The morning and evening meals should consist of fluid and semi-fluid foods, or of toasted breads and salads. Meats, eggs (except the yolks), cheese, beans, peas and nuts should be eaten only during the middle of the day in small quantities. One can cut down his amount of food greatly by thoroughly chewing each morsel. The demand for protein at this period is small, while the amount of fat should be increased. A few sample bills of fare may be of assistance to those who wish to make a study of food requirements for themselves or for others. MENUS FOR THE AGED I. BREAKFAST. Apple salad with lettuce finely chopped, onion and mayonnaise dressing, bacon and crusts. Portion of food containing calories Apple 1 medium 72 Lettuce ¹⁄₈ head 5 Onion ¹⁄₄ piece Oil 4 tablesps. 100 Lemon or vinegar About 2 teasps. 4 Yolk of egg 1 48 Bacon 2 ounces 325 Crusts 2 50 ---- 604 DINNER. Clear soup with rice and egg. One lamb chop with sprouts, and one triscuit with butter. Soup 1 cup 100 Rice (measured before soaking) 2 tablesps. 100 Yolk of Egg 1 48 Lamb chop 1 small 100 Sprouts ¹⁄₂ cup 20 Butter sauce ¹⁄₂ cup 135 Triscuit 1 35 Butter 1 teasp. 35 ---- 573 SUPPER. One large glass of buttermilk, kumyss, peptonized hot milk or Dr. Metchinikoff’s sour milk, with one slice of graham toast. Milk 12 ounces 247 Graham toast 1 large slice 100 ---- 347 II. BREAKFAST. Raw cranberries and celery with olive oil, one slice of graham or whole wheat toast with butter and unsweetened black malt coffee.