses of milk
Two medium-sized, baked white potatoes;
eat skins and all
A sauce-dish of wheat bran, cooked
Just before retiring, take two or three tablespoonfuls of wheat bran,
in a little water, provided there is a tendency toward constipation; if
not, this should be omitted.
/Second Day/: The same as the first, adding another egg to the
morning meal, and a bit of fish to the evening meals.
/Third Day/: The same as the second.
/Fourth Day/: The same as the first, and so on for a period of a
week or ten days.
FALL MENU
_LABORING MAN_ (_LUNCH IN SHOP_)
_UNDERWEIGHT--ANEMIC_
The following menus are composed of but few articles; all of them,
however, have a specific purpose.
Immediately on rising, drink a glass of water and eat a bunch of
grapes, swallowing skins, seeds and pulp. Do not masticate the seeds or
pulp.
Choice of the following menus:
MENU I MENU II
BREAKFAST
Melon or pears A melon or a bunch of
Two or three eggs, cooked grapes
one and a half minutes Two or three eggs cooked
A portion of whole wheat, one and a half minutes
boiled or simmered over Two medium-sized baked
night; serve with cream white potatoes
A small portion of wheat
bran, cooked
LUNCHEON
Two or three eggs, taken Two eggs
uncooked from the shell, Two exceedingly large bananas,
with a little salt with either nut
Whole wheat bread with butter or nuts, and dates
nut butter or raisins
A banana, eaten with either
cream cheese or nut
butter, and raisins or
dates
DINNER
Boiled onions, carrots, Same as dinner Menu I,
squash, corn, turnips, or substituting chicken for
beets--any two of these the egg or the fish, if
A green salad or cooked desired
spinach, with egg
A very small portion of fish
or an egg
A liberal portion of baked
potatoes
From one to two glasses of water should be drunk at each of these
meals. Mastication should be very thorough.
In the selection of articles composing the dinner, do not make them too
numerous. Three or four things are sufficient.
About once a week take--
One fresh vegetable
A baked potato
One egg
Home-made ice-cream as dessert
The noon meal could consist of three or four eggs whipped with a little
sugar, adding a glass of milk to each egg. Place this in a bottle and
take a glass every fifteen or twenty minutes, from 12 until 2 /P.
M./
WINTER MENU
_LABORING MAN_ (_LUNCH IN SHOP_)
_UNDERWEIGHT--ANEMIC_
/First Day/: Immediately on rising, drink a glass of water, eat
a bit of fruit, and devote from five to eight minutes to exercising and
deep breathing.
BREAKFAST
Boiled wheat, with cream and nuts, or nut
butter, if convenient; if not, use dairy butter
From three to four glasses of milk (A tablespoonful
of ordinary wheat bran at the close of
the meal)
LUNCHEON
A pint of milk
A sandwich of whole wheat bread, with nut
butter and cream cheese
One or two bananas, with cream cheese, nuts,
and dates
DINNER
Celery or a green salad
Carrots and boiled onions
Baked white potatoes or baked beans
A glass of buttermilk
An egg served on a baked potato
It would be advisable to drink a glass of water at the close of each
meal, and, just before retiring, to drink another glass of water and to
eat a bit of fruit. Take exercises as already suggested.
/Second Day/: Same as the first.
/Third Day/: Same as the second, varying the vegetables
according to appetite or hunger.
/Fourth Day/:
BREAKFAST
Two very ripe bananas, eaten with cream and
nut butter
Four or five figs, eaten with cream and nuts
Two eggs, very softly boiled, or whipped, if
preferred
A potato, if something salty is desired
LUNCHEON
A sandwich, as for luncheon first day
Two eggs
Soaked prunes, or figs, with nut butter or dairy
butter
DINNER
Fish, eggs, or chicken
Choice of two fresh vegetables:
Beets Squash
Carrots Turnips, etc.
A baked white potato or baked beans
A cup of thin cocoa or gelatin
A cup of hot water
A bit of fruit, exercise, and deep breathing just before retiring.
