Potatoes, which are mostly starch, and eggs, which are largely albumen and fat, may be combined in such a way as to furnish all the needed elements in the right proportion. As rice is nearly all starch, and beans are rich in protein, these make an excellent combination. Nuts, rich in proteins and fats, and fruits, containing sugars and acids, also make an ideal combination. To a meal composed largely of rice and potatoes, which are deficient in fats, there may be added a little cream, a few ripe olives, a few nuts, or an egg, to give a well balanced ration. The custom of eating a light lunch at noon, and reserving the heaviest meal for the close of the day, while actuated to a great extent by seeming necessities, or convenience, is not, as a rule, found a benefit to health. As a result of a hearty meal at night, the digestive process is continued through the sleeping hours; and though the stomach works constantly, its work is not properly accomplished. The sleep is often disturbed by unpleasant dreams; and in the morning, the person awakes unrefreshed, and with little relish for breakfast. The practice of eating but two meals a day is generally found a benefit to health; yet under some circumstances, persons may require a third meal. This should, however, if taken at all, be very light, and of foods very easily digested, so that when we lie down to rest, the stomach may have its work all done, and it, as well as the other organs of the body, may enjoy rest. In the following menus, some allowance is made for variety. Some persons will not require everything named on the menu; and each person will choose such things, and in such amounts, as experience and sound judgment prove to be best suited to his own necessities. _MENUS FOR ONE WEEK_ SUNDAY _Breakfast_ STEAMED NATURAL RICE CREAM PEAS ON TOAST STRAWBERRIES CORN BREAD MILK VEGETABLE BUTTER _Dinner_ ENTIRE WHEAT BREAD BEANS WITH NOODLES LETTUCE CORN ON COB CLUSTER RAISINS BUTTER _Luncheon_ CREAMED RICE CORN MEAL CRISPS ZWIEBACK PEACH SAUCE CEREAL COFFEE _Steamed Rice._--Wash one cup of natural brown rice, and put to cook in three cups of boiling water. Let boil gently until the water is absorbed and the rice looks dry; then set on the edge of the stove, well covered, to steam for fifteen minutes. _Cream Peas on Toast._--One cup drained green peas, one third cup water, three tablespoonfuls rich cream, salt. Bring the water and the peas to a boil, mash through a colander to remove the hulls, and season with cream and salt. Dip a slice of zwieback into hot milk to soften, lay on a platter, cover with a spoonful of the cream of peas, and serve.