Breakfast

A baked apple

Boiled wheat or oatmeal

Wheat bran, cooked

Two whole eggs, either whipped or lightly-poached

A glass or two of milk or a cup or two of chocolate

Luncheon

A pint of milk

Whole wheat bread

Two very ripe bananas, with nut butter or dates

Dinner

A cup of hot water

Choice of two fresh vegetables:

Asparagus

Beans

Beets

Carrots

Onions

Peas

A green salad

A bit of fish

One egg or a glass of buttermilk

A new potato - baked

A spoonful or two of wheat bran

A spoonful of nuts and a few dates may be eaten at each of these meals. They should be masticated very thoroughly.

Summer Menu. Laboring Man (Lunch In Shop) Under Weight - Anemic

On rising, take two glasses of water, a spoonful or two of wheat bran, and a bit of fruit.

First Day:

Breakfast

Two glasses of fresh milk

Two eggs, whipped or boiled

A small dish of whole wheat, cooked

A spoonful of wheat bran

Luncheon

Four glasses of milk, with hard crackers Two eggs, cooked A spoonful or two of wheat bran Corn bread

(Drink two glasses of milk an hour before dinner)

Dinner

Two whipped eggs Two glasses of milk

Two medium-sized, baked white potatoes; eat skins and all A sauce-dish of wheat bran, cooked

Just before retiring, take two or three tablespoonfuls of wheat bran, in a little water, provided there is a tendency toward constipation; if not, this should be omitted.

Second Day: The same as the first, adding another egg to the morning meal, and a bit of fish to the evening meals.

Third Day: The same as the second.

Fourth Day: The same as the first, and so on for a period of a week or ten days.

Fall Menu. Laboring Man (Lunch In Shop) Underweight - Anemic

The following menus are composed of but few articles; all of them, however, have a specific purpose.

Immediately on rising, drink a glass of water and eat a bunch of grapes, swallowing skins, seeds and pulp. Do not masticate the seeds or pulp.

Choice of the following menus:

From one to two glasses of water should be drunk at each of these meals. Mastication should be very thorough.

In the selection of articles composing the dinner, do not make them too numerous. Three or four things are sufficient.

About once a week take -

One fresh vegetable

A baked potato

One egg

Home-made ice-cream as dessert

The noon meal could consist of three or four eggs whipped with a little sugar, adding a glass of milk to each egg. Place this in a bottle and take a glass every fifteen or twenty minutes, from 12 until

2 P.M.

Winter Menu. Laboring Man (Lunch In Shop) Under Weight - Anemic

First Day: Immediately on rising, drink a glass of water, eat a bit of fruit, and devote from five to eight minutes to exercising and deep breathing.

Breakfast

Boiled wheat, with cream and nuts, or nut butter, if convenient; if not, use dairy butter

From three to four glasses of milk (A table-spoonful of ordinary wheat bran at the close of the meal)

Luncheon

A pint of milk

A sandwich of whole wheat bread, with nut butter and cream cheese

One or two bananas, with cream cheese, nuts, and dates

Dinner

Celery or a green salad

Carrots and boiled onions

Baked white potatoes or baked beans

A glass of buttermilk

An egg served on a baked potato

It would be advisable to drink a glass of water at the close of each meal, and, just before retiring, to drink another glass of water and to eat a bit of fruit. Take exercises as already suggested.

Second Day: Same as the first.

Third Day: Same as the second, varying the vegetables according to appetite or hunger.

Fourth Day:

Breakfast

Two very ripe bananas, eaten with cream and nut butter

Four or five figs, eaten with cream and nuts

Two eggs, very softly boiled, or whipped, if preferred

A potato, if something salty is desired

Luncheon

A sandwich, as for luncheon first day Two eggs

Soaked prunes, or figs, with nut butter or dairy butter

Dinner

Fish, eggs, or chicken

Choice of two fresh vegetables:

Beets Squash

Carrots Turnips, etc.

A baked white potato or baked beans

A cup of thin cocoa or gelatin

A cup of hot water

A bit of fruit, exercise, and deep breathing just before retiring.

Fifth Day: The same as the fourth, slightly increasing or decreasing the quantity of food according to normal hunger.

Sixth Day: The same as the first, repeating the diet until there is a perceptible gain in both strength and weight. It should then be changed or modified so as to prevent the appetite from rebelling against the general plan. These changes may be made by selecting different vegetables and fruits. The heavy or proteid part of the diet should be kept about the same as prescribed so long as the work is strenuous.