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Wheat bran
Choice of the following vegetables, baked in casserole dish: peas,
asparagus, or onions
Spinach, with egg
A few spoonfuls of plain boiled wheat
A baked potato
Drink two glasses of cool water at each of these meals.
Just before retiring, take a small portion of wheat bran, and spend at least
ten minutes in vigorous exercise.
SUMMER MENU
SOUR STOMACH—INTESTINAL GAS
CONSTIPATION
Drink copiously of cool water, and take a brisk walk or vigorous exercise
and deep breathing before breakfast.
BREAKFAST
Cantaloup or peaches—no cream
Half a cup of wheat bran, cooked
Whipped egg—a dash of sugar
A baked banana—very ripe
One or two glasses of water
LUNCHEON
A green salad
An ear or two of tender corn, masticated very thoroughly
Nuts
Wheat bran
A glass or two of water
DINNER
A green salad
Choice of two fresh vegetables—peas, corn, beans, okra, eggplant
beans, okra, eggplant
A potato
Cream cheese with nuts and raisins
A small portion of bran, cooked
Water
Cool water should be drunk freely at meals, and mastication should be
thorough.
FALL MENU
SOUR STOMACH—INTESTINAL GAS
CONSTIPATION
First Day: On rising, drink two glasses of water, and devote three or
four minutes to Exercises 3 and 5. (See Vol. V, pp. 1344 and 1345.) Inflate
the lungs every fourth or fifth movement to their extreme capacity.
BREAKFAST
Steamed or boiled whole wheat
A tablespoonful or two of coarse wheat bran (This may be cooked, and
served the same as any ordinary cereal, and eaten with butter and
salt)
One or two exceedingly ripe bananas (baked if preferred), eaten with
cream and nut butter
One egg whipped very briskly, to which add a teaspoonful each of
sugar and of lemon juice while whipping
LUNCHEON
Four glasses of milk, drinking half a glass every six or eight minutes
DINNER
Choice of two of the following vegetables:
Carrots, parsnips, squash, beets, tender cabbage
A baked potato or whole wheat bread
A green salad or celery
One egg, whipped (The egg could be omitted, and the combination of
foods would still be well balanced)
Wheat bran
Just before retiring, take a spoonful of wheat bran in half a glass of water.
Exercise as prescribed for the morning.
Second Day: The same as the first, increasing the quantity of food, if
hungry. The noon meal could consist of two eggs, prepared as prescribed,
and one fresh vegetable, uncooked, such as carrots or turnips, eaten with a
green salad and either nuts or olive-oil. A banana, with very thin cream,
might also be taken.
Third Day: Practically the same as the second, varying the breakfast by
omitting eggs, allowing it to consist of bananas, soaked prunes and cream;
or, oatmeal in small quantity, with thin cream; or, if agreeable, let it consist
of the same articles as prescribed for the first day.
FOURTH DAY:
BREAKFAST
A cup of hot water
Bran meal gems, with butter
Bananas, with soaked prunes, and either nuts or nut butter (Bananas
should be baked unless very ripe)
LUNCHEON
Two egg whites and one yolk rolled with whipped cream into a very
rare omelet
A small, baked potato
DINNER
Anything in the way of a salad—celery, lettuce, cabbage
String beans, parsnips, pumpkin, squash, onions, or carrots
One egg whipped or cooked two minutes
A baked potato or baked beans
Just before retiring, take a heaping tablespoonful of wheat bran and the
exercises which were prescribed for the first day.
Fifth Day: Same as the fourth.
Sixth Day: Same as the first, repeating the diet, day by day, for twelve
or fifteen days.
WINTER MENU
SOUR STOMACH—INTESTINAL GAS
CONSTIPATION
Immediately on rising, take a cup of hot water, into which put two
tablespoonfuls of wheat bran. Devote from three to five minutes to deep
breathing exercises.
