(Suitable for Invalids)

1. Cereals

(a) Porridges and mushes - Oatmeal, corn meal, wheat, rice, etc.

(b) Dry preparations - Shredded wheat biscuit, corn flakes, etc. Puffed rice, puffed wheat.

2. Breads

(A) Plain

White, graham, whole wheat, brown, rye, etc.

(B) Toasts

Dry, buttered, zwieback.

(C) Crackers

Soda, graham, oatmeal, Boston butter, milk.

(D) Biscuits

Yeast biscuit, baking-powder biscuit, beaten biscuit.

3. Egg Preparations

(a) Boiled, poached, scrambled, shirred.

(b) Omelets.

(c) Souffles of meat and of potatoes.

4. Meats

(a) Beef or mutton - Broiled or roasted.

(b) Chicken, turkey, or game - Broiled, roasted, etc.

(c) Fish - Boiled, broiled, or baked.

(d) Oysters - Panned, stewed, etc.

(e) Clams - Chowder, broth with clams, baked.

5. Vegetables

(a) Potatoes - Baked, boiled, creamed, and escalloped.

(b) Sweet potatoes, baked and boiled.

(c) Green peas, plain and creamed.

(d) Lima beans, plain and creamed; string beans, plain and creamed; cauliflower, plain and creamed; carrots, parsnips.

6. Fruits

(a) Fresh - Oranges, bananas, grapes, melons, etc.

(b) "Sauces" or stewed - Apples, plums, apricots, pears, berries, etc.

(c) Baked - Apples, bananas, pears.

(d) Canned - Peaches, apricots, plums, pears.

(e) Preserved - Peaches, plums.