String beans (cut up) ¹⁄₂ cup 20 Butter sauce ¹⁄₂ cup 135 Fried bacon 2 ounces 200 Triscuit 1 35 Butter 1 teasp. 35 ---- 425 DINNER. Barley soup with crackers, pea puree on toast, stewed prunes with cream. Barley 3 tablesps. 270 Butter 1 teasp. 35 Cracker 1 25 Pea puree 2 tablesps. 100 Toast 1 large 100 Prunes 5 100 Cream 2 ounces 115 ---- 745 SUPPER. Bran tea with cream. A piece of cake or a slice of light egg toast. Bran ¹⁄₂ cup 110 Cream 1 ounce 58 Egg 1 60 Soupstock ¹⁄₄ cup 25 Butter for frying 1 tablesp. 105 ---- 358 CHAPTER II. DIET DURING PREGNANCY. A healthy woman will be guided by intuition as to the selection of food suited to her condition. Unfortunately, only a few women are properly matured in these days of forced education and unnatural occupations for young girls during the age of puberty. The craving of pregnant women for pickles, spices and certain fruits out of season indicates an anemic condition. The individual longs for an article, of which her mind is most conscious, to bring about satisfaction. Pregnant women require a larger amount of phosphates, lime and other minerals in their food, especially during the first four months. The amount of food taken should be rather less in quantity; and the starches and sweets should be cut down as much as possible, unless the mother has to perform a large amount of physical work. Vomiting during the early months of pregnancy is generally due to excess of starches and indigestible foodstuffs. The eliminating organs not being able to throw off the excess of waste, the system rids itself of it through the effort of the liver, before the waste enters the blood stream. A suitable diet depends much upon the constitution of the mother. In severe cases of vomiting or headache, a diet should be prescribed by a physician. DIET FOR THE MOTHER AFTER LABOR.