BREAKFAST
Half a cup of wheat bran cooked from twenty to thirty minutes; eat
with cream and a very little salt
One or two very ripe bananas, with cream and nuts
Whole wheat, thoroughly cooked
LUNCHEON
Boiled onions, carrots, or squash—any one or two of these
A bit of green salad or celery
A baked white potato—eat skins and all
A tablespoonful of wheat bran, either cooked or uncooked
DINNER
A bit of slaw or celery
Spinach, carrots, parsnips, beets, turnips, pumpkin, or squash—any
one or two of these pumpkin, or squash—any one or two of these
Baked beans or baked sweet or white potatoes
A small portion of fish or chicken (If this is not convenient, an egg,
lightly cooked, may be eaten)
If something sweet is desired, a small portion of plain ice-cream or gelatin
may be eaten once a week.
From one to two glasses of water should be drunk at each of these meals.
If it is cold, and something hot is desired, a cup of sassafras tea, made
from the bark of the red sassafras root, may be taken at the morning and
the evening meal. (See p. 681.)
Just before retiring, devote three or four minutes to deep breathing
exercises.
At the beginning of the evening meal, or on retiring, two or three
tablespoonfuls of bran may be taken in a little hot water. The quantity of
bran may be reduced according to the condition of the bowels.
SPRING MENU
STOMACH AND INTESTINAL CATARRH
Catarrh of the stomach is merely a form of chronic irritation caused by a
residue of hydrochloric acid in the stomach following the process of
digestion. This condition is augmented by intoxicating and stimulating
beverages—tobacco, liquor, beer, tea, coffee; by acids, such as vinegar,
lemon, grapefruit, and pineapple juices; by cane-sugar, cereal starches,
and meat. The remedy, therefore, is found in eliminating these things, and
in confining the diet to the following foods:
All fresh vegetables
Milk
Eggs Nuts
Green salads Subacid fruits
Very tender fish or white meat of fowl—
Melon
occasionally
Inasmuch as the primary cause of stomach catarrh is supersecretion
of hydrochloric acid, an abundance of pure water should be drunk at
meals and also between meals.
BREAKFAST
A cup of hot water
Egg whites, whipped, mixed with lukewarm milk; drink slowly
Drink a cup of hot water about 11 a. m.
LUNCHEON
A cup of hot water
A green salad or one fresh vegetable
A new potato, baked; serve with butter
Rice, simmered over night; serve with rich milk
Half a cup of water at close of meal
Drink a cup of hot water about 4 p. m.
DINNER
A cup of hot water
Two fresh vegetables
A new potato, baked
Bran gems, with butter
An egg, or a very small portion of either tender fish or chicken
Mastication must be perfect.
Bread, flour, and cereal products should be omitted, with the
exception of a very limited quantity of thoroughly cooked rice and
wheat bran.
Sweets, desserts, tea, coffee, all sedative and stimulating beverages,
and drugs and narcotics should be omitted.
Water should be drunk copiously both at meals and between meals.
SUMMER MENU
STOMACH AND INTESTINAL CATARRH
BREAKFAST
A bit of subacid or non-acid fruit—pear, peaches, plums, or
melon
Whipped eggs, using an excess of whites
An extremely ripe banana, baked, eaten with very little thin
cream
LUNCHEON
A green salad with nuts
Tender corn or string beans
A baked sweet or a white potato
DINNER
A salad with grated nuts—no dressing
One or two fresh vegetables—corn, peas, beans, carrots
A baked white potato
A whipped egg, or fish, if engaged in manual labor
A very ripe peach or a melon
FALL MENU
STOMACH AND INTESTINAL CATARRH
BREAKFAST
A melon or a very ripe peach
Two or three glasses of fresh milk, taken slowly
Half a cup of wheat bran, cooked
LUNCHEON
A very small portion of green salad, with grated nuts
Tender corn, lima beans, or lentils
DINNER
A green salad, with grated nuts
Stewed pumpkin or squash
Corn, carrots, or parsnips
A baked potato or baked beans
WINTER MENU
STOMACH AND INTESTINAL CATARRH
BREAKFAST
A pint of junket
One whipped egg
LUNCHEON
Vegetable soup
Boiled onions, carrots, or turnips
An egg or a small portion of tender fish
A baked potato
DINNER
Choice of the following cooked in a [B]casserole dish:
a Cauliflower, cabbage, or Brussels sprouts
b Carrots, parsnips, or turnips
A baked potato
A vegetable salad with ripe olives and nuts
[B] For cooking en casserole, see p. 671.
