Part 8

Meals provided for invalids should be very simple, but served in a very dainty manner. A spotless serviette and tray cloth, bright silver, a bunch of flowers and a ribbon to match them in colour for tying the serviette (the colour of which can be changed from day to day) should not be forgotten. The food should be supplied in small quantities; half a cupful of broth will often be taken when a cupful would be sent away untouched, and the wishes of the patient should be respected so far as it is safe and wise to do so. It is also a good plan to serve two or three small separate courses, rather than to put everything that is provided on a tray together.

Stewed French plums and figs are valuable in the sickroom because of their laxative effects, and dainty sandwiches will be found acceptable by most invalids--made with flaked nuts and honey, dried milk (Lacvitum), potted meat, etc.

[Sidenote: =Don't Overfeed Invalids.=]

One of the greatest evils to be avoided by those who are nursing the sick is that of over-feeding. When nature is doing her best to meet a crisis, or to rid the body of microbes or impurities, it is a mistake to cause waste of vital energy by necessitating the expulsion of superfluous alimentary matter. Invalids should not be unduly persuaded to take food. The stomach generally requires _rest_, and is often in such a condition that digestion is impossible.

Much of the suffering and inconvenience endured by sick persons is simply the result of erroneous diet. Judicious feeding will do far more than drugs to alleviate and cure most maladies, in fact drugs and stimulants are seldom required. The great healing agent is the Life-force within--the "_Vis medicatrix Naturæ_"--and the wise physician will see that this power has a fair chance. He will encourage hopeful mental influence, and advocate pure air, pure food, and pure water, combined with a cessation of any physical transgression which has been the _cause_ of the malady in question.

Care should be exercised lest invalids partake too freely of starch foods, especially if such are insufficiently cooked. Wholemeal bread should be _light_ and _well baked_, and in most cases it will be more easily assimilated if toasted. Granose and other similar biscuits (which consist of entire wheatmeal in a super-cooked form, so that the starch is already transformed into 'dextrin') will be easily digestible and are slightly laxative in their effect. They are just the right thing to be taken with broth or soup or porridge. The following recipes will be found helpful.

=239. Brown Haricot Broth.=

(A perfect substitute for 'Beef Tea.')

Take 1/2-lb. of brown haricot beans. Wash and stew them with 1-qt. of hot water and some small onions for 3 hours, stewing down to 1-pt. Strain, and add pepper, celery-salt and butter when serving. This bean tea or broth, so prepared, will be found to be very savoury and of the same taste and appearance as beef tea, while being much richer in nutriment.

=240. Mock Chicken Broth.=

A valuable substitute for chicken broth, which is in every way superior to the decoction obtained by stewing the flesh and bones of the bird, can be made by stewing and serving white haricots in the same manner as in the previous recipe.

=241. Hygiama Apple Purée.=

Select two or three sound ripe apples, wash and rub in hot water, remove core and all bruised or dark parts, but not the peel, cut in small pieces, place in a covered jar or casserole with a cupful of water, or sufficient to prevent burning. Cook gently until apples are soft; then rub all through a fine sieve. Mix a tablespoonful or more of Hygiama with just enough water to form a paste, mix this paste into the apple, with just a touch of cinnamon or nutmeg if liked, and serve with pieces of dry toast, twice-baked bread or rusks.

=242. Oat Cream.=

A most excellent recipe for invalids and anæmic patients is prescribed by Dr. Oldfield, as follows: Boil 1 pint milk, sift into it a large handful of crushed oats. Simmer until it is thick as raw cream. Strain and serve; the patient to take 1/2-pint, sucking it through a straw slowly.

=243. Linseed Tea.=

Few persons realize the good qualities of linseed tea. It is useful for weak, anæmic and delicate persons; it produces flesh, is soothing in bronchial cases, and laxative. If made thin, and flavoured with lemon, it is quite palatable, and many persons get fond of it. The seed should be whole and of best quality, and it only requires stewing until the liquor is of the consistency of thin gruel.

=244. proteid Gruel.=

A good liquid food can be quickly made by warming a dessertspoonful of "Emprote" or "Malted Nuts" in a glass of milk, and flavouring to taste. A large teaspoonful of "Casumen" (pure milk proteid) dissolved in a breakfastcup of barley water, coffee, or vegetable soup, also readily provides much nutriment in a simple form.

