ordinary bowl . *?.! Rolls, buns i large . . . I 2 Soup, cream barley . . Strawberries ordinary bowl . <;. 2 servings 91 Sugar, granulated . . . Sugar, maple 1^/2 tablespoonfuls . . 2 tablespoonfuls . .86 I 0? Tomatoes, fresh .... Wheat Flour 4 medium size . is. 4 tablespoonfuls i thick slice • .96 . .81 Zwieback QO THE THIRD MEAL One of the first and most essential requirements in the main- tenance of health in these days of stress and competition is rest. When the evening meal is light, and composed of foods most quickly and easily digested, the stomach is permitted to have its work all done when the time comes for sleep, so it, as well as other organs of the body, may enjoy perfect rest, and thus kind nature may do her reconstructive work unhindered. Fruit, fruit juices, bread twice baked (zwieback), crackers, and milk or cereal coffee are foods best suited to the evening meal. When the usual "three square meals" are taken daily, with the heaviest meal coming but an hour or two before bedtime, a great burden is imposed on the digestive organs at the very time when they should have the least. It follows that there is seldom any real relish for breakfast, and little is eaten. Often the noon meal consists of but cold , foods and hot drinks. Thus by evening, a ravenous appetite for food is developed. Hence the work of digestion is carried into the sleeping hours, causing restless dreams, and in the morning, a sense of being unrefreshed upon awakening, with lack of energy. When this practice is long continued, the digestive organs wear out prematurely, because they find no time for rest. The sufferer is at a loss to account for such a state of things, since he may be, aside from this, in apparent good health. Having insufficient rest, the digestive organs become weary; and this is the cause of that feeling of "goneness" so often misinterpreted as a demand for more food. The gratification of this false appetite when the stomach is already exhausted from overwork, does for a time remove the sense of faintness; but it is only the giving of a mortgage on the reserve forces, for the day of physical reckoning must come. To husband carefully the reserve forces of vitality is to avert a crisis, and is the first essential in preserving the health. ABOUT THE TWO-MEAL PLAN An impartial trial affords abundant proof that for most per- sons, two meals a day are better than three. Especially is this so 91 SCIENCE of FOOD and COOKERY with those of sedentary habit, and with brain workers. The times for meals should be fixed proportionately far apart, and the meals taken regularly. Dr. D. H. Kress, a physician of long practical experience, writes of the two-meal plan as follows: "Two meals a day are sufficient, and in every way preferable whenever it can be intelligently carried out. Of course, there are those who can eat but little at a meal; for such, three meals are best. But most dyspeptics could cure themselves by simply taking two meals a day, thus affording the stomach a period of rest between meals and enabling it to do better work."

AI-modernized reading of the original text

ordinary bowl . *?.! Rolls, buns i large . . . I 2 Soup, cream barley . . Strawberries ordinary bowl . <;. 2 servings Sugar, granulated . . . Sugar, maple 1^/2 tablespoonfuls . . 2 tablespoonfuls . .86 I 0? Tomatoes, fresh .... Wheat Flour 4 medium size . is. 4 tablespoonfuls i thick slice • .96 . .81 Zwieback QO THE THIRD MEAL One of the first and most essential requirements in the maintenance of health in these days of stress and competition is rest. When the evening meal is light, and composed of foods most quickly and easily digested, the stomach is permitted to have its work all done when the time comes for sleep, so it, as well as other organs of the body, may enjoy perfect rest, and thus kind nature may do her reconstructive work unhindered. Fruit, fruit juices, bread twice baked (zwieback), crackers, and milk or cereal coffee are foods best suited to the evening meal. When the usual "three square meals" are taken daily, with the heaviest meal coming but an hour or two before bedtime, a great burden is imposed on the digestive organs at the very time when they should have the least. It follows that there is seldom any real relish for breakfast, and little is eaten. Often the noon meal consists of but cold , foods and hot drinks. Thus by evening, a ravenous appetite for food is developed. Hence the work of digestion is carried into the sleeping hours, causing restless dreams, and in the morning, a sense of being unrefreshed upon awakening, with lack of energy. When this practice is long continued, the digestive organs wear out prematurely, because they find no time for rest. The sufferer is at a loss to account for such a state of things, since he may be, aside from this, in apparent good health. Having insufficient rest, the digestive organs become weary; and this is the cause of that feeling of "goneness" so often misinterpreted as a demand for more food. The gratification of this false appetite when the stomach is already exhausted from overwork, does for a time remove the sense of faintness; but it is only the giving of a mortgage on the reserve forces, for the day of physical reckoning must come. To husband carefully the reserve forces of vitality is to avert a crisis, and is the first essential in preserving the health. ABOUT THE TWO-MEAL PLAN An impartial trial affords abundant proof that for most persons, two meals a day are better than three. Especially is this so with those of sedentary habit, and with brain workers. The times for meals should be fixed proportionately far apart, and the meals taken regularly. Dr. D. H. Kress, a physician of long practical experience, writes of the two-meal plan as follows: "Two meals a day are sufficient, and in every way preferable whenever it can be intelligently carried out. Of course, there are those who can eat but little at a meal; for such, three meals are best. But most dyspeptics could cure themselves by simply taking two meals a day, thus affording the stomach a period of rest between meals and enabling it to do better work."

Science of food & cookery