MENUS FOR FERMENTATION
SPRING MENU
FERMENTATION—INTESTINAL GAS FEVERED
STOMACH AND LIPS CANKERS ON TONGUE
BREAKFAST
A glass of cool water
Three or four egg whites and one yolk, whipped; sweeten
slightly; add half a glass of milk
Gelatin, without fruit, or two extremely ripe bananas baked in a
casserole dish
LUNCHEON
Carrots, parsnips, or turnips
Peas or asparagus
A white potato, either baked or boiled
DINNER
Cream of asparagus soup, made rather thin
Peas in the pod (See recipe, p. 679)
A new, white potato, baked; serve with very little butter
One egg, whipped
A glass or two of cool water
An abundance of cool water should be drunk between meals, and
from one to two glasses at meals.
Fevered stomach is caused by fermentation of food—hyperacidity.
After the diet is balanced so as to be chemically harmonious, the
next most important thing is copious water-drinking at meals and
between meals.
See Vol. II, p. 434.
SUMMER MENU
FERMENTATION—INTESTINAL GAS FEVERED
STOMACH AND LIPS CANKERS ON TONGUE
Immediately on rising, drink a glass or two of water. Also take
vigorous exercise and deep breathing.
BREAKFAST
Cantaloup, or watermelon, eliminating the pulp
Half a pint of junket or gelatin
A baked banana or bran meal gems
LUNCHEON
A liberal portion of fresh green corn, boiled or steamed in the
husk; eat with a very little butter
DINNER
Two fresh green vegetables
Choice of fish or an egg
A baked potato
From one to two glasses of water should be drunk at each of these
meals, eliminating all sweets and acids.
If there is a tendency toward constipation, half a cup of wheat bran,
cooked, and served as an ordinary cereal, should be taken at the
morning and the evening meal.
FALL MENU
FERMENTATION—INTESTINAL GAS FEVERED
STOMACH AND LIPS CANKERS ON TONGUE
Immediately on rising, drink a cup of cool water, and take vigorous
exercise and deep breathing.
BREAKFAST
A bunch of California grapes
One egg—coddled (See recipe, p. 677)
Choice of very ripe bananas, baked—served with butter and thin
cream, or a corn-meal muffin
A cup of hot water into which put a little sugar or cream
LUNCHEON
Two or three eggs whipped very thoroughly, to which slowly add
a teaspoonful each of lemon juice and of sugar while whipping.
Add half a glass of milk to each egg
EMERGENCY LUNCHEON
A scrambled egg or a morsel of fish, eaten with a baked potato
A boiled onion
A cup of water
DINNER
Choice of carrots, parsnips, squash, or string beans, seasoned
with a little butter
A baked potato or green corn
A cup of milk
EMERGENCY DINNER
Two baked potatoes
A boiled onion
A glass of milk, and an egg, if desired
If one is engaged in heavy manual labor, the food may be increased
beyond the amount herein prescribed. The combination, however,
should be observed.
The emergency luncheon is to be taken if one does not like the
regular luncheon. The same rule should be observed with the
emergency dinner. The regular luncheon contains considerable
protein, which is very necessary in these conditions. The emergency
dinner contains the same in another form. The one may be chosen
which appeals most to natural hunger.