=245. Lentil Gruel.=

This is a useful and nutritious food for invalids. To make the gruel, take a dessertspoonful of lentil flour, mixed smooth in some cold milk, add nearly 1-pt. of milk which has been brought to the boil. Boil for 15 minutes and flavour with a little cinnamon or vanilla. Serve with toast. This is the same as the much prescribed "Revalenta Arabica" food, but the lentil flour, without a long scientific name, only costs 3d. a pound, instead of half-a-crown.

=246. Malted Milk Prune Whip.=

One cup of prunes, 2 tablespoonfuls Horlick's Malted Milk, 1 tablespoonful sugar, lemon sufficient to flavour, white of egg. Wash well, and soak the prunes until tender. Boil with small piece of lemon until soft. Add sugar, remove stones, rub through colander; add the Horlick's Malted Milk, beat well; add the white of egg, well beaten. Cool, and serve with whipped cream. Flavour with vanilla if desired.

=247. Malted Milk Jelly.=

Phosphated gelatine 1 teaspoonful, Horlick's Malted Milk 2 to 4 teaspoonfuls, sugar and flavouring to suit. Soak the gelatine in cold water for 1 hour, then dissolve in just sufficient hot water. Add the Horlick's Malted Milk dissolved in 2 cups of hot water, and sweeten and flavour to taste.

=248. Malted Milk with Iced Fruit.=

Take of Horlick's Malted Milk 1 heaped teaspoonful, crushed fruit 1 tablespoonful, crushed ice 1 tablespoonful, 1 egg, acid phosphate twenty drops, grated nutmeg to flavour, water to make a cup. Mix the Malted Milk, crushed fruit and egg, beating the same for five minutes. Add the phosphate and crushed ice, stirring all for several minutes. Strain, and add ice-cold water or cold carbonated water, and grated nutmeg to flavour.

=249. Effervescent Malted Milk.=

Put some finely cracked ice into a glass. Fill it half full of soda, Vichy or Syphon water, and immediately add the desired amount of Horlick's Malted Milk in solution. Drink while effervescing. Brandy may be added if necessary.

=WHAT TO DO AT CHRISTMAS.=

The Christmas festival--which has degenerated into such a deplorable orgy of massacre and over-feeding in many countries which are called 'Christian'--can be observed and enjoyed without such barbarities and butchery as now take place.

How can we consistently sing and talk of 'Peace on Earth' when we are participating in ruthless warfare against the animal creation?

Is not this wholesale and cruel slaughter altogether discordant with the spirit and doctrine of the gentle and harmless Teacher of Nazareth, whose terrestrial birth is thus celebrated by pagan barbarity? Should not those of us who dare to call ourselves His followers protest against a custom which brings discredit upon His religion and causes humanely disposed Oriental nations to regard it almost with contempt?

The following suggestive Menu will at once show my readers that Christmas can be celebrated with a feast of good things without such butchery. And many are they who have found that its joys can even be enhanced by a sense of freedom from blood-guiltiness and personal responsibility concerning the deeds that are done in the shambles at this time of 'Peace and Goodwill.'

The Menu can be varied as taste and circumstances may dictate.

=A Bloodless Menu for Christmas.=

_From which a selection can be made._

Mock Turtle Soup (4). _Fried Bread Dice._ Julienne Soup (9). _Granose Biscuits._ Mock Scallop Oysters (24). Mock White Fish (32). _Parsley Sauce._ Savoury Nut Steaks (50). Macaroni Rissoles (68). _Sauce Piquante._ Yorkshire Pudding. Potato Purée (109). Cauliflowers. Baked Stuffed Tomatoes (104). Chestnut or Vegetable Soufflé (94 or 97). Plum Pudding (178). Stewed Pears. _Clotted Cream._ Mince Pies (220). Fresh Fruits. Almonds and Muscatels. Figs. Dates. Preserved Ginger.

The cost of such a dinner as this will be much less than that of a corresponding one which includes poultry, game, and joints of flesh. The amount saved could be appropriately expended in providing a few comforts for the poor and needy--thus the Christmas festival provides an opportunity for lessening the suffering in this world, and also for increasing the sum of human happiness.

=MENUS FOR THE WEEK.=

By MRS. WALTER CAREY.

The following Menus may be a guide to beginners, and show how easy it is to get variety:--

=Breakfast Menu, No. 1.=

Manhu Oats. Porridge. Tea or Coffee. Scrambled Eggs on Toast. Grilled Tomatoes, No. 122. Neapolitan Sausages, No. 123. Brown Bread. Honey. Marmalade. Butter. Fruit.

