Stewed prunes at all suppers. Strained honey is used instead of sugar. Milk and water served at all meals. Guests are especially requested to abstain from drink- ing unless to actually satisfy thirst. SUNDAY. DINNER. Chicken Soup, 77 Roast Beef, 89 Mashed Potatoes, 50 Butter Beans, 64 Squash, 65 Tomatoes (stewed), 61 Graham Flour Cake Fruit SUPPER. Fruit Whole Wheat, 15 Eggs fried in butter Beet Salad, 130 Hot Corn-Bread Honey Nuts and Dates. MONDAY. DINNER. Split Pea Soup, 75 Turnips, 54 Lentils, Cutlets, 64 Dessert (Custard Pudding), Beets, 56 165 Mashed Potatoes, 50 Fruit THE PHYSICAL CULTURE COOK BOOK. SUPPER. Fruit Whole Wheat, 15 Scrambled Eggs, 116 Hominy, 125 Lettuce Salad, 130 Corn Muffins, hot, 39 Nuts Figs TUESDAY. DINNER. Baked Potatoes, 50 Asparagus, 65 Carrots, 53 Fruit Baked Kidney Beans (dry), Baked Rolled Oats (with 63 butter), 125 SUPPER. Fruit Whole- Wheat Muffins Cheese. Omelet, 118 (hot), 35 Water Cress, 130 Honey Whole Wheat, 17 Nuts WEDNESDAY. DINNER. Roast Chicken, 103 Tomatoes (stewed), 61 Peas, au Gratia, 64 Dessert (Floating Island), Egg Plant, 66 165 Baked Sweet Potatoes Fruit (same as Irish potatoes) , 50 10 THE PHYSICAL CULTURE COOK BOOK. SUPPER Fruit Whole Wheat, 15 Boiled Eggs, 115 Macaroni with Cheese, 69 Tomato Salad, 130 Hot Corn Muffins, 39 Honey. THURSDAY. DINNER. Thick Tomato Soup, 74 Boiled Potatoes, 49 Lima Beans, 63 Cauliflower, 57 Green Sugar-Corn, 61 Fruit SUPPER. Fruit Whole Wheat, 15 Eggs (Omelet), 116 Rice with Grated Cheese, 68 Honey Nuts Hot Whole- Wheat Muffins, Lettuce Salad, 130 35 FRIDAY. DINNER. Baked Fish, 82 Baked Lentils Boiled Potatoes, 49 Creamed Cabbage, 57 Onions (stewed), 56 Fruit Custard Pudding, 165 THE PHYSICAL CULTURE COOK BOOK. II SUPPER. Fruit Whole Wheat, 15 Poached Eggs, 116 Creamed Potatoes, 50 Honey Hot Corn-Muffins, 39 Tomato Salad, 129 Nuts and Dates. SATURDAY. DINNER. Split Bean Soup, 75 Green Peas, 64 Parsnips, 54 Pumpkin Pie with Graham Fruit Crust, 178, 183 Baked Sweet Potatoes (same as Irish Potatoes), 50 SUPPER. ' Fruit Whole Wheat, 15 Savory Omelet, 116 Spaghetti with Cheese, 69 Hot Graham Muffins, 37 Honey Nuts and Dates CHAPTER II. PREPARATION OF WHEAT AND OTHER WHOLE GRAINS. Unquestionably some of the most nourish- ing and most wholesome foods can be obtained from whole grains just as they are furnished by Nature, without any milling or other process. In a recent editorial in one of my magazines, I stated very clearly my opinion of the average health food and their manu- facturers. Most all of these health foods are simply poor imitations of the whole grain from which they have been manufactured, and in nearly every instance when properly prepared the whole grain itself makes a superior food. Many of these health foods are valuable and most all are far superior in every way to THE PHYSICAL CULTURE COOK BOOK. 13

AI-modernized reading of the original text

Stewed prunes at all suppers. Strained honey is used instead of sugar. Milk and water served at all meals. Guests are especially requested to abstain from drinking unless to actually satisfy thirst. SUNDAY. Chicken Soup, 77 Roast Beef, 89 Mashed Potatoes, 50 Butter Beans, 64 Squash, 65 Tomatoes (stewed), 61 Graham Flour Cake Fruit Fruit Whole Wheat, 15 Eggs fried in butter Beet Salad, 130 Hot Corn-Bread Honey Nuts and Dates. MONDAY. Split Pea Soup, 75 Turnips, 54 Lentils, Cutlets, 64 Dessert (Custard Pudding), Beets, 56 165 Mashed Potatoes, 50 Fruit Fruit Whole Wheat, 15 Scrambled Eggs, 116 Hominy, 125 Lettuce Salad, 130 Corn Muffins, hot, 39 Nuts Figs TUESDAY. Baked Potatoes, 50 Asparagus, 65 Carrots, 53 Fruit Baked Kidney Beans (dry), Baked Rolled Oats (with 63 butter), 125 Fruit Whole- Wheat Muffins Cheese. Omelet, 118 (hot), 35 Water Cress, 130 Honey Whole Wheat, 17 Nuts WEDNESDAY. Roast Chicken, 103 Tomatoes (stewed), 61 Peas, au Gratia, 64 Dessert (Floating Island), Egg Plant, 66 165 Baked Sweet Potatoes Fruit (same as Irish potatoes) , 50 Fruit Whole Wheat, 15 Boiled Eggs, 115 Macaroni with Cheese, 69 Tomato Salad, 130 Hot Corn Muffins, 39 Honey. THURSDAY. Thick Tomato Soup, 74 Boiled Potatoes, 49 Lima Beans, 63 Cauliflower, 57 Green Sugar-Corn, 61 Fruit Fruit Whole Wheat, 15 Eggs (Omelet), 116 Rice with Grated Cheese, 68 Honey Nuts Hot Whole- Wheat Muffins, Lettuce Salad, 130 FRIDAY. Baked Fish, 82 Baked Lentils Boiled Potatoes, 49 Creamed Cabbage, 57 Onions (stewed), 56 Fruit Custard Pudding, 165 Fruit Whole Wheat, 15 Poached Eggs, 116 Creamed Potatoes, 50 Honey Hot Corn-Muffins, 39 Tomato Salad, 129 Nuts and Dates. SATURDAY. Split Bean Soup, 75 Green Peas, 64 Parsnips, 54 Pumpkin Pie with Graham Fruit Crust, 178, 183 Baked Sweet Potatoes (same as Irish Potatoes), Fruit Whole Wheat, 15 Savory Omelet, 116 Spaghetti with Cheese, 69 Hot Graham Muffins, 37 Honey Nuts and Dates CHAPTER II. PREPARATION OF WHEAT AND OTHER WHOLE GRAINS. Unquestionably some of the most nourishing and most wholesome foods can be obtained from whole grains just as they are furnished by Nature, without any milling or other process. In a recent editorial in one of my magazines, I stated very clearly my opinion of the average health food and their manufacturers. Most all of these health foods are simply poor imitations of the whole grain from which they have been manufactured, and in nearly every instance when properly prepared the whole grain itself makes a superior food. Many of these health foods are valuable and most all are far superior in every way to

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