/Note/: New peas should be cooked in the pod, as the shell contains better nutrition than the pea. For recipe, see p. 679. SUMMER MENU _INSOMNIA--NERVOUSNESS LOW VITALITY_ BREAKFAST Cantaloup or very ripe pear, with cream A baked sweet potato, with butter A pint of rich milk Wheat bran LUNCHEON An ear or two of tender corn A green salad One egg, whipped DINNER Lettuce and tomato salad, with grated nuts String beans, with raw onion Tender corn, scraped from the cob, cooked with very little rich milk and the white of an egg Cantaloup The quantity of food prescribed is sufficient for one performing very light labor. If the duties should be strenuous, the quantity may be slightly increased, but the proportions and the combinations should be observed. FALL MENU _INSOMNIA--NERVOUSNESS LOW VITALITY_ Vigorous exercise, deep breathing, and a glass or two of water should be taken on rising. BREAKFAST (Half hour later) Cantaloup, pears, or persimmons Baked bananas, served with cream Steamed figs, with thin cream A spoonful of nuts LUNCHEON Corn on the cob or boiled wheat String beans Spinach DINNER Romaine and tomato salad A liberal portion of baked white potato or tender corn Carrots or parsnips Cheese with hard cracker A cup of thin cocoa If there should be congestion of the bowels, a liberal service of Concord or blue grapes should be eaten the first thing after rising, and the last thing before retiring. The pulp and seeds should be swallowed, and the skins well masticated. WINTER MENU _INSOMNIA--NERVOUSNESS LOW VITALITY_ A cup or two of hot water, deep breathing, and vigorous exercise immediately after rising. BREAKFAST Half a pound of Tokay or Malaga grapes, masticating and swallowing both skins and seeds Two fresh eggs, whipped very thoroughly, slightly sweetened with honey or maple-sugar, and flavored with fruit-juice. Add half a glass of milk to each egg and drink slowly LUNCHEON A small portion of wheat bran, cooked A pint and a half of junket, taken slowly One bran meal gem DINNER Carrots or winter squash A small portion of tender fish or a whipped egg A baked potato A cup of cool water To increase vital energy depends not so much upon the quantity as upon the amount of food ingested or assimilated. These menus are rather light for one of low vitality, but they are made to meet the requirements of one suffering from nervousness and insomnia. If, however, these conditions do not prevail, the quantity may be increased, but the combinations should be carefully observed. MENUS FOR RHEUMATISM AND GOUT SPRING MENU _RHEUMATISM--GOUT--LUMBAGO SCIATICA, ARTHRITIS_ BREAKFAST Choice of the following: