Tender corn on the cob, with butter A glass of milk--optional DINNER Fresh peas, beans, cabbage, Brussels sprouts, beets--any two of these Green corn or a potato Lettuce and tomato salad, with nuts Orange ice or peach ice FALL MENU FOR THE NORMAL PERSON From 33 to 50 Years of Age BREAKFAST Two large, very ripe bananas, baked; serve with cream Whole wheat or graham gems One egg or a glass of milk LUNCHEON A large, baked potato and a poached egg Cocoa or chocolate DINNER Soup--cream of celery or tomato Turnips and lima beans Bran meal gems or a baked potato Cocoa or chocolate WINTER MENU FOR THE NORMAL PERSON From 33 to 50 Years of Age BREAKFAST Two eggs, coddled Whole wheat muffins A cup of chocolate or a cup of hot water with sugar and cream LUNCHEON Home-baked beans Lettuce or celery A few nuts DINNER Carrots, parsnips, or cabbage A baked potato Broiled fish or a nut omelet Cocoa, chocolate, or sassafras tea NOTE: Sassafras tea is made from the bark of red sassafras. (See p. 681.) SPRING MENU FOR THE NORMAL PERSON From 50 to 65 Years of Age BREAKFAST A cup of hot water with milk or sugar A coddled egg and a baked potato LUNCHEON Junket or a bowl of clabbered milk One or two baked bananas DINNER Peas or asparagus New potatoes or bran meal gems A cup of cocoa or a cup of hot water with cream SUMMER MENU FOR THE NORMAL PERSON From 50 to 65 Years of Age BREAKFAST Peaches, plums, or melon Coarse cereal with cream Cocoa or hot water with cream LUNCHEON A sweet potato with butter Cheese with water-cracker Milk or chocolate DINNER Peas, beans, or carrots Lettuce or spinach Green corn or a potato Cottage cheese with cream and a water-cracker FALL MENU FOR THE NORMAL PERSON From 50 to 65 Years of Age BREAKFAST A bunch of grapes or a melon Bran meal gems or plain boiled wheat Cocoa or hot water with cream LUNCHEON Very ripe bananas with cream Dates and nuts A glass of milk DINNER Lima beans and creamed onions A baked potato Whole wheat or bran meal gems WINTER MENU FOR THE NORMAL PERSON From 50 to 65 Years of Age BREAKFAST Soaked prunes Baked chestnuts Clabbered milk or junket LUNCHEON A bowl of milk with boiled rice DINNER Baked onions and winter squash Baked beans A cup of cocoa One or two whole wheat crackers and cottage cheese SPRING MENU FOR THE NORMAL PERSON From 65 to 80 Years of Age BREAKFAST Two or three very ripe bananas, baked; serve with cream Nuts, raisins, and either cream or cottage cheese Cocoa or hot water LUNCHEON A bowl of sour milk Rye bread or bran meal gems DINNER Cabbage, cauliflower, carrots, or squash A potato Cheese or an egg