Cranberries ¹⁄₄ cup 10 Olive oil 2 tablesps. 100 Toast 1 large slice 100 Butter 1 tablesp. 105 Raw Celery 2 stalks 16 ---- 331 DINNER. Rice with cream or tomato sauce, eight almonds or one large zwieback with one level tablespoonful of almond butter and raisins. Rice 3 tablesps. 150 Hot cream 2 ounces 115 Almonds 8 80 Raisins (large) 8 80 ---- 425 SUPPER. Calves’-foot and tomato jelly with graham toast or puffed wheat and milk or black malt coffee. Jelly ¹⁄₂ cup 50 Puffed Wheat 1 cup 100 Milk 8 ounces 165 ---- 315 III. BREAKFAST. Raspberries or strawberries, plain shredded wheat with cream. Raspberries ¹⁄₂ cup 30 Shredded wheat 1 100 Cream 2 ounces 115 ---- 245 DINNER. Potato or apple salad, and lettuce with mayonnaise dressing, fish, black crusts and black coffee. Potatoes 2 medium 150 Oil 4 tablesps. 400 Yolk of egg 1 48 Lemon or vinegar About 1 tablesp. 5 Raw onion (finely chopped) ¹⁄₂ piece 3 Crusts 3 75 ---- 681 SUPPER. Cook’s flaked rice gruel with hot cream, cream toast or vegetable cream soup. Flaked rice 1 cup 100 Hot cream 2 ounces 115 Hot water 1 cup ---- 215 IV. BREAKFAST. Cooked string beans with butter sauce and parsley, fried bacon and triscuit with butter.