Number One

Breakfast

Plain Omelet Apples Pears Grapes

Dinner

Nut and Tomato Bisque

String Beans

Lettuce---French or Lemonade Dressing

Blanched Almonds Honey

Supper

Baked Apples Mellow Ripe Bananas Figs

Number Two

Breakfast

Broiled Trumese Apples in Oil

Apples Grapes

Dinner

Cottage Cheese---Chili Sauce or Mayonnaise

Beet Greens Green Peas

Baked Custard

Supper

Plums Pears Raisins

Number Three

Breakfast

Scrambled Eggs Ripe Currants Canteloupe

Dinner

Baked Peanuts Pickled Carrots

Stewed Oyster Plant

Bananas

Supper

Apples Grapes or Tart Lemonade

Number Four

Breakfast

Dried Blanched Almonds Apples Steamed Prunes

Dinner

Spinach with Egg-Mayonnaise Dressing

My Mother's Cabbage

Nesselrode Confection or Sweetmeats, p. 489

Supper

Cereal Coffee-Cream Brazil Nuts Figs or Dates

Number Five

Breakfast

Almond Puree Peaches Bananas

Dinner

Trumese and Celery Salad

Stewed Okra Boiled Onions

Fruit Gelatine

Supper

Figs and Milk

Number Six

Breakfast

Nut Omelet Strawberries Bananas

Dinner

Trumese or Nutmese and Onion Sandwiches

Celery in Tomato

Stewed Asparagus

Steamed Figs Pecans

Supper

Strawberries Oranges

These meals may be easily changed to sugarless as well as starchless by substituting vegetables that contain no sugar for those that have some, and tart fruits for sweet ones.

The custard may be made without sugar. Gluten biscuit used as meat with fruit and vegetables give more of a variety, when obtainable.

One may take large quantities of fruit in place of starchy foods, since they are not so concentrated.