A glass of cool water or a cup of hot water should be drunk at each of these meals, and, as the appetite becomes normal, the egg and the milk products may be increased, and the heavier vegetables, such as sweet potatoes, baked beans, corn hominy, and plain boiled wheat may be added. SPRING MENU _ATHLETIC DIET_ An orange or an apple, on rising BREAKFAST Plain wheat, boiled Eggs or buttermilk Nuts and raisins LUNCHEON Lettuce and tomatoes, with oil Corn bread or corn hominy Baked beans, with butter DINNER Soup--cream of rice or corn Peas, asparagus, or carrots A potato Baked beans or lentils A red banana, with raisins and cream SUMMER MENU _ATHLETIC DIET_ Berries, melon, or peaches, on rising BREAKFAST Three or four whipped eggs; add sugar to taste, and flavor with fruit-juices A pint of milk A corn muffin or a small portion of coarse cereal--flaked wheat LUNCHEON Fresh corn or shelled beans Buttermilk Raisins and nuts Peaches and cream DINNER A small salad Choice of one fresh vegetable: Beans Peas Lentils Corn bread A sweet potato Cottage cheese and either raisins or currants Nuts Plain ice-cream FALL MENU _ATHLETIC DIET_ Grapes, melons, or pears, on rising BREAKFAST Corn hominy or steamed barley; serve with butter or cream A pint of milk A red banana, with cream, figs, and nuts LUNCHEON Lentil soup Sweet potatoes, with butter Whole wheat bread Dates, cream cheese, and nuts DINNER A salad of lettuce, tomatoes, and nuts Green corn Onions, en casserole Rice steamed with raisins; serve with butter or cream WINTER MENU _ATHLETIC DIET_ An orange, on rising BREAKFAST Baked chestnuts, with butter Two or three eggs, whipped; add sugar to taste A whole wheat muffin A banana, with dates and cream LUNCHEON Baked beans Milk DINNER Soup--cream of pea or corn Squash or stewed pumpkin Fish or an omelet Corn bread, with butter or oil Ripe olives, celery, nuts, and raisins The primary purpose of fat in the diet is to produce body-heat. About three ounces of fat will maintain normal heat in the average-sized body for a period of twenty-four hours. The amount of fat taken by the athlete should be governed by exposure and temperature of the atmosphere. The best sources of fat are butter, nuts, and salad oil. SPRING MENU _ATHLETIC DIET_ (_CHIEFLY UNCOOKED_) BREAKFAST Berries or cherries Three or four eggs, whipped eight minutes--sugar to taste; flavor of lemon or pineapple juice. Add a pint of milk, after whipping Very ripe bananas, with cream, nuts, and raisins LUNCHEON A green salad, with oil Boiled wheat, corn hominy, or rice Asparagus, onions, or peas Nuts, raisins, cream cheese DINNER