Boiled wheat Three or four eggs, prepared as for breakfast Ice-cream, plain Wheat bran SUMMER MENU _ATHLETIC DIET_ (_CHIEFLY UNCOOKED_) BREAKFAST Melon or peaches A pint of junket or clabbered milk Two eggs, whipped Two red bananas, with cream and nuts LUNCHEON Two or three ears of tender corn, boiled One fresh vegetable--peas, beans, or carrots DINNER A green salad, with oil and nuts A baked potato Corn, peas, or beans Fish or eggs A banana, with dates Melon or peaches FALL MENU _ATHLETIC DIET_ (_CHIEFLY UNCOOKED_) BREAKFAST Exceedingly ripe bananas, eaten with nut butter, dates, and cream Two or three eggs, whipped. Add to each egg a rounded teaspoonful of sugar, and a scant spoonful of lemon juice. Whip thoroughly, and add a glass of milk to each egg LUNCHEON Two or three eggs, whipped, into which whip a teaspoonful each of honey and lemon juice; add a glass of milk to each egg One or two exceedingly ripe bananas, eaten with nut butter and raisins DINNER A green salad or celery A fresh vegetable, cooked--squash, carrots, parsnips, or onions Baked beans and a baked potato Sufficient water should be drunk at each of these meals to bring the moisture up to 66 per cent of the whole. Tender carrots or cabbage, uncooked, may be eaten, with nuts and salt, at both luncheon and dinner. WINTER MENU _ATHLETIC DIET (CHIEFLY UNCOOKED)_ BREAKFAST An orange or an apple, with olive-oil Oatmeal or boiled wheat Three eggs, whipped--sugar to taste; fruit flavor Cream and nuts, with raisins LUNCHEON Corn bread--buttermilk A banana, with either seedless raisins or currants; cream, and either nuts or nut butter Milk or chocolate DINNER Celery Baked beans or lentils Eggs or fish A potato Nuts, raisins, and either cream or ice-cream SPRING MENU _FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_ On awaking, have the child take a glass of water and the strained juice of an orange, or a few cherries or berries; deep breathing in the open air, and such exercises as it is able to endure. BREAKFAST (Late) Cherries or berries--very few Half a cup of hot water A heaping tablespoonful of boiled wheat, oatmeal, or rice A whipped egg, sweetened and flavored to taste Half a glass of milk LUNCHEON Two glasses of fresh milk, taken slowly--half a glass every ten or fifteen minutes A heaping tablespoonful of wheat bran, cooked, served with cream DINNER Vegetable soup A cup of water Green peas New potatoes Eggs whipped, same as for breakfast--all the child will take; milk, if preferred (If milk is chosen, a tablespoonful of wheat bran should be taken to prevent constipation) SUMMER MENU