From Three To Four May Eat

Milk and milk foods

Milk gruels

Milk soups

Buttermilk

Matzoon

Leban

Clabber

Junket and junket preparations

Well-cooked cereals

Vegetable gelatins with fruit juices Fresh fruits and fruit juices Nut preparations made from ground nuts Whole wheat bread Occasionally corn bread Now and then, stale white bread Carefully-cooked chicken, beef, lamb and white-fleshed fish Warm custar,ds Occasionally, ice cream

Tender green vegetables, with

French dressing Baked potatoes Potatoes, mashed and browned in the oven Eggs, lightly cooked Occasionally, soft boiled onions Summer squash Cauliflower Stewed celery

Prunes, stewed without sugar Sterilized dates Baked and stewed bananas An occasional mutton chop, broiled Rice and rice preparations Occasionally, carefully-stewed macaroni Simple desserts, as blancmange, rice pudding, fruit gelatins, cup custards, soft custards, dishes made from fruits

Avoid

All sweet made dishes

Meat soups

Highly-seasoned foods

Gravies

Bread and butter and sugar

Butter highly salted

Undercooked cereals

Fried foods

All hot fats

Fat meats

Sea foods, except white fish

Cakes

Preserves

Pastry

From Four To Ten

Breakfast

Cream of Wheat Farina

Hominy grits Cornmeal mush Oatmeal Rolled wheat Shredded wheat Puffed rice Corn flakes

Stewed prunes

Stewed figs

Chopped dates

Whole wheat bread, well buttered

Milk or cream, according to the cereal

Baked apples

Baked bananas

Dinner

Puree of peas, beans, lentils and peanuts Baked potatoes Boiled rice

Carefully-stewed macaroni Boiled chestnuts, with cream sauce Occasionally chopped white meat of chicken Soup a la Reine Chicken boudins A little chopped mutton cake Clopps An occasional piece of broiled white fish

Eggs a la Martin Poached eggs Eggs Cardoze Eggs Jefferson Vegetables:

Stewed cucumbers Young peas

Green corn, pressed from the cob Summer squash Carefully-cooked spinach Tender lettuce, with French dressing Cooked cress Cooked kale Stewed celery Stewed grated carrots Stewed turnips with cream sauce Desserts:

Junket and junket preparations Tapioca and sago, with fruit juice Cup custards Soft custards Floating island Vegetable gelatins with fruit juice

Supper

Rice pudding and toast Poached eggs on toast Beauregard eggs Cereals Milk toast Golden toast Junkets and toast Milk soups and toast

Whole wheat bread and butter

Toasted crackers and butter

Milk crackers

Toasted pilot bread, with milk

Cornmeal mush and milk

Leban

Buttermilk and brown bread

Avoid

Strong meat soups

Rich sauces

Stewed fruits with sugar

All coarse vegetables

All fried foods

Pickles

All complicated sweets, like cakes, pies., preserves and puddings Fruits and cream Crustacea

Pink-fleshed fish Oysters Clams Tea

Coffee

Chocolate

Cocoa

All red meats

Raw nuts, unless ground

Candies

Bread and sugar

Cookies

Sweet crackers

Foods between meals, except fruits Lemonade Soda waters All soft drinks