/Fifth Day/: The same as the fourth, slightly increasing or
decreasing the quantity of food according to normal hunger.
/Sixth Day/: The same as the first, repeating the diet until
there is a perceptible gain in both strength and weight. It should then
be changed or modified so as to prevent the appetite from rebelling
against the general plan. These changes may be made by selecting
different vegetables and fruits. The heavy or proteid part of the diet
should be kept about the same as prescribed so long as the work is
strenuous.
DIET FOR COLD WEATHER
BREAKFAST
A cup of hot water
A baked apple or persimmons
An omelet, lightly cooked, rolled in grated nuts
and whipped cream
A coarse, cereal-meal waffle or corn bread and
butter
A heaping tablespoonful of coarse wheat bran,
cooked
(Honey, if something sweet is desired)
LUNCHEON
Baked beans, with olive-oil or butter
DINNER
A vegetable soup
Cabbage, cauliflower, or Brussels sprouts
A lettuce and tomato salad
A potato, corn, or lima beans
Corn bread and buttermilk
Gelatin or junket
Wheat bran
Nuts, raisins, and cheese
DIET FOR HOT WEATHER
BREAKFAST
Melon, peaches, or cantaloup
A whole wheat muffin or a gem
A banana, with raisins, nuts, and cream
LUNCHEON
Peaches, with sugar and cream
An ear of tender corn
A glass of milk
DINNER
A green salad, with nuts
Two fresh vegetables--peas, beans, or corn
Ice-cream or ices--fruit flavor (A melon or a
cantaloup, before retiring)
Two glasses of cool water should be drunk at each of these meals.
HOT WEATHER MENU
_FOR THE PREVENTION OF SUNSTROKE AND HEAT PROSTRATION_
BREAKFAST
Cantaloup
Peaches, or a small portion of berries, without
sugar
One or two extremely ripe bananas, eaten with
nuts, cream, and raisins
Fresh milk
LUNCHEON
A green salad or spinach
Any fresh vegetable, such as squash, onions,
turnips, beets, carrots, or parsnips
A new baked potato--eat skins and all
DINNER
A green salad, with tomatoes and nuts
Two vegetables--corn, peas, beans, or asparagus
(The vegetables to be cooked in a casserole
dish)
A potato--prepared choice
One very ripe banana, with figs and either cream
cheese or fresh cream
SUGGESTIONS FOR THE PREVENTION OF SUNSTROKE
From one to two glasses of cool water should be drunk at each of these
meals.
Mastication of every atom should be complete.
Hurried eating is the most prolific cause of fermentation. Fermentation
is the cause of intestinal gas, sour stomach and indigestion, also
constipation and torpid liver.
Avoid stimulants such as tea, coffee, tobacco, beer, or liquors. These
things excite heart activity, which causes excessive body-heat.
Avoid sweets, especially sweet soda-fountain drinks. Sugar is composed
largely of carbon, and carbon is one of Nature's greatest heat-makers.
Confine the diet largely to semi-acid fruits, fresh vegetables, green
salads, milk, eggs, nuts, and a very limited quantity of bread and
cereal products.
Cereal starch is the most difficult of all carbohydrate matter to
digest.
Drink an abundance of pure water at meals and between meals.
Avoid all mixed-up, sweetened and charged water. There is nothing
better than plain spring or distilled water.
Do not eat too many things at the same meal. Three or four articles are
sufficient.
Avoid meat of all kinds, and eat a very limited quantity of fats.
By all means do not overeat. Every atom of food taken into the body
that is not used must be cast off at a tremendous expense of energy.
The casting-off process is what we call dis-ease.
Every housewife and mother should know enough about the chemistry of
food to avoid serving at the same meal things which are chemically
inharmonious.
If these simple laws were observed, sunstrokes and heat prostrations
would be almost unheard of.
Summer is the time when Nature is rebuilding and revitalizing all forms
of animal life; it is also the time when she is producing all of the
material with which to do this building in its best and purest form,
therefore summer should be the time when people are at their best. The
reason they are not is because they do not understand the simple laws
that govern human nutrition.