Now and then the breakfast may consist of one or two extremely
ripe bananas, eaten with nut butter and cream, and one or two
whipped eggs.
WINTER MENU
FERMENTATION—INTESTINAL GAS FEVERED
STOMACH AND LIPS CANKERS ON TONGUE
BREAKFAST
A small bunch of grapes
Two egg whites and one yolk, whipped very fine, into which
whip a teaspoonful of sugar. Whip until stiff and smooth
One or two exceedingly ripe bananas, baked, eaten with cream
A cup of hot water with a little sugar and cream
LUNCHEON
A baked potato or a bran meal gem
A boiled onion or baked squash
DINNER
Vegetable soup
One fresh vegetable such as carrots, parsnips, squash, or
turnips
A baked potato—eat skins and all
A cup of chocolate, or a whole wheat cracker
If the tongue should become coated, or the mouth sore, the amount
of food prescribed for the evening meal should be reduced until
digestion is perfect, which can be aided largely by drinking copiously
of water.
If the bowels should become slightly constipated, take two heaping
tablespoonfuls of wheat bran in a cup of hot water just before
retiring. It is not necessary to masticate the bran. Devote two or
three minutes to deep breathing exercises, Nos. 1 and 5, as shown
in Vol. V, pp. 1343 and 1345.
The eggs can be taken uncooked, without whipping, if preferred.
MENUS FOR CONSTIPATION
SPRING MENU
CONSTIPATION (CHRONIC) NERVOUSNESS
First Day: Immediately on rising, take half a cup of wheat bran,
in hot water, and eat a tablespoonful of soaked evaporated apricots.
Devote five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344
and 1345.) These should be taken vigorously, before an open
window, and before dressing. Then take a cool shower bath and a
vigorous rub down.
If possible, take half an hour's walk before breakfast.
BREAKFAST
Half a cup of coarse wheat bran, cooked ten minutes; eat with
thin cream
Two bran meal gems
Two large, very ripe bananas, with thin cream and either nuts or
nut butter (The bananas may be baked if preferred)
Two glasses of water
Devote two or three minutes to exercises 3 and 5, about ten o'clock,
if possible.
LUNCHEON
A dozen soaked prunes and one very ripe banana
Two tablespoonfuls of nuts, or a rounded tablespoonful of nut
butter (The prunes, the banana, and either the nuts or nut
butter may be eaten together)
One egg, whipped, or cooked two minutes (If whipped, add
sugar and lemon juice)
Peas or asparagus
Half a cup of coarse wheat bran
Drink two glasses of water during the progress of the meal.
DINNER
A salad of lettuce, asparagus, peas or carrots; or anything
green, eaten with either nuts or nut butter
One egg, coddled; serve with butter and salt
A baked potato or a whole wheat muffin
A cup of wheat bran, slightly cooked if desired, and eaten with
thin cream
Two glasses of water
Just before retiring, take half a cup of wheat bran.
Second Day: The same as the first, slightly increasing the
quantity of food if there is a tendency toward weakness or unusual
fatigue.
Third Day: The same as the second, varying the meals by
changing the vegetables.
Fourth Day: On rising, eat a cup of soaked apricots, and take the
exercises which were prescribed for the first day.
BREAKFAST
A cup of wheat bran, with cream
A cup of hot water
The juice of one sweet orange
A small portion of plain wheat, boiled (simmered over night)
One egg, coddled
LUNCHEON
A dozen soaked prunes
Two extremely ripe bananas, with two tablespoonfuls of nuts
Three or four figs, and cream cheese—fresh
Two glasses of water
DINNER
A cup of hot water
A cup of wheat bran
Two large, boiled Spanish onions
One other vegetable
A baked potato
One glass of cool water
Just before retiring, eat a few soaked evaporated apricots, or half a
cup of bran.
Note: The apricots should be omitted if there is a tendency toward
sour stomach (premature fermentation), or rheumatism.
