Peaches or pears A cantaloup or grapes A baked sweet potato One or two eggs, lightly Half a glass of milk cooked A baked banana A whole wheat gem or a baked white potato A cup of cocoa LUNCHEON A lettuce salad Peas, beans, or carrots One fresh vegetable, in season A sweet or a white potato A baked potato or a very Buttermilk, with two egg little whole wheat bread; whites, whipped potato preferred A banana with cream cheese and dates DINNER A lettuce and tomato salad Young onions, radishes, or Choice of two fresh vegetables celery Tender fish Beets, carrots, corn, parsnips, A baked potato Spanish onion, or Plain ice-cream, provided string beans--any two salad is omitted of these Choice--fish, chicken, or eggs A baked potato A cantaloup LATE FALL AND EARLY WINTER _NASAL CATARRH_ MENU I MENU II BREAKFAST Grapes One very ripe banana with Bran gems thin cream and nut butter One egg whipped with sugar A pint of clabbered milk and lemon juice A small portion of coarse A baked sweet potato cereal--plain wheat boiled LUNCHEON A salad, or celery, with Onions cooked in a casserole either nuts or oil dish Baked beans A potato; prepared choice Boiled onions or carrots DINNER Carrots, onions, parsnips, One fresh vegetable squash, turnips--any two A baked sweet or a white of these potato Choice of one of the following A very ripe banana, with proteid foods: either nuts and raisins Eggs Chicken or figs and cream (white meat) Fish Turkey (white meat) A baked potato /Note/: If the weather is very cold a dessert-spoonful or more of olive-oil should be taken just before each of these meals, and a cup of hot water at the close. LATE WINTER AND EARLY SPRING _NASAL CATARRH_ MENU I MENU II BREAKFAST A sweet orange Whole wheat or corn--boiled A rare omelet rolled in soft or simmered grated nuts and cream over night; serve with Whole wheat bread or corn butter or cream muffins A cup of chocolate A cup of chocolate LUNCHEON