Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4Christian, Eugene
Science
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4
Christian, Eugene
Diet; Diet in disease; Food
/Sixth Day/: The same as the first, repeating these menus
for about two weeks, making such changes as the appetite demands in
vegetables and fruit only.
WINTER MENU
_FOR MENTAL WORKER TO INCREASE BRAIN EFFICIENCY_
Eggs, milk, and sugar are the most readily convertible nutrients
known to the science of food chemistry. In combination they represent
the highest form of the nitrogenous (proteids and the carbohydrate)
compounds, therefore to increase physical efficiency one should take as
much of these as possible.
If one is under weight, it would be advisable, especially during the
cold weather, to take three eggs for breakfast, four eggs with a quart
of milk for luncheon, and a vegetable dinner as laid out in Menu II.
Choice of the following menus:
MENU I MENU II
BREAKFAST
A bunch of grapes Two or three eggs, whipped,
One very ripe banana with to which add a teaspoonful
cream and nut butter of lemon juice, a teaspoonful
A whole wheat gem, eaten each of olive-oil
with one or two very soft and sugar, and one-half
eggs glass of milk to each egg
LUNCHEON
One fresh vegetable Two eggs prepared as for
A baked potato breakfast, Menu II
Boiled onions and a bit of
fish
A glass of milk or a cup of
hot chocolate
DINNER
Spinach or a bit of salad The same as dinner, Menu
Clabbered milk or a bit of I, choosing either clabbered
fish milk, fish, eggs, or
Baked beans or baked white meat of chicken
potatoes
Boiled onions or carrots
A cup of chocolate
Where as many as four eggs are taken at once, a tablespoonful of cognac
brandy will make the yolks more digestible and more assimilable,
therefore in curative feeding its purpose is medicinal.
SPRING MENU
_FOR A SCHOOL TEACHER_
_ANEMIA--SLUGGISH LIVER--UNDERWEIGHT_
_NERVOUSNESS_
Choice of the following menus:
MENU I MENU II
BREAKFAST
Cherries--sweet Berries
Corn bread, with butter Farina, or oatmeal with
A cup of hot water cream
A glass of milk One whole egg
Two cups of chocolate
LUNCHEON
Boiled rice, or corn hominy, A large, boiled onion
with butter or cream. (A A baked white potato
spoonful of sugar may be Corn bread
added, if desired) Buttermilk
One or two glasses of water
DINNER
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