Endive or celery Fish or lobster--a very Lima beans and corn small portion Whole wheat bread with A baked potato butter A fruit salad A cantaloup Corn bread Two egg whites, whipped with a particle of sugar and eaten with gelatin WINTER MENU _BUILDING UP THE NERVOUS SYSTEM INCREASING VITALITY_ BREAKFAST A very little sweet juicy fruit--winter pears or grapes One egg, prepared choice One or two exceedingly ripe bananas, baked, eaten with cream, dates, figs, or raisins A cup or two of cocoa LUNCHEON Any one or two fresh vegetables, such as: Beans Peas Carrots Squash Onions Turnips A slice of coarse bread, or preferably a baked sweet or white potato DINNER One or two fresh vegetables Choice of eggs or fish; eggs preferred A green salad A few nuts One extremely ripe banana, with cream Gelatin, with cream SPRING MENU _FOR AGED PERSON BUILDING UP GENERAL HEALTH_ /First Day/: BREAKFAST A full glass of cool water A cup of junket, unsweetened One whole egg, lightly poached A very small, baked white potato A cup of hot water LUNCHEON A large, boiled Spanish onion A very rare omelet or a potato A cup of hot water DINNER Green peas, served in the pod A boiled onion Steamed rice Two egg whites, whipped, served with a glass of fresh milk Just before retiring, drink half a glass of water, and devote from three to five minutes to some of the exercises shown in Vol. V, pp. 1343 to 1346. Give special attention to deep breathing. /Second Day/: Same as the first, slightly increasing the quantity of food, if the quantity named does not seem sufficient. /Third Day/: BREAKFAST Oatmeal simmered over night Two extremely ripe bananas, baked, eaten with thin cream Raisins, nut butter, and cream LUNCHEON A small portion of asparagus or green peas, with a baked white potato A cup of junket DINNER Asparagus, green peas, or beans Fish, lobster, white meat of chicken, or whipped eggs A potato From one and one-half to two glasses of cool water should be drunk at each of the above meals, or, if preferred, a cup or two of hot water. Just before retiring, take vigorous deep breathing exercises. /Fourth Day/: Same as the third, varying the menus by changing vegetables or fruits. /Fifth Day/: Same as the first, repeating these menus so long as they appeal to the taste and satisfy normal hunger. SUMMER MENU _FOR AGED PERSON BUILDING UP GENERAL HEALTH_ BREAKFAST Peaches or cantaloup Corn hominy, with cream Two glasses of milk LUNCHEON