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.