16. Fig or date butter with ryenuts and rich fresh milk or sandwiches. 17. Raw huckleberries (one-half to one cupful) with butter and stale bread. 18. Lettuce with two or three bananas and one-half to one glass of strained cranberry juice. 19. Apple salad with lettuce and almond cream or whole almonds. 20. Apples, raisins and six to twelve nuts. 21. Gelatine of fruit, or bread and bran with cream and toast. 22. Clam broth or cream soup with toast and raw celery. 23. Musk melon with lemon and berries. 24. Baked apples in gelatine with fish salad. 25. Ambrosia or apple sauce with whites of eggs and toast. LUNCHES FOR THEATRES. Cocoanut wafers, macaroons prepared with almond paste, Hershy’s chocolate, white figs and rye nuts, sandwiches with fruit butter or ground dried fruits and nuts. AFTERNOON DRINKS AND DAINTIES. Postum, weak tea, bran tea with cream, unfermented apple juice, fresh apple cider. FOODS--Fruit cakes, tarts, cream puffs, cream rolls, zwieback, Huntly and Palmer biscuits, nabiscos, sandtarts, ice-creams, fruit gelatines. SANDWICHES. The sandwich is an important part of the bill of fare. It is not necessary to eat a cooked dinner in order to have a square meal, but for those who work indoors and are unable to take walking exercises before or after their noon meal, it is important to take some warm fluid or semi-fluid food in the form of broth, milk or soup as an entree or with their meal. With the convenience of modern inventions of gas, alcohol and electric stoves, or patented bottles which keep food warm for hours, this is easily obtained. An endless variety of nutritious lunches can be prepared from left-over or fresh vegetables, meats, fish, eggs and cheese, or from raw cereals, nuts, fruits and greens. The bread used for sandwiches should always be stale or sun dried and be kept in a dry place in a tin box with good ventilation. MENUS FOR LUNCH OR SUBSTITUTES FOR DINNER. Grated Cheese with Apples and Buttered Bread. 1. Grate two to four ounces of Swiss or American cheese and carry in a glass jar or paper bag. At lunch-time peel one or two apples, cut them up in small pieces and mix with grated cheese. Eat with buttered bread. Meat Sandwiches with Olives and Mayonnaise Dressing. 2. Prepare a salad from left-over meat, mixing with olives and dressing, or slice the meat and put between layers of bread, and mix the olives with mayonnaise dressing. Scrambled Eggs on Sandwiches, and Cherries. 3. Eat the cherries at the beginning or at the end of the meal; lettuce is a good addition. Ground Nuts with Apples and Raisins. 4. Grind six to twelve nuts in the morning and keep in a jar or paper bag. At lunch-time cut one apple into small pieces, add twelve raisins and the ground nuts. Eat with or without bread and butter. It is best to use only one kind of nuts at a time. Celery is also a good addition. Nut and Date Sandwiches.