=Breakfast Menu, No. 2.=

Manhu Rye Porridge. Tea or Coffee. Granose Biscuits. Eggs à la Crême, No. 84. Savoury Rissoles, No. 98. Brown Bread. Honey. Jam. Butter. Fruit.

=Breakfast Menu, No. 3.=

Manhu Wheat Porridge. Tea or Coffee. Omelette aux Tomates, No. 82. Potted White Haricots, No. 144. Stewed French Plums, No. 193. Brown Bread. Honey. Jam. Butter. Fruit.

=Breakfast Menu, No. 4.=

Ixion Kornules. Tea or Coffee. Toast. Omelette aux Fines Herbes, No. 87. Grilled Mushrooms. Brown Bread. Baked Apples. Butter. Marmalade. Honey. Fruit.

=Breakfast Menu, No. 5.=

Manhu Barley Porridge. Tea or Coffee. Baked Stuffed Tomatoes, No. 104. Marmite Toast, No. 128. Stewed French Plums. Brown Bread. Butter. Marmalade. Honey. Fruit.

=Breakfast Menu, No. 6.=

Granose Flakes with Hot Milk. Tea or Coffee. Savoury Rissoles, No. 98. Scrambled Eggs and Tomatoes, No. 88. Brown Bread. Stewed Apples. Butter. Marmalade. Honey. Fruit.

=Breakfast Menu, No. 7.=

Manhu Wheat Porridge. Tea or Coffee. Granose Biscuits. Stewed Figs. Fried Eggs and Mushrooms. Milanese Croquettes, No. 113. Brown Bread. Butter. Marmalade. Fruit.

=Cold Luncheon Menu, No. 1.=

Oeufs Farcie en Aspic, No. 131. Salad & Mayonnaise Dressing, No. 156. Potted Meat Sandwiches, No. 152. Poached Apricots, No. 205. Jellied Figs, No. 184. Milk Cheese, No. 155. Scotch Oat Cakes. Coffee. Fruit.

=Cold Luncheon Menu, No. 2.=

Nut Galantine, No. 132. Salad and Mayonnaise Dressing, No. 156. Egg and Cress Sandwiches, No. 148. Lemon Sponge, No. 206. Stewed and Fresh Fruit. Camembert Cheese. Biscuits. Coffee.

=Luncheon Menu, No. 3.=

Mock Lobster Shapes in Aspic, No. 135. Tomato Salad. Egg Sandwiches, No 147. Mock Chicken Rolls, No. 60. Orange Jelly, No. 212. Creamed Rice Moulds, No. 185. Gruyère Cheese. Biscuits. P. R. Crackers. Coffee. Fruit.

=Luncheon Menu, No. 4.=

White Haricot Soup, No. 13. Mock Scallop Oysters, No. 24. Eggs Florentine, No. 83. Cheese Soufflé. Fruit Tart. Custard. Cheese. Fruit. Coffee.

=Luncheon Menu, No. 5.=

Tomato Soup, No. 6. Mock White Fish, No. 32. Walnut Cutlets, No. 34. Green Peas. Mashed Potatoes. Castle Puddings, No. 189. Meringues. Cheese. Fruit. Coffee.

=Luncheon Menu, No. 6.=

Brazil Nut Soup, No. 8. Mock Oyster Patties, No. 25. Chestnut Stew, No. 130. Creamed Macaroni, No. 70. Rice and Sultana Pudding, No. 208. Apple Fritters, No. 210. Cheese. Fruit. Coffee.

=Luncheon Menu, No. 7.=

Julienne Soup, No. 9. Mock White Fish, No. 32. Savoury Golden Marbles, No. 116. Brown Sauce, No. 174. French Beans. Stuffed Vegetable Marrow, No. 112. Empress Pudding, No. 211. Cheese Straws. Fruit. Coffee.

* * * * *

=Dinner Menu, No. 1.=

_Soups_--Mock Turtle Soup, No. 4. Dinner Rolls, No. 228. _Fish_--Fillets of Mock Sole, No. 29. Sauce Hollandaise, No. 166. _Rôti_--Nut Timbale, No. 65. Spinach Soufflé, No. 92. Potato Croquettes, No. 117. _Entrée_--Macaroni à la Turque, No. 67. _Sweets_--Plum Pudding, No. 179. White Sauce, No. 167. Semolina Moulds, No. 188. _Dessert_--Muscatel Raisins. French Plums. Dry Ginger. Fruit and Biscuits. Coffee.

