An orange or an apple, on rising

Breakfast

Plain wheat, boiled Eggs or buttermilk Nuts and raisins

Luncheon

Lettuce and tomatoes, with oil Corn bread or corn hominy Baked beans, with butter

Dinner

Soup - cream of rice or corn

Peas, asparagus, or carrots

A potato

Baked beans or lentils

A red banana, with raisins and cream

Summer Menu. Athletic Diet

Berries, melon, or peaches, on rising

Breakfast

Three or four whipped eggs; add sugar to taste, and flavor with fruit-juices

A pint of milk

A corn muffin or a small portion of coarse cereal - flaked wheat

Luncheon

Fresh corn or shelled beans Buttermilk Raisins and nuts Peaches and cream

Dinner

A email salad

Choice of one fresh vegetable:

Beans

Peas

Lentils

Corn bread

A sweet potato

Cottage cheese and either raisins or currants

Nuts

Plain ice-cream

Fall Menu. Athletic Diet

Grapes, melons, or pears, on rising

Breakfast

Corn hominy or steamed barley; serve with butter or cream A pint of milk A red banana, with cream, figs, and nuts

Luncheon

Lentil soup

Sweet potatoes, with butter

Whole wheat bread

Dates, cream cheese, and nuts

Dinner

A salad of lettuce, tomatoes, and nuts Green corn Onions, en casserole

Rice steamed with raisins; serve with butter or cream

Winter Menu. Athletic Diet

An orange, on rising

Breakfast

Baked chestnuts, with butter

Two or three eggs, whipped; add sugar to taste

A whole wheat muffin

A banana, with dates and cream

Luncheon

Baked beans Milk

Dinner

Soup - cream of pea or corn Squash or stewed pumpkin Fish or an omelet Corn bread, with butter or oil Ripe olives, celery, nuts, and raisins

The primary purpose of fat in the diet is to produce body-heat. About three ounces of fat will maintain normal heat in the average-sized body for a period of twenty-four hours. The amount of fat taken by the athlete should be governed by exposure and temperature of the atmosphere.

The best sources of fat are butter, nuts, and salad oil.