Fifth Day: the Same As the Fourth.
Sixth Day: The same as the first.
Repeat this diet until the bowels become normal. The bran and the
apricots may then be reduced according to the condition of the
bowels, and the quantity of vegetables, eggs, and other solids
increased sufficiently to meet the demands of normal hunger.
SUMMER MENU
CONSTIPATION (CHRONIC) NERVOUSNESS
Immediately on rising, eat two or three very ripe peaches or plums,
and drink a glass or two of water. Devote from five to ten minutes to
vigorous exercise and deep breathing, especially exercise No. 3. (See
Vol. V, p. 1344.)
BREAKFAST
A dish of sliced peaches—very ripe; a little sugar, but no cream
Half a cup of wheat bran, with a spoonful or two of crushed
wheat, thoroughly cooked (simmered over night)
An ear of tender corn—prepared choice
LUNCHEON
A liberal portion of tender corn
A lettuce and tomato salad, eaten with grated nuts
DINNER
A liberal green salad, with grated nuts
A baked sweet potato
Fresh peas, beans, Brussels sprouts, cabbage, corn—any two of
these
A portion of wheat bran, cooked
If the above menus do not seem sufficient to sustain the body while
performing manual labor, one or two whipped eggs may be added.
Just before retiring, eat three or four ripe peaches, or a large bunch
of blue grapes, swallowing seeds without mastication. Take exercises
as prescribed for morning.
From two to three glasses of water should be drunk at each of these
meals.
FALL MENU
CONSTIPATION (CHRONIC) NERVOUSNESS
(For general instructions see Spring Menu.)
Just after rising, eat a bunch of grapes.
BREAKFAST
Cantaloup or melon
Wheat bran and a small portion of whole wheat
Two or three baked bananas, eaten with raisins and nuts
LUNCHEON
Celery or slaw
One fresh vegetable
An ear of tender corn or a baked potato
Wheat bran
DINNER
Lettuce and tomato salad
Okra, eggplant, cauliflower, carrots, squash, cabbage, string
beans—any two of these
Chicken or fish—very limited portion
A cantaloup or a baked banana
From two to three glasses of water should be drunk at each of the
above meals, and mastication should be very thorough.
WINTER MENU
CONSTIPATION (CHRONIC) NERVOUSNESS
Immediately on rising, take the juice of a sweet orange.
For general instructions see Spring Menu.
BREAKFAST
Two extremely ripe bananas, eaten with nuts or nut butter (The
bananas may be baked if preferred)
A liberal portion of whole wheat, boiled until very soft—
simmered over night; serve with butter or cream
LUNCHEON
Spinach, with an egg
Endive, kale, or cabbage
Peas, beans, lentils, or corn
DINNER
Celery, with nuts
Carrots, parsnips, beets, onions, stewed pumpkin, or squash
A small rare omelet, or a very small portion of fish; omelet
preferred
A potato
A glass of pure apple cider may be drunk just after rising, and just
before retiring.
From two to three glasses of water should be drunk at each of the
above meals.
SPRING MENU
CONSTIPATION—AUTOINTOXICATION LOW
VITALITY
Choice of the following menus:
MENU I MENU II
BREAKFAST
Half a cup of wheat bran, cooked
Two glasses of water
The juice of a sweet Florida Wheat bran, cooked
orange (Russet seedling) Boiled whole wheat, with cream
One glass of water Two tablespoonfuls of nuts or
One whole egg, whipped one tablespoonful of nut butter
with teaspoonful of sugar One very ripe banana, with
One or two extremely ripe nuts and raisins
bananas, with nuts and cream
LUNCHEON
Peas or asparagus A boiled onion
A baked potato Whole wheat or a bran meal gem
A cup of hot water A cup of hot water
DINNER
Green peas A small portion of fish or
Spanish onions of white meat of chicken
One very small, baked white
A small, baked white potato
potato
(Eat skins and all) A salad of lettuce or anything
Two eggs, lightly poached green, with oil
Nuts and raisins, if something A baked banana
MENU I MENU II
sweet is desired
A spoonful or two of coarse wheat bran should be taken both at
breakfast and at dinner; also, just before retiring, a glass of water
and a few pieces of soaked evaporated apricots.
