Spring Menu. Run-Down Condition Flatulency - Underweight
Description
This section is from the book "Encyclopedia Of Diet. A Treatise on the Food Question", by Eugene Christian. Also available from Amazon: Encyclopedia of Diet.
Spring Menu. Run-Down Condition Flatulency - Underweight
First Day: On rising, drink copiously of cool water, and devote from five to eight minutes to deep breathing exercises.
Breakfast
The juice of a sweet orange (Florida Russet preferred)
A cup of water
Two glasses of fresh milk
Two or three corn-meal muffins, with fresh butter
Luncheon
From one to three glasses of buttermilk, according to hunger One egg, whipped as for breakfast
Dinner
One glass of water
Fresh string beans, peas, or asparagus, cooked preferably in a casserole dish
Two medium-sized baked white potatoes (new); eat skins and all
An egg or a cup of junket
A cup of hot water
A tablespoonful of wheat bran
Just before retiring, take a glass of water and the juice of half an orange, and devote from three to five minutes to deep breathing exercises.
Second Day: The same as the first, slightly increasing or decreasing the quantity of food according to normal hunger.
Third Day. Breakfast
Very ripe berries or a baked apple with a spoonful of cream
A cup of hot water with a very little sugar and cream, or taken clear if desired
Two extremely ripe bananas (must be black spotted), eaten with cream and either nuts or nut butter
One or two eggs whipped or taken whole in orange juice
Luncheon
A cup or two of chocolate, with thin cream A whole wheat gem or a corn-meal gem A tablespoonful of wheat bran
Dinner
A salad of lettuce or endive, with nuts A large, boiled Spanish onion Two medium-sized baked sweet or white potatoes
Fish or chicken One glass of water
Fourth Day: Same as the third.
Fifth Day: Same as the first, repeating these menus for a week or ten days as here given. The menus may be varied according to vegetables, fruits, and berries that may come into market as the season advances.
Summer Menu. Run-Down Condition Flatulency - Underweight
MENU I | MENU II |
BREAKFAST | |
Peaches with cream One exceedingly ripe banana with cream and nut butter, and one fig or two dates Two eggs, whipped; mix with a pint of milk Wheat bran | Cantaloup or Japanese plums Two tablespoonfuls of nuts, masticated to exceeding fineness; eat with bananas and soaked prunes A large cup of junket or buttermilk Wheat bran |
LUNCHEON | |
Choice of okra, parsnips, or carrots A white potato or corn on cob One glass of water | A green salad Choice of onions, squash, beans, carrots, or beets A white potato One glass of water |
DINNER | |
Fish or junket A baked potato eaten with butter Onions, squash, beans, or corn A green salad with nuts A Japanese persimmon or a cantaloup | Any two of the following: Beans, corn, sweet potato, squash, or onions One egg, boiled two minutes (chicken, if preferred) A potato A salad with a few nuts |
The above menus are composed of the fewest number of articles that will supply the nutritive elements required. They may be increased according to normal hunger, but the combinations should be observed.
Fall Menu. Run-Down Condition Flatulency - Underweight
First Day: On rising, drink two cups of hot water. Also eat half a pound of grapes, and devote from three to five minutes to exercises Nos. 3 and 5. (See Vol. V, pp. 1344 and 1345.)
Breakfast
Corn bread or a baked white potato One extremely ripe banana, eaten with thin cream, nut butter, and a few raisins Cocoa or milk
Luncheon
Choice of carrots, parsnips, squash, or any fresh vegetable
A baked sweet potato
Dinner
A salad of anything green
Any two of the following:
*Boiled onions, string beans, carrots, squash, parsnips, turnips, or pumpkin
A baked potato
A very small portion of fish or white meat of chicken. (If neither of these are convenient, an egg cooked two minutes may be substituted)
Eggs, buttermilk, or cheese are preferable to fish or chicken, but the latter maybe used to bring up the proteid balance, when the former articles cannot be procured.
*Some one of these vegetables should be made very hot with red pepper for the purpose of exciting stomach and intestinal peristalsis.
A glass of water should be drunk at each of these meals.
Second Day: The same as the first, increasing or decreasing the quantity of food according to normal hunger. Do not overeat.
Third Day: The same as the second.
No doubt the symptoms the first two or three days will be that of weakness and emptiness. This will pass away during the week. There is ample nourishment in the articles prescribed to sustain the body even under strenuous physical labor, but these combinations of food may not be well assimilated the first few days.
Fourth Day. Breakfast
A cup of hot water
One whole egg cooked two minutes
Whole wheat muffins
A cup of chocolate
Luncheon
A salad
A portion of tender fish or two glasses of milk A baked potato or a whole wheat gem A cup of hot water
Dinner
A bit of green salad
Choice of fish, eggs, or buttermilk
One fresh vegetable - preferably string beans made very hot with red pepper
A baked white potato
(A liberal portion of spinach could be eaten at this meal)
A cup of hot water
Wheat bran or a few Concord grapes just before retiring.
Fifth Day: The same as the fourth.
Sixth Day: The same as the first.
Seventh Day: The same as the second and so on, for a period of about fifteen days.
Winter Menu. Run-Down Condition Flatulency - Under Weight
It is well to remember that the best nourished person is the one who subsists upon the fewest number of things that will give to the body the required amount and character of nutrition.
Two glasses of cool water on rising, and the juice of a sweet orange. Devote as much time as possible to vigorous deep breathing exercises before an open window.
MENU I | MENU II |
BREAKFAST | |
A cup of hot water A spoonful or two of wheat bran, cooked; serve with thin cream Whole wheat gems eaten with nuts or nut butter A cup of milk, cocoa, or chocolate | A spoonful or two of bran, cooked Whole wheat gems with nut butter One egg, boiled two minutes A glass of milk or a cup of cocoa |
LUNCHEON | |
Three or four glasses of milk Half a cup of wheat bran Or Baked white potatoes Butter | Three or four eggs, whipped, into which put a tea-spoonful of sugar to each egg, and a flavor of lemon juice, omitting milk A cup of water The juice of an orange an hour later |
DINNER | |
Carrots, squash, or boiled onions - any two of these A baked potato One egg A cup of milk or chocolate | Turnips, carrots, or beets - any two or all of these A baked potato Fish A baked banana eaten with cream, and something sweet if desired |
A baked omelet may be used now and then. (See recipe, p. 678.)
For "Choice of Menus," see p. 683.
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