Suggestive Menus

1. Breakfast. A cup of whey with or without lemon., and albumen water.

10 to ii A. M. Five to ten ounces of milk, diluted with gruel or tea.

Dinner.

Gelatine prepared from barley, rice, bran or legumes and a little zwieback.

3 to 4 P. M.

Cocoa or milk (5 to 10 ounces) with zwieback.

Supper. Malt coffee with hot cream and milk-sugar and zwieback.

If food is required at 10 p. m. or during the night, whey, blackberry juice, broth, apple water, orange juice, egg-wine, tea, coffee or lemonade may be given if allowed.

2. Breakfast.

Water gruel prepared from barley or bran, rye or steel cut oats, cream of wheat or rice. Malt coffee with triscuit.

10 to 11 A. M.

Broth with the yolk of an egg or fresh milk with crackers or crusts. .

Dinner.

Gelatine of wheat or toast with sterilized cream and zwieback or ryenuts.

3 to 4 P. M.

Milk, coffee, cocoa or eggnog with zwieback or crackers.

Supper. Chicken or clam broth with one or two tablespoonsful of cream, ryenuts or zwieback.

Allow the patient to return to simple solid foods gradually. If he tires easily of one thing, as much variety as possible should be introduced into the diet, but as a rule no more than three or four articles should be served at one meal.

3. Breakfast. Onion gruel, bread gruel, codfish gruel or cornmeal gruel.

10 to 11 A. M.

Milk or barley water with cream and toast.

Dinner.

Toast with poached egg. Asparagus with lemon or cream dressing.

3 to 4 P. M. Malt coffee, black or with cream, zwieback or unleavened biscuits with butter.

Supper.

Strained pea soup or cream of tomato soup with zwieback or raw celery.

4. Breakfast.

Bread soup prepared with prunes or imported root beer. (Excellent for constipation.)

10 to 11 A. M.

Milk or veal broth with the yolk of an egg, and crusts or zwieback.

Dinner.

Puree of dried green peas, beachnut bacon, zwieback, raw celery.

3 to 4 P. M.

Cold water or malt coffee.

Supper.

Beer or wine gruel or boiled custard with zwieback.

5. Breakfast. Gruel of Cook's flaked rice or shredded wheat with butter, or hot sterilized cream.

10 to 11 A. M. Whey or broth.

Dinner.

Spinach on toast, two eggs, beachnut bacon.

3 to 4 P. M. Raw bran, oatmeal water, almond milk or hot or cold water.

Supper.

Sago gruel prepared with blackberries, apples or huckleberries (strained), and zwieback with butter.

6. Breakfast.

Cereal gruel prepared with two-thirds water and one-third milk or one-fifth cream.

10 to 11 A. M. Water, whey or tea of beans, peas, lentils or bran.

Dinner.

A raw or baked apple with fish. Lettuce with mayonnaise dressing.

3 to 4 P. M. Water, bran water or milk.

Supper.

Soup of carrots, peas or asparagus with toast.

7. Breakfast.

Cereal coffee, bran or legume tea, one slice of whole wheat toast, or stale bread. One egg.

10 to 11 A. M.

Vegetable water or whey.

Dinner.

Green pea soup with raw celery. Raw oysters and crackers with butter.

3 to 4 P. M. Almond milk, bran water or cold or hot water.

Supper.

Baked apple with sterilized cream. Cream of celery soup with toast.

8. Breakfast.

Milk or water gruel with crusts.

Dinner.

Apple salad and lettuce with sweet breads. Orange juice.

Supper.

Cream of tomato soup or clam broth with toast and raw celery.

9. Breakfast.

Melon. Codfish cakes, raw apples or ambrosia.

Dinner.

Pea or lentil soup. Squab on toast with tomato or apple salad and lettuce.

Supper. Cream toast or fruit soup or whey soup.

10. Breakfast.

Lettuce or watercress or celery with or without dressing. Baked potatoes, one or two eggs and beachnut bacon.

Dinner.

Broth with egg. Cream cheese with apple salad, black toast, olives.

Supper.

String beans, creamed chipped beef, crackers or triscuit.

11. Breakfast.

Green grapes, banana salad with lettuce and French dre. ing.

Dinner.

Three ounces of strained tomato juice, young peas with bacon or white fish, triscuit with butter and black cereal coffee

Supper.

Sliced pineapple with gelatine and cream. Black toast.

12. Breakfast.

Gluten gruel, cream of wheat, or whey gruel.

Dinner.

Beefsteak with egg and spinach. Toast with butter.

Supper.

Milk or fruit soup or green cooked vegetables with bacon.

13. Breakfast.

Asparagus with French or cream dressing, chipped beef or boiled codfish with one or two tablespoonsful of raw wheat or rye flakes.

Dinner.

Strained tomato juice with buttered toast, or a piece of cucumber. Lamb chops with sprouts and the yolk of an egg.

Supper.

Cook's flaked rice gruel with cream or butter and the yolk of an egg.

14. Breakfast.

Lettuce, creamed potatoes with parsley and boiled ham.

Dinner.

Tomato and lettuce salad with dressing. Scrambled eggs with string beans and bacon.

Supper.

Baked apples in gelatine with cold sterilized cream and unsweetened graham crackers.

15. Breakfast.

Fruit salad of peaches or apricots with almond cream and grapenuts or ryenuts.

Dinner.

Boiled beef or chicken with mushroom sauce and rice.

Supper. Pea soup with buttered toast. Raw celery.

16. Breakfast.

Lettuce, egg toast with cranberry or apricot sauce.

Dinner.

Tomato soup. Lima beans with the yolk of an egg and lemon. Raw celery and parsley.

Supper.

Green grapes and black toast with butter or fruit pudding with sterilized hot or cold cream.