That the _fruit diet_ prevents the diseases of pregnancy and the sufferings of parturition, is a _boon to every woman_, and all knowing this ought to preach it. THE BILL OF FARE below suggests dishes desirable in pregnancy. Remember always to add fruit. Next to lemon and oranges, apples, peaches and plums should be chosen. For supper it is better to take simply rice or corn gruel, or, if in summer, a dish of ice cream. It must be understood that this bill of fare is _merely_ suggestive, being intended to show that a variety of attractive dishes can be made entirely compatible with the theory. BREAKFAST FOR EACH DAY OF THE WEEK. MONDAY.--Rice balls, baked apples, baked potatoes, corn muffins, corn tea. TUESDAY.--Japanese rice, apple sauce, creamed potato, corn-meal griddle cakes, barley coffee. WEDNESDAY.--Rice muffins, fresh fruit, rhubarb on toast, breakfast patties, wheat coffee. THURSDAY.--Hominy, stewed fruit, rice omelet, potato balls, corn muffins, hot milk. FRIDAY.--Rice griddle cakes, stewed potatoes, milk toast, sago and cream, barley coffee. SATURDAY.--Corn mush, tomato on toast, egg omelet, graham muffins, hot milk. SUNDAY.--Fresh fruit, codfish balls, baked potatoes, rice muffins, chocolate, maple syrup. DINNER FOR EACH DAY OF THE WEEK. MONDAY.--Macaroni soup, asparagus on toast, mashed potatoes, sago-apple pudding or rice snow. TUESDAY.--Noodle soup, raw oysters, potato puffs, succotash, baked macaroni, cold slaw, baked rice pudding or apple-tapioca pudding, fruit. WEDNESDAY.--Tomato soup, fresh fish, mashed potatoes, beets, baked Indian pudding or rhubarb pie. THURSDAY.--Vegetable soup, tomatoes on toast, creamed potatoes, stewed macaroni, corn, cracked-wheat pudding or cornstarch blanc-mange, fruit. FRIDAY.--Rice soup, creamed codfish, green peas, spinach, boiled potatoes, strawberry shortcake or fruit blanc-mange. SATURDAY.--Potato soup, macaroni and cheese, vegetable oysters, creamed cabbage, baked rice omelet, fruit shortcake, fruit. SUNDAY.--Baked chicken, sweet potatoes, celery, unleavened bread, potato puffs, corn, farina blanc-mange with jelly, nuts and fruits. Copy this bill of fare and paste in the kitchen, where it will be handy to refer to. If one is not accustomed to the use of grains it requires some patience to learn to prepare the food so that it will prove both nourishing and satisfactory to a delicate appetite. See chapter on dietetics for recipes. The following table has been carefully prepared from Payen’s food analysis. It will afford assistance in selecting appropriate diet, and should be studied with care. ANALYSIS OF FOOD.