FOOD COMBINATIONS AND MENUS. DO NOT MIX. Meat and Cheese. Cherries and Milk. Fancy Summer Fruits and Onions. Fancy Summer Fruits and Cucumber. Nuts and Excess of Starchy Food. Potatoes and Tomatoes. Potatoes and Tart Fruits. Potatoes and Fresh Yeast Bread. Potatoes and White Bread. Potatoes and Underground Vegetables. Cooked Greens and Raw Greens. Meat and Dates or Figs. Pork and Sago. Cucumber and Sago. Strawberries and Tomatoes. Strawberries and Beans. Bananas and Corn. Fat Pork and Cucumbers. Pork and Sweet Fruits. Pork and Fancy Fruits. Pork and Corn. Meat and Fish. Raw Fruits and Cooked Vegetables. Milk and Cooked Vegetables. Milk and Meat. Fresh Raw Fruits and Cooked Cereals. Cooked Vegetables and Nuts. Cheese and Nuts. Boiled Eggs and Nuts. Boiled Eggs and Canned Corn. Boiled Eggs and Bananas. Boiled Eggs and Fresh Pork. Boiled Eggs and Cheese. Bananas and Pork. Bananas and Cucumbers. Skim-milk and Fruit. Cheese and Bananas. Beans and Bananas. GOOD COMBINATIONS. Raw Fruits and Raw Cereals. Raw Fruits and Raw Cereals and Nuts. Raw Fruits and Raw Greens and Nuts. Raw Cereals and Nuts. Raw Cereals and Raw Milk. Raw Cereals and Raw Vegetables. Boiled Cereals and Boiled Milk. Boiled Cereals and Boiled Cream. Raw Greens and Meats or Eggs. Boiled Greens and Meats or Eggs. Fats and Acids. Meats and Acids. Cheese and Apples. Cheese and Rye. Eggs and Salted Meat. Eggs and Acid Fruits. Eggs and Greens. Nuts and Apples. Nuts and Bananas. Almonds and Rice. Nuts and Raisins. Nuts and Dried Currants. The harmony and disharmony between the different foods as mentioned above are only stated in a general way. Certain combinations are absolutely harmful to every individual, others are either harmful to certain temperaments, or, to mix them would mean a waste in the animal economy of the body. REMARKS. Use only one rich protein food at any meal. Exceptions: A few nuts which are rich in fat may be eaten at the end of a meal where lean meat is served. Milk and milk soups may be taken at the beginning of a meal where meat is served, but they should never be mixed with the meat dish or used at the end of a meal where meat is served. CHAPTER VI. LAXATIVE FOODS. Fruit juices, plums, tomatoes, apples, pears, grapes, figs, fruit-soups, fruit-gruels, raisins, gelatines, corn, oats, spinach, oranges, carrots, parsnips, bran, oil, butter, cream, olives, yolks of eggs, pecans, walnuts, Brazil nuts, cucumbers, onions, greens. CONSTIPATING FOODS. Skim-milk, liquid foods, fine flour bread, potatoes, tapioca, white of eggs, gluten, mush, lean meat and cheese made from skim-milk. MENUS.