A small portion of plain wheat boiled until soft, or until the grains burst open; serve with cream and salt A cup of wheat bran, cooked, eaten with butter and salt Two egg whites and one yolk One exceedingly ripe banana--must be very ripe; eat with one fig, cream, and a spoonful of either nuts or nut butter A cup of hot barley water LUNCHEON A spoonful of wheat bran A portion of boiled onions A baked white potato--skins and all--with butter and salt A cup of hot barley water DINNER A salad of anything green Choice of carrots, turnips, eggplant, parsnips, or squash, cooked in casserole dish--no cream A baked white potato A morsel of fish or chicken, or an egg, cooked two minutes, eaten with butter (One of the fresh vegetables should be made very hot with red pepper, or a small capsule of red pepper may be taken at the close of the meal) From one to two glasses of water should be drunk at each of these meals. Either grapes or wheat bran should be taken just before retiring. The wheat bran may be taken uncooked in hot water. If constipation is not relieved after taking the quantity of bran prescribed, increase the quantity until the desired results are obtained, then gradually decrease the quantity, taking it only at the morning and the evening meal. MENUS FOR GASTRITIS SPRING MENU _GASTRITIS_ In severe cases of gastritis, all food, and even water should be omitted. As the patient begins to recover, water, cool or hot, may be taken, and after a time, when normal hunger appears, the following suggestions in diet should be observed: BREAKFAST Choice of the following-- _a_ One large, very ripe banana, baked; preferably en casserole _b_ A baked white potato, with butter LUNCHEON Onions, or fresh tender peas, thoroughly cooked, en casserole A baked potato DINNER Peas, asparagus, or onions A baked potato or rice (If rice is chosen, a tablespoonful of clean wheat bran should be eaten) As the patient recovers, the articles composing the meals may be increased, confining entirely to such foods as peas, asparagus, potatoes, carrots, parsnips, beets, spinach, and the green salad vegetables. SUMMER MENU _GASTRITIS_ In regard to the omission of food in severe cases, see Spring Menu. BREAKFAST Cantaloup or melon, discarding the pulp of the melon Two or three egg whites, lightly whipped with a sprinkle of sugar LUNCHEON Tender peas, string beans, green corn, or young carrots, thoroughly cooked Bran meal gems DINNER Carrots, parsnips, squash, spinach, or turnip-tops Graham gems or a baked potato FALL MENU _GASTRITIS_ BREAKFAST A cantaloup or very ripe peaches--no cream Baked chestnuts, or boiled rice, with butter A tablespoonful of wheat bran in hot water LUNCHEON Eggplant, okra, or a Spanish onion Tender corn or a potato DINNER