Part 8

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