=Dinner Menu, No. 2.=

_Soup_--Chestnut Soup, No. 2. Granose Biscuits. Dinner Rolls, No. 228. _Fish_--Mock White Fish, No. 32. _Rôti_--Mock Steak Pudding, No. 59. Parsley Sauce, No 164. Green Peas. Potato Purée, No. 109. _Entrée_--Spinach Soufflé, No. 92. _Sweets_--Sultana and Ginger Pudding, No. 182. Cream, or Fruit Sauce, No. 177. Jellied Figs, No. 184. _Dessert_--Fruit. Salted Almonds, No. 129. Dry Ginger. Coffee.

=Dinner Menu, No. 3.=

_Soup_--Celery Soup, No. 16. _Fish_--Omelet aux fine Herbes, No. 87. _Rôti_--Chestnut and Mushroom Pudding, No. 59. Flaked Potatoes. Brussels Sprouts Sauté, No. 102. _Entrée_--Green Pea Soufflé, No. 93. _Sweets_--Jam Roll. Stewed French Plums, No. 193. _Dessert_--Fruit. Sultanas. Figs. Almonds. Coffee.

=Dinner Menu, No. 4.=

_Soup_--White Haricot Soup, No. 13. Croûtons. _Fish_--Mock Oyster Patties, No. 25. _Rôti_--Mock Sweetbread Quenelles, No. 43. Mashed Potatoes. Cauliflower. _Entrée_--Asparagus Soufflé, No. 96. _Sweets_--Marmalade Pudding, No. 191. Vanilla Creams. _Dessert_--Fruit. Dry Ginger. Biscuits. Coffee.

=Dinner Menu, No. 5.=

_Soup_--Green Lentil Soup, No. 10. Granose Biscuits. _Fish_--Fried Chinese Artichokes, No. 27. _Rôti_--Walnut Rissoles, No. 37. French Beans. Mashed Potatoes, No. 109. _Entrée_--Omelet, No. 81. Spinach à la Crême, No. 91. _Sweets_--Apple Custard, No. 201. Lemon Cheese Cakes, No. 218. _Dessert_--Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee.

=Dinner Menu, No 6.=

_Soups_--Tomato Soup, No. 6. Fried Bread Dice. _Fish_--Mock Scallop Oysters, No. 24. _Rôti_--Purée of Walnuts, No. 40. Spinach à la Crême, No. 91. Mashed Potatoes, No. 109. _Entrée_--Macaroni Cutlets, No. 68. _Sweets_--Empress Pudding, No. 211. Orange Jelly, No. 212. _Dessert_--Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates. Coffee.

=Dinner Menu, No. 7.=

_Soup_--Artichoke Soup, No. 1. Granose Biscuits. _Fish_--Green Artichokes, No. 26. _Rôti_--Nut Croquettes, No. 41. Yorkshire Pudding, No. 119. Brown Gravy, No. 162. Mashed Potatoes, No. 109. _Entrée_--Baked Stuffed Tomatoes, No. 104. _Sweets_--Fruit Salad, No. 180. Custard Moulds, No. 194. _Dessert_--Fruit. Salted Almonds. Roast Pine Kernels. Dry Ginger. Biscuits. Coffee.

=Hints to Housekeepers.=

A few simple hints to those who are trying the vegetarian recipes in this book may be useful.

Cooking utensils should be kept quite separate from those used for meat, fish or fowl.

Nut-oil or nut-butter should always be used for frying, and the right heat is known when a slight blue haze rises above the pan, or by dipping a finger of bread in the oil, when if hot enough it will at once fry brown and crisp. After frying it is always best to place the articles fried on some folded tissue paper to drain out the frying oil.

Marmite, Nutril and Carnos make good additions to stock for flavouring soups and gravies.

In this kind of cookery there is no waste, all the food is edible and anything that remains over from dishes can be put together and made into curries, stews, cottage pie, etc., etc.

Excellent Salads can be made by the addition of uncooked scraped and sliced carrots and beetroot; and also by chopping up very finely celery, Brussels sprouts, French beans, green peas, cabbage, parsley, onions, etc. The bright colours of these raw vegetables are most useful in decorating galantines and other cold dishes, and when arranged with regard to colour, make a most artistic garnishing and are most wholesome.