(The apricots should be omitted if there is a tendency toward either
fermentation or rheumatism.)
SUMMER MENU
CONSTIPATION—AUTOINTOXICATION LOW
VITALITY
Choice of the following menus:
MENU I MENU II
BREAKFAST
Fresh fruit—grapes preferred Wheat bran
A baked sweet potato Melon or peaches
Two very ripe bananas, Very ripe bananas with
with figs and cream cream, nuts and raisins
Wheat bran One glass of water
One whipped egg
LUNCHEON
One or two fresh vegetables
Melon
(choice)
One fresh vegetable A baked potato or corn
A bran gem with either A green salad
butter or nut butter Bran, or a bran gem
Two tablespoonfuls of nuts (choice)
MENU I MENU II
One glass of water
DINNER
A fruit salad made of bananas, Practically the same as for
raisins, and grated nuts; luncheon, with choice of
serve with whipped cream junket or gelatin
Two tablespoonfuls of nuts (choice)
Cream cheese and one fig
Boiled wheat, with sweet butter
Two glasses of water
A melon
SUPPLEMENTARY MENU
Corn
Spinach
Two egg whites—poached or whipped
A potato
A salad
Water and wheat bran
If there is a craving for something sweet, let the evening meal
consist entirely of ice-cream and three or four glasses of water. All
sweets may be omitted, however, if they do not especially appeal to
the taste.
Take vigorous exercise and deep breathing just after rising, and just
before retiring.
FALL MENU
CONSTIPATION—AUTOINTOXICATION LOW
VITALITY
Just after rising, eat a large bunch of grapes and drink a glass of
water.
Choice of the following menus:
MENU I MENU II
BREAKFAST
Peaches, plums, or melon Two or three exceedingly
Whole wheat, or barley, ripe bananas, eaten with
boiled until soft; serve nut butter and cream;
with butter and cream also raisins, if something
Wheat bran cooked, eaten sweet is desired
with thin cream (Bananas may be baked
Water if preferred)
LUNCHEON
A bowl of clabbered milk, A baked white potato
eaten with a very little sugar (Eat skins and all)
One whipped egg One fresh vegetable
Half a cup of wheat bran A morsel of fish
DINNER
Spinach, cooked Same as dinner (Menu I)
One egg white with the addition of buttermilk
Baked beans or a morsel of fish
One fresh vegetable (Some simple dessert may be
taken with this meal, if desired)
Just before retiring, take wheat bran or eat a large bunch of grapes.
WINTER MENU
CONSTIPATION—AUTOINTOXICATION LOW
VITALITY
BREAKFAST
A small portion of plain wheat boiled until soft, or until the
grains burst open; serve with cream and salt
A cup of wheat bran, cooked, eaten with butter and salt
Two egg whites and one yolk
One exceedingly ripe banana—must be very ripe; eat with one
fig, cream, and a spoonful of either nuts or nut butter
A cup of hot barley water
LUNCHEON
A spoonful of wheat bran
A portion of boiled onions
A baked white potato—skins and all—with butter and salt
A cup of hot barley water
DINNER
A salad of anything green
Choice of carrots, turnips, eggplant, parsnips, or squash, cooked
in casserole dish—no cream
A baked white potato
A baked white potato
A morsel of fish or chicken, or an egg, cooked two minutes,
eaten with butter
(One of the fresh vegetables should be made very hot with red
pepper, or a small capsule of red pepper may be taken at the
close of the meal)
From one to two glasses of water should be drunk at each of these
meals.
Either grapes or wheat bran should be taken just before retiring. The
wheat bran may be taken uncooked in hot water.