SPRING MENU
_TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_
BREAKFAST
Very ripe berries, with sugar
Rare omelet, rolled in whipped cream and
grated nuts
Whole wheat bread or boiled whole wheat
Rich milk
Wheat bran
LUNCHEON
Two or three eggs, whipped; add a pint of fresh
milk, a dash of sugar, and a flavor of pineapple
juice; drink slowly
DINNER
Fish or lobster, broiled
Potato and peas
Junket or gelatin
Nuts, raisins, and cream cheese
Chocolate
Only plain water should be drunk at these meals.
SUMMER MENU
_TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_
BREAKFAST
Peaches, plums, or any semiacid fruit
Whole wheat or a coarse cereal, cooked
Whipped eggs or tender fish
A whole wheat cracker
LUNCHEON
A green salad, with oil and nuts
Oysters, crabs, or lobster
A potato or whole wheat
DINNER
Carrots, peas, beans, corn--any two of these
A Spanish omelet or white meat of chicken
A potato
A glass of rich milk
A cantaloup or peaches
FALL MENU
_TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_
BREAKFAST
Peaches or cantaloup
Two or three eggs, whipped six or seven minutes;
sweeten to taste and flavor with fruit-juice
A cup of junket or gelatin, unsweetened
LUNCHEON
Fish, broiled
One fresh vegetable
A potato
DINNER
Corn and either peas or beans
Fish or chicken
Buttermilk
A potato
WINTER MENU
_TO BUILD UP SEXUAL VITALITY AND MAINTAIN IT_
On rising, take half a glass of grape juice and a glass of cool water.
Devote about fifteen minutes to vigorous exercise and deep breathing.
Before eating, take a brisk walk, thinly clad, in the open air.
/First Day/:
BREAKFAST
Grapes or grape juice
A small portion of plain wheat, boiled very
thoroughly; serve with cream
Three fresh eggs (See Fall Menu)
A cup of junket or buttermilk
Half a glass of water
LUNCHEON
One egg, prepared as for breakfast
Two glasses of junket or buttermilk
A liberal portion of gelatin
DINNER
Celery
Broiled fish; young variety--very tender
A baked potato
One egg whipped as for breakfast
Gelatin or junket--a liberal portion
/Second Day/: Same as the first, reducing--unless the digestion
is perfect--the amount prescribed for the noon meal.
/Third Day/: Same as the second, varying the meals by changing
fruits, or by adding another fresh vegetable to the evening meal;
but, before adding another article, eat the full amount of proteids
prescribed: eggs, fish, and gelatin.
/Fourth Day/:
BREAKFAST
One or two ripe bananas
Raisins or figs; or nuts or nut butter
Two or three glasses of fresh milk
LUNCHEON
Baked beans or lentils, with olive-oil or fresh
butter
Two or three eggs; preferably uncooked
DINNER
Two or three eggs, with two teaspoonfuls of
sugar; whip seven or eight minutes; add two
glasses of milk; mix thoroughly; drink slowly
Bran meal gems
Half a cup of bran, cooked
/Fifth Day/: Same as the fourth.
/Sixth Day/: Same as the first.
/Seventh Day/: Same as the second, repeating the menus for
a period of thirty to forty days, varying them by selecting such
vegetables as appeal most to the taste.
If the bowels should become constipated, take half a cup of cleansed
wheat bran, cooked, with the breakfast, and, just before retiring,
another half cup in hot water.
If possible, spend from two to three hours each day in the open air,
taking vigorous exercise. Oxygen is nature's great stimulant and
life-giver.
Eat slowly and masticate very thoroughly.
If there is a tendency toward obesity, sugar should be omitted from the
meals entirely.
Proteid foods should predominate in the diet. The following are the
most soluble and readily assimilable group of proteid foods suitable
for these menus, given in the order of richness and importance:
Eggs Shell-fish Gelatin
Milk Fish Fowl--white meat
Milk products
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