The custom of having a second breakfast is Croatian. In this family it has been possible to keep it up in this country because the hours for a street-car conductor can be arranged to allow it. DINNER--12.30 P.M. Beef soup with dumplings. Soup meat with sauce. Mashed potatoes (browned). Bread. Coffee. SUPPER--7 P.M. Soup with rice (from same stock as was used at noon). Cabbage. Bread. Coffee. Fruit. August 7, 1919: BREAKFAST Early breakfast is always the same. The second breakfast varies little; sometimes bread and cheese or bread and meat sandwiches are eaten instead of the soft-boiled eggs. DINNER Goulash. Polenta. Lettuce salad. Coffee. SUPPER Spaghetti with tomato sauce. Celery. Bread. Coffee. ITALIAN (Sicilian) The following menus represent the diet of a Sicilian family from Palermo. They have been in America over twenty years, but their diet has changed little. There are ten persons in the family--the mother and two unmarried daughters, a married daughter, her husband and four children. The children are seven, five, and three years, and ten months. Food for the children is prepared separately. For breakfast they have cereal, milk, bread, and stewed fruit; for lunch, rice or potato, bread, milk, and the green vegetables cooked for the family if not cooked with tomato sauce. For supper the children have bread and milk. It is not common in Italian families to make so much difference in the diet for children; they are usually fed on the highly seasoned dishes the family eat, but in this family the mother prepared special food for her children, and her daughter is doing the same and planning their diet even more carefully. Summer menus: Monday, August 11, 1919: BREAKFAST Coffee or chocolate. Toast. Italian cookies. For children, bread and milk or oatmeal and milk. The coffee is made strong, but is served with hot milk--the cup half or two thirds filled with milk before coffee is poured in. Very often nothing is eaten with the coffee. LUNCHEON--Noon Cold sliced meat (left from Sunday). Tomato and lettuce salad. Bread. Fruit. DINNER Spaghetti with tomato sauce. Stuffed peppers. Bread. Fruit. Tuesday, August 12, 1919: BREAKFAST Same every morning. LUNCHEON Stew made of long, slender squash, potatoes, onions. Bread. Fruit. DINNER Broiled veal. Fried potatoes. Fresh tomatoes with French dressing. Boiled string beans. Bread. Fruit. Wednesday, August 13, 1919: LUNCHEON Boiled greens with olive oil. Fresh tomatoes. Bread. Cheese. Fruit. DINNER Macaroni with peas. Diced potatoes with tomato sauce. Breaded asparagus. Fruit. Thursday, August 14, 1919: LUNCHEON Breaded fried liver. Sauce for meat made of vinegar, sugar, chopped orange rind, and bay leaves. Boiled greens with olive oil. Bread. Fruit. DINNER