_FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_ A very ripe peach or a bunch of grapes on awaking; exercise and deep breathing. BREAKFAST Cantaloup or peaches--very little sugar and cream Whipped eggs, junket, or gelatin--all the child will take of either, or a portion of all LUNCHEON Tender corn, scraped from cob, made into a purée; season to taste Milk and either eggs or gelatin DINNER Cantaloup or melon A pint of milk, with one whipped egg A spoonful of bran Deep breathing in the open air just before retiring. FALL MENU _FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_ /First Day/: The first thing after rising, give the body a thorough rubbing with a coarse towel or flesh brush, and a gentle massage. Do not use water except on the face and hands. BREAKFAST Whip two fresh eggs very fine, adding slowly, while whipping, two teaspoonfuls of sugar, two and one-half teaspoonfuls of lemon juice, and two tablespoonfuls of cream. Add half a glass of milk to each egg and mix thoroughly At usual breakfast hour begin taking not more than half a glass at first; in ten or fifteen minutes another half glass. Continue taking half a glass every ten or fifteen minutes until the full amount is consumed LUNCHEON A small, baked potato Two eggs, prepared as for breakfast DINNER A glass of milk A baked potato Bit of any fresh vegetable that appeals to the taste Drink liberally of water between meals or at meals. Just before retiring, rub the body with a flesh brush, or give it a massage as prescribed for the morning. Take about one tablespoonful of coarse wheat bran at the beginning of each meal. To keep the intestines thoroughly cleansed is of primary importance. Increase the quantity until the desired result is produced, which should be an action once or twice a day. /Second Day/: The same as the first, decreasing the eggs and increasing the milk. /Third Day/: The same as the second, slightly varying the menus by increasing the quantity of eggs and milk, if these are agreeable, reducing the other articles correspondingly. /Fourth Day/: BREAKFAST A glass or two of clabbered milk, slightly sweetened until it is palatable Wheat bran, cooked LUNCHEON Choice of any fresh vegetable, especially such as sweet potatoes, pumpkin, or red banana, eaten with nut butter A little cream and either dates or figs DINNER Fruit and nuts, prepared any way they are palatable /Fifth Day/: The same as the first, repeating the diet herein given so long as it is agreeable. The body should be rubbed with a flesh brush and given massage every morning and evening. WINTER MENU _FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING BOWELS_ Choice of the following menus: MENU I MENU II BREAKFAST