Pea nuts, pine kernels, and hazel nuts are much improved in flavour by being put in a baking pan in the oven until slightly browned.

Lemon juice is a good substitute for vinegar in all sauces.

For making a smooth soup it is a good plan to rub the vegetables after they are cooked through a very fine hair sieve.

In making cutlets a stick of macaroni should be inserted in the thin end of the cutlet to represent a bone, it may be fried or not with the cutlet.

From several years' experience I have found the non-flesh cookery is most economical, the expense being less than half that of the corresponding meat dishes.

=Margaret Carey=

=UNFIRED AND VITAL FOODS.=

The following practical information and suggestions will be found helpful by those who wish to test the advantages of living solely upon uncooked foods--as now recommended by so many progressive physicians, dietetic specialists, and teachers of hygiene. Although such a strictly simple and natural dietary may at first involve some gustatory self-denial, the benefits resulting from its use are declared by many who speak from personal experience to be well worthy of any inconvenience or sacrifice involved.

=List of Foods and Fruits. etc., that can be eaten uncooked.=

_Cheeses_--Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola, Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton, St. Ivel, Wenslet, Wensleydale, Wiltshire, etc.

_Fruits_--(Dried) Apples, apricots, currants, dates, figs, muscatels, peaches, prunes or French plums, pears, raisins, sultanas, etc.

(Fresh) Apples, bananas, blackberries, currants, cantaloupes, cherries, damsons, gooseberries, greengages, green figs, lemons, melons, mulberries, nectarines, orange, pineapple, pears, peaches, plums, pomegranates, quince, raspberries, strawberries, tangerines, etc.

_Nuts_--(Fresh) Almonds, Barcelona, Brazil, cobs, coconuts, filberts, Spanish, walnuts, etc.

(Shelled) Almonds, Barcelona, cashew, hazel, pea-nut, pine kernels, walnuts, etc.

_Roots_--Artichokes, carrots, parsnips, turnips and potatoes (which must be very finely grated).

_Vegetables_--Cabbage (red and white), cauliflower, corn salad, cucumber, celery, chicory, endive, lettuce, leeks, mustard and cress, onion, parsley, radishes, sprouts, spinach, salsify, seakale, tomatoes, watercress, etc.

=RECIPES.=

_Nut-meat_--2-ozs. shelled nuts, 1-oz. bread, 1 tablespoonful of milk. Put nuts and bread through a nut-mill. Mix together with milk. Roll out thin and cut into shapes with glass. This is sufficient for two. Look well over nuts before using, do not blanch almonds but rub them well with a cloth.

_Unfired Pudding or Cakes_--1-oz. each of dates, sultanas, currants, candied peel and French plums, and 2-ozs. nuts. Put all through a nut-mill and mix well together. Roll out and make into cakes. For a pudding, put mixture in a well greased basin, press down, leave for an hour or so and turn out. If too moist add breadcrumbs. Serve with cream.

_Unfired Dried Fruit Salad_--Ingredients as for pudding, but do not put through a mill; chop all the fruit and nuts and serve dry with cream.

_Dried Fruits_, such as French plums, peaches or apricots should be put in soak for 12 hours. Do not cook.

SALADS.

_Brussels Sprouts_--Use hearts only, which cut into small pieces.

_Cabbage_--Use hearts only, which cut into small pieces.

_Cauliflower_--Use flower part only, which cut into small pieces.

_Chicory or Seakale_--Cut into small pieces.

_Lettuce_--In the usual way.

_Spinach and Mint_--Use leaves only, which cut up very small.

_Root Salad_--Carrots or beetroot and turnips. Peel and put through a nut-mill and mix well together.

Most green salads are improved with the addition of radishes.

Salads can be mixed ad lib., but a greater variety of food is secured by using one or two vegetables only at a time.

_Salad Dressing_--(1) Half a cup of oil, 1 tablespoonful of lemon juice and the yolk of an egg. Mix egg with oil and add lemon afterwards. (2) Half a cup of oil and one well mashed tomato mixed well together.

_Flavourings_--For Nut-meat--Use grated lemon peel, mint, thyme or grated onion. For Dried Fruit Pudding or Cake--Use ground cinnamon, grated lemon peel, nutmeg, ground or preserved ginger.

