A very ripe banana with Fruit--choice soaked prunes Two tablespoonfuls of One dessert-spoonful of nuts--choice nuts--choice Two very ripe baked bananas, One or two spoonfuls of with cream and steamed whole wheat nut butter Two eggs--prepared choice One egg A glass of water One or two glasses of milk Wheat bran DINNER Two or three fresh vegetables Choice of two fresh vegetables Tender corn A baked sweet or a white A baked sweet or a white potato potato A salad--lettuce or celery Junket or gelatin A small portion of ice-cream All sweets may be omitted if they do not appeal especially to the taste, and other foods proportionately increased. If there is a tendency toward sour stomach or intestinal gas, all fruit except bananas should be omitted. WINTER MENU _WEAK DIGESTION--NERVOUSNESS_ _SLIGHT ECZEMA_ BREAKFAST (Very light) California grapes, or the strained juice of a sweet orange A baked sweet potato, with butter A cup of hot water into which put a spoonful of sugar and two tablespoonfuls of cream LUNCHEON Choice of the following: _a_ Three whipped eggs. Add a tablespoonful each of sugar and lemon juice _b_ A bowl of clabbered milk, with a sprinkle of sugar A cup of hot water, with sugar and cream DINNER Boiled onions, and either cabbage or carrots One egg, or an omelet A baked potato A cup of hot water or cocoa If small portions of the above foods are eaten, two egg whites and one yolk may be taken at the close of the evening meal. (See recipe, Vol. III, p. 678). This makes an excellent dessert, delegating to the body much warmth, and aiding in the general digestion of other foods. MENUS FOR APPENDICITIS SPRING MENU _APPENDICITIS_ BREAKFAST A cup of hot water Two tablespoonfuls of wheat bran, cooked thirty minutes; serve with thin cream A portion of prunes, soaked in clear hot water until soft A small, baked potato LUNCHEON Peas in the pod A cup of hot water DINNER Peas or asparagus Carrots or turnips A potato A spoonful of bran SUMMER MENU _APPENDICITIS_ Just after rising take a tablespoonful of olive-oil and a cup of hot water. BREAKFAST A cantaloup A tablespoonful of wheat bran, well cooked An egg A new potato, baked A glass of water LUNCHEON Lettuce or spinach Boiled onions and carrots Wheat bran DINNER A salad of lettuce, with nuts Spinach, string beans, or new peas A potato Two tablespoonfuls of bran FALL MENU _APPENDICITIS_ On rising one-half pound of Concord grapes. BREAKFAST