If constipation is not relieved after taking the quantity of bran
prescribed, increase the quantity until the desired results are
obtained, then gradually decrease the quantity, taking it only at the
morning and the evening meal.
MENUS FOR GASTRITIS
SPRING MENU
GASTRITIS
In severe cases of gastritis, all food, and even water should be
omitted. As the patient begins to recover, water, cool or hot, may be
taken, and after a time, when normal hunger appears, the following
suggestions in diet should be observed:
BREAKFAST
Choice of the following—
a One large, very ripe banana, baked; preferably en casserole
b A baked white potato, with butter
LUNCHEON
Onions, or fresh tender peas, thoroughly cooked, en casserole
A baked potato
DINNER
Peas, asparagus, or onions
A baked potato or rice (If rice is chosen, a tablespoonful of
clean wheat bran should be eaten)
As the patient recovers, the articles composing the meals may be
increased, confining entirely to such foods as peas, asparagus,
potatoes, carrots, parsnips, beets, spinach, and the green salad
vegetables.
SUMMER MENU
GASTRITIS
In regard to the omission of food in severe cases, see Spring Menu.
BREAKFAST
Cantaloup or melon, discarding the pulp of the melon
Two or three egg whites, lightly whipped with a sprinkle of
sugar
LUNCHEON
Tender peas, string beans, green corn, or young carrots,
thoroughly cooked
Bran meal gems
DINNER
Carrots, parsnips, squash, spinach, or turnip-tops
Graham gems or a baked potato
FALL MENU
GASTRITIS
BREAKFAST
A cantaloup or very ripe peaches—no cream
Baked chestnuts, or boiled rice, with butter
A tablespoonful of wheat bran in hot water
LUNCHEON
Eggplant, okra, or a Spanish onion
Tender corn or a potato
DINNER
Celery or lettuce
Nuts and ripe olives
Green corn or a baked potato
Carrots or winter squash
WINTER MENU
GASTRITIS
BREAKFAST
A baked banana
A spoonful or two of plain wheat, boiled
A cup of hot water
LUNCHEON
Winter squash, or onion, en casserole
A baked potato
Celery hearts
DINNER
A light vegetable soup—no crackers
Celery
Carrots or parsnips
A potato
For instructions in cooking "en casserole," see p. 671.
MENUS FOR NERVOUS
INDIGESTION
SPRING MENU
NERVOUS INDIGESTION
Nervous indigestion is a condition in which the mucous membrane of
the stomach is in a chronic state of irritation caused by hydrochloric
acid fermentation.
The appetite is usually keen; sometimes ravenous. This, however, is
the best evidence that the diet should be limited to just enough food
to sustain strength when no manual labor is performed.
BREAKFAST
A pint of clabbered milk with a light sprinkle of sugar, if desired
Two tablespoonfuls of clean wheat bran, well cooked; serve with
cream
LUNCHEON
Onions, en casserole, or fresh peas
Bran meal gems or graham muffins
A baked potato
A glass of water
DINNER
Peas, asparagus, onions—any two of these
A potato and bran meal gems
A glass of buttermilk
A spoonful or two of bran prepared as for breakfast
SUMMER MENU
NERVOUS INDIGESTION
BREAKFAST
Cantaloup or baked bananas
Two or three egg whites, lightly poached
One or two bran meal gems
A glass of milk
LUNCHEON
Peas, string beans, carrots, okra—any two of these
Tender corn or a baked potato
Spinach, with egg
A spoonful or two of wheat bran
DINNER
Young carrots, string beans, or squash
Tender corn, lima beans or a baked potato
Gelatin, if something sweet is desired; a very small portion, and
very little sugar
FALL MENU
NERVOUS INDIGESTION
BREAKFAST
Persimmons, cantaloup, or a baked banana
A baked potato
Half a glass of milk
A spoonful of wheat bran
LUNCHEON
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