A small portion of whole wheat, well cooked; serve with thin cream Two egg whites, lightly poached A tablespoonful of wheat bran LUNCHEON Celery hearts A baked potato Wheat bran, with cream DINNER Bran meal gems Parsnips, en casserole Onions, en casserole A potato A cup of hot water and a tablespoonful of olive-oil may be taken before each of these meals. WINTER MENU _APPENDICITIS_ BREAKFAST A cup of hot water Soaked prunes Bran meal gems, with nuts A baked banana LUNCHEON Winter squash or stewed pumpkin A tablespoonful of bran DINNER A Spanish onion, en casserole Carrots or parsnips Bran meal gems or a potato (An hour after this meal, drink half a glass of prune juice) In cases of appendicitis the following articles should be omitted: Tea, coffee, tobacco, all stimulants and intoxicants, white bread, rice, oatmeal, cornbread, sweets and confections of every kind. MENUS FOR THE PREGNANT WOMAN AND FOR THE NURSING MOTHER IMPORTANCE OF FOOD DURING PREGNANCY There is nothing so important, or that wields so much influence over the comfort, the health, and the life of the pregnant woman as her food, and there is nothing, perhaps, to which she gives so little attention. The diet of the prospective mother, of course, governs her digestion and assimilation of food, and elimination of waste matter from the body. These things control her health almost completely, and inasmuch as all mental conditions are principally governed by health, the intellectual faculties of the child are shaped largely by the condition of the mother's digestion. It is obvious, therefore, that the health of the mother and the entire future of the child depend more upon her diet during pregnancy than upon any other one thing. During pregnancy the prospective mother should avoid all such articles of food as she would withhold from her baby after birth. This would eliminate from her diet meat, condiments, sweets, especially pastries and rich desserts; tea, coffee, and all stimulating and intoxicating beverages. The pregnant woman should balance her diet carefully as to the proportion of proteids, carbohydrates, fats, and mineral salts. As leading foods containing these nutrients, I would recommend the following: VEGETABLES RICH IN MINERAL PROTEIDS CARBOHYDRATES FATS SALTS