Dinner — Potato Cream Soup. Vegetable Roast with
Tomato Sauce. Tomato Salad with Mint Sauce. Straw-
berry Short Cake with Whipped Cream. Hot Tea.
THE LATTER PART OF SPRING
Gives us an abundance of vegetables and plenty of fruit
to make our selection from. A little experimenting will
soon show that it is a pleasure and a great delight to
find out for oneself the great benefits to be derived from
the right and careful preparations and combinations.
178
Remaining within the limitations of home-growing
products, using grains and nuts only where absolutely
necessary in the compounding of palatable dishes, we will
find it an easy matter to keep well and happy.
Learn to sleep without gowns and you will not be
troubled with catarrhs, neuralgia, rheumatism, consump-
tion and urinary diseases.
MENU FOR SUMMER SEASON.
Use Raw Foods Exclusively and Deviate From the Rule Only at Change
of Weather; When Damp, Chilly or Rainy.
First Day.
Breakfast — Cherries.
Lunck — Strawberry Short Cake.
Dinner — Cherry Pie. Icing.
Second Day.
Breakfast — Hot Lemonade.
Lunch — Bran Drink and Cottage Cheese Sandwich.
Dinner — Strawberry Cake with Whipped Cream.
Third Day.
Breakfast — Small Berries.
Limch — Nut Salad and Apples.
Dinner — Flaked Rice and Cherry Salad with Cake.
Tea.
Fourth Day.
Breakfast — Raspberries. ^
Lunch — Apple Souffle and Custard Pie.
Dinner — Small Berries with Cream. Bread and Tea.
Fifth Day.
Breakfast— Hot Water.
Lunch — Bran Lem.onade.
Dinner — Rice Flakes. Sweet Corn. Beet Salad.
Sixth Day.
Breakfast — Stone Fruits.
Lunch — Fruit Cake.
Dinner — Fruit with Bread and Butter. Buttermilk.
179
Seventh Day.
Breakfast — Small Berries.
Lunch — Cheese Sandwich. Milk with Lemon Juice.
Dinner — Cream Tomato Sauce. Tomato Salad with
Mayonnaise. Bread and Butter. Milk or Apple Pudding.
AUTUMN SEASON.
First Day.
Breakfast — A few extra well-drawn breaths. A drink
or two of Water.
Lunch — One Apple. One Orange. One Fig. Three
Almonds. Tablespoonful of Pine Nuts. Crackers.
Dinner — Fruit Salad. Boiled Egg with Mayonnaise.
Flaked Rice.
Second Day.
Breakfast — A pinch of sand. A few more breaths.
Lunch — A Pear or Persimmon. Two Dates. Two
Locusts. Swedish Bread.
Dinner — Chestnut Soup. Flaked Wheat. Two Apples.
Six Almonds. Apple Pie.
Third Day.
Breakfast — Stretch body and take a few extra breaths
with a wineglass full of Fruit Juice of any Kind.
Lunch — One Banana. One Orange. One teaspoonful
of Pine Nuts. Shredded Wheat.
Dinner — Banana with Shredded Cocoanut. One Fig.
Two Dates. Rice with Whipped Cream. Peach Pie.
Fourth Day.
Breakfast — Watermelon.
Lunch — One Carrot and one Beet grated and served
on Lettuce with Parsley or Onion Top. Oriental Bread.
Dinner — Flaked Oats with Cottage Cheese. Nut Salad.
White of Egg with Lemon Juice. Plum Pie.
Fifth Day.
Breakfast — Watch the rising of the glorious sun and
bask in the sunshine. Then take a barefoot walk and a
glass of hot Lemonade.
180
Lunch — Watermelon and Cakes.
Dinner — Corn Bread with Nut Butter. Beet Salad.
Turnips with Cream Sauce. Egg Plant Fritters. Tea.
Sixth Day.
Breakfast — Muskmelons.
Lunch — Peach Pie and Cheese Sandwich.
Dinner — Corn on Cob. Salsify Fritters and Mashed
Turnips. Watermelon.
Seventh Day.
