Breakfast

Glass of milk, one-third barley water, sipped slowly

Two ounces of blocks of stale bread, with four ounces of milk

Four ounces of any of the milk gruels

Two ounces of fruit juice over a small saucer of dextrinized cereals, flakes of some sort

The top of a shredded wheat biscuit, toasted, with milk

The top of a shredded wheat biscuit, toasted, with two ounces of grape juice

The beaten white of egg on orange juice, and a wafer

The yolk of an egg, beaten with four ounces of milk

The white of an egg, thoroughly shaken with six ounces of milk

Dinner

Two ounces of scraped meat, broiled Two ounces of zwieback, pulled bread or stale bread Two chops (a quarter of a pound), with stale bread Two ounces of mutton cake, with stale bread or cracker

Three ounces of chicken timbale, with stale bread or cracker

Four ounces of broiled sweetbread, with stale bread or pulled bread

Four ounces of puree of lentils, or beans, or peas, with one ounce of toast

Supper

Three slices of milk toast (two ounces of bread and six ounces of milk)

Six ounces of gelose milk

Two ounces of toast, four ounces of hot milk poured over, covered with grated hard-boiled yolk of egg

Six ounces of beef meal