=QUANTITIES.=

First meal at 11 o'clock--Per Person--approximately--

2-ozs. cheese. 2-ozs. dried Fruit. 3-ozs. salad or root salad. 2-ozs. brown bread, biscuits or unfired bread with butter.

Second meal at 7 o'clock--

2-ozs. nut-meat. 6-ozs. raw fruit. 3-ozs. salad. 2-ozs. brown bread, biscuits or unfired bread and butter.

It is well to drink only between meals, i.e., first thing in the morning after dressing; between first and second meal; and before going to bed. No alcohol or strong tea and coffee should be taken.

=SOME SUGGESTIVE MENUS.=

=_Spring--(March-April-May.)_=

=FIRST MEAL.=

SUNDAY--Tomato and Onion Salad. Cheese (St. Ivel). Unfired Pudding and Cream.

MONDAY--Carrot and Beetroot Salad. Cheese (Pommel). Dried Figs.

TUESDAY--Onions. Cheese (Cheddar). Dates.

WEDNESDAY--Seakale Salad. Cheese (Gruyère). Raisins.

THURSDAY--Salsify Salad. Cheese (Camembert). Sultanas.

FRIDAY--Celery Salad. Cheese (Wiltshire). French Plums.

SATURDAY--Batavia. Cheese (Cheshire). Dried Apricots.

=SECOND MEAL.=

SUNDAY--Cucumber Salad. Nut-meat (Jordan Almonds). Fresh Fruit Salad.

MONDAY--Endive Salad. Nut-meat (Hazel). Apples.

TUESDAY--Spring Cabbage Salad. Nut-meat (Pine Kernels). Oranges.

WEDNESDAY--Corn Salad and Radishes. Nut-meat (Cashew). Red Bananas.

THURSDAY--Watercress and Radishes. Nut-meat (Shelled Walnuts). Tangerines.

FRIDAY--Spinach and Mint Salad. Nut-meat (Barcelona). Bananas (Canary or Jamaica).

SATURDAY--Cauliflower Salad. Nut-meat (Peanuts). Fresh Cape Fruit.

=_Summer--(June-July-August.)_=

=FIRST MEAL.=

SUNDAY--Tomato and Parsley Salad. Cheese (Dutch). Peaches.

MONDAY--Carrot and Turnip Salad. Cheese (Cream). Apples.

TUESDAY--Spring Onion Salad. Cheese (Cheddar). Plums.

WEDNESDAY--Endive (summer) Salad. Cheese (Half-cheese). White Currants.

THURSDAY--Cabbage Lettuce Salad. Cheese (Stilton). Pears.

FRIDAY--Seakale Salad. Cheese (Gorgonzola). Banana.

SATURDAY--Corn Salad & Radishes. Cheese (Gloucester). Raspberries.

=SECOND MEAL.=

SUNDAY--Cucumber Salad. Nut-meat (Pine Kernels). Fresh Fruit Salad.

MONDAY--Lettuce Salad. Nut-meat (Cashew). Strawberries.

TUESDAY--Watercress and Radishes. Nut-meat (Almonds). Red Currants.

WEDNESDAY--Summer Cabbage Salad. Nut-meat (Shelled Walnuts). Greengages.

THURSDAY--Cauliflower and Mustard and Cress. Nut-meat (Hazels). Gooseberries.

FRIDAY--Mixed Salad. Nut-meat (Barcelona). Black Currants.

SATURDAY--Lettuce and Radishes. Nut-meat (Peanuts). Cherries.

=_Autumn--(September-October-November.)_=

=FIRST MEAL.=

SUNDAY--Tomato Salad. Cheese or Fresh Almonds. Pineapple.

MONDAY--Carrots and Celery. Cheese or Fresh Cob Nuts. Damsons.

TUESDAY--Corn Salad and Radishes. Cheese or Filberts. Apples (Golden Nobs).

WEDNESDAY--Brussels Sprouts Salad. Cheese or Barcelona Nuts. Melon.

THURSDAY--Onion Salad. Cheese or Brazil Nuts. Grapes (White).

FRIDAY--Endive Salad. Cheese or Fresh Walnuts. Bananas.

SATURDAY--Red Cabbage. Cheese or Hazel Nuts. Pears.

=SECOND MEAL.=

SUNDAY--Cucumber Salad. Nut-meat (Almonds). Fresh Fruit Salad.

MONDAY--Chicory Salad. Nut-meat (Hazel). Grapes (Black).