Breakfast — Apples.
Lunch — Cream Cheese and Crackers.
Page 95
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dinner — Potato Cream Soup. Vegetable Roast with Tomato Sauce. Tomato Salad with Mint Sauce. Strawberry Short Cake with Whipped Cream. Hot Tea.
THE LATTER PART OF SPRING
Gives us an abundance of vegetables and plenty of fruit to make our selection from. A little experimenting will soon show that it is a pleasure and a great delight to find out for oneself the great benefits to be derived from the right and careful preparations and combinations.
Remaining within the limitations of home-growing products, using grains and nuts only where absolutely necessary in the compounding of palatable dishes, we will find it an easy matter to keep well and happy.
Learn to sleep without gowns and you will not be troubled with catarrhs, neuralgia, rheumatism, consumption and urinary diseases.
MENU FOR SUMMER SEASON.
Use Raw Foods Exclusively and Deviate From the Rule Only at Change of Weather; When Damp, Chilly or Rainy.
First Day. Breakfast — Cherries. Lunch — Strawberry Short Cake. Dinner — Cherry Pie. Icing.
Second Day. Breakfast — Hot Lemonade.
Lunch — Bran Drink and Cottage Cheese Sandwich. Dinner — Strawberry Cake with Whipped Cream.
Third Day.
Breakfast — Small Berries. Lunch — Nut Salad and Apples.
Dinner — Flaked Rice and Cherry Salad with Cake. Tea.
Fourth Day.
Breakfast — Raspberries. ^
Lunch — Apple Souffle and Custard Pie.
Dinner — Small Berries with Cream. Bread and Tea.
Fifth Day. Breakfast — Hot Water. Lunch — Bran Lemonade. Dinner — Rice Flakes. Sweet Corn. Beet Salad.
Sixth Day.
Breakfast — Stone Fruits. Lunch — Fruit Cake.
Dinner — Fruit with Bread and Butter. Buttermilk.
Seventh Day. Breakfast — Small Berries.
Lunch — Cheese Sandwich. Milk with Lemon Juice. Dinner — Cream Tomato Sauce. Tomato Salad with Mayonnaise. Bread and Butter. Milk or Apple Pudding.
AUTUMN SEASON.
First Day.
Breakfast — A few extra well-drawn breaths. A drink or two of Water.
Lunch — One Apple. One Orange. One Fig. Three Almonds. Tablespoonful of Pine Nuts. Crackers.
Dinner — Fruit Salad. Boiled Egg with Mayonnaise. Flaked Rice.
Second Day.
Breakfast — A pinch of sand. A few more breaths.
Lunch — A Pear or Persimmon. Two Dates. Two Locusts. Swedish Bread.
Dinner — Chestnut Soup. Flaked Wheat. Two Apples. Six Almonds. Apple Pie.
Third Day.
Breakfast — Stretch body and take a few extra breaths with a wineglass full of Fruit Juice of any Kind.
Lunch — One Banana. One Orange. One teaspoonful of Pine Nuts. Shredded Wheat.
Dinner — Banana with Shredded Cocoanut. One Fig. Two Dates. Rice with Whipped Cream. Peach Pie.
Fourth Day.
Breakfast — Watermelon.
Lunch — One Carrot and one Beet grated and served on Lettuce with Parsley or Onion Top. Oriental Bread.
Dinner — Flaked Oats with Cottage Cheese. Nut Salad. White of Egg with Lemon Juice. Plum Pie.
Fifth Day. Breakfast — Watch the rising of the glorious sun and bask in the sunshine. Then take a barefoot walk and a glass of hot Lemonade.
Lunch — Watermelon and Cakes.
Dinner — Corn Bread with Nut Butter. Beet Salad. Turnips with Cream Sauce. Egg Plant Fritters. Tea.
Sixth Day. Breakfast — Muskmelons. Lunch — Peach Pie and Cheese Sandwich. Dinner — Corn on Cob. Salsify Fritters and Mashed Turnips. Watermelon.
Seventh Day.
Breakfast — Apples.
Lunch — Cream Cheese and Crackers.