NOTE: If there is a tendency toward rheumatism, gout, or lumbago, eggs should be omitted. SUMMER MENU FOR THE NORMAL PERSON From 65 to 80 Years of Age BREAKFAST Peaches, pears, grapes, or melon A baked sweet potato or potato cakes Sassafras tea with cream (See recipe, p. 681) LUNCHEON String beans or new peas Rye bread Cottage cheese DINNER Carrots, squash, beets, or onions Lima beans or a potato Buttermilk Bran meal gems FALL MENU FOR THE NORMAL PERSON From 65 to 80 Years of Age BREAKFAST Melon, persimmons, or a baked apple Boiled chestnuts or rice with cream A cup of chocolate or a cup of hot water LUNCHEON A bowl of milk with corn bread DINNER Boiled onions, carrots, or stewed pumpkin A potato--sweet or white A baked banana with cream cheese A cup of cocoa or chocolate WINTER MENU FOR THE NORMAL PERSON From 65 to 80 Years of Age BREAKFAST Soaked prunes Boiled wheat--small portion Cream, hot water, or chocolate LUNCHEON A Spanish onion cooked en casserole A baked potato Buttermilk DINNER Stewed pumpkin or winter squash A sweet potato Broiled fish--small portion Cocoa SPRING MENU FOR THE NORMAL PERSON From 85 to 100 Years of Age BREAKFAST Two baked bananas, with cream Two egg whites, whipped into a glass of milk LUNCHEON New peas in the pod (See recipe p. 679) A glass of sour milk DINNER Bean soup Baked sweet or white potatoes Cottage cheese with cream and sugar SUMMER MENU FOR THE NORMAL PERSON From 85 to 100 Years of Age BREAKFAST Cantaloup A bowl of clabbered milk Bran meal gems LUNCHEON Purée of rice with milk DINNER A baked or boiled sweet potato Purée of peas Egg custard or gelatin FALL MENU FOR THE NORMAL PERSON From 85 to 100 Years of Age BREAKFAST Wheat flakes, thoroughly cooked; serve with cream Warm milk LUNCHEON A coddled egg with a baked potato A cup of chocolate DINNER Cream of celery soup Bran meal gems A potato Cocoa or sassafras tea (See recipe, p. 681) WINTER MENU FOR THE NORMAL PERSON From 85 to 100 Years of Age BREAKFAST Two very ripe bananas, baked, eaten with nut butter and cream Sassafras tea or a cup of chocolate LUNCHEON Cream of potato soup Whole wheat crackers DINNER Purée of peas or beans A potato--sweet or white Chocolate or hot milk CURATIVE MENUS INTRODUCTION TO CURATIVE MENUS Scientific investigation leads one inevitably to the conclusion that a vast number of so-called dis-eases are caused by errors in eating; that is, by wrong selections, wrong combinations and wrong proportions of food. (See chart, Vol. I, p. 9, showing the number of dis-eases caused by superacidity.) This chart will give the reader some idea of the number of disorders that may originate from one source or from one fundamental cause.