While a majority of the menus composing this volume were prescribed for the purpose of removing the causes of some specific disorder, a vast number of those treated remained under the care of the author long after they had become normal or cured, as the transition from dis-ease to health is usually termed. Another large number of comparatively healthy persons, recognizing the relation between diet and health, came under the care of the writer for the purpose of having their diet selected, proportioned, and balanced according to age, occupation, and the season of the year. The excellent results that were obtained, in nearly all such cases, emphasized the importance of giving a set of normal menus for normal people. All the following menus have been tested, under the direction of the author, and have been chosen because they gave the desired results. SPRING MENU FOR THE NORMAL CHILD From 2 to 5 Years of Age BREAKFAST A few soaked prunes, with cream A small portion of coarse cereal, thoroughly cooked From one to two glasses of milk LUNCHEON A baked potato Onions or carrots, well cooked Milk DINNER Home-made vegetable soup or cream soup Green peas or asparagus tips A baked potato Milk SUMMER MENU FOR THE NORMAL CHILD From 2 to 5 Years of Age BREAKFAST One very ripe peach A small portion of coarse cereal A baked sweet potato Milk LUNCHEON Cream of rice, bean, or pea soup--home-made Whole wheat crackers, with butter Milk DINNER A baked potato Peas or lima beans Whole wheat crackers or bran biscuits Milk FALL MENU FOR THE NORMAL CHILD From 2 to 5 Years of Age BREAKFAST Cantaloup or a very ripe peach Coarse cereal Milk LUNCHEON A baked potato or whole wheat gem A coddled egg (See recipe, p. 677) Milk or junket DINNER Cream soup--home-made Mashed turnips or carrots A very ripe banana, with cream and sugar WINTER MENU FOR THE NORMAL CHILD From 2 to 5 Years of Age BREAKFAST A baked apple, with a little sugar Cereal--small portion Milk LUNCHEON One or two bananas Milk DINNER Corn hominy--small portion; thoroughly cooked Milk The articles of food for children ranging from two to five years of age are about the same. The proportions, however, should be administered according to age. The child from two to three years of age may be given a glass of milk between meals, but should eat a very light dinner, consisting of only two or three articles, while the child from three to five, especially after it has engaged in vigorous play, can, with safety, follow the menus herein prescribed. SPRING MENU FOR THE NORMAL YOUTH From 5 to 10 Years of Age BREAKFAST A banana, with cream Milk or an egg Corn hominy LUNCHEON A potato, or whole wheat bread, with butter Clabbered milk or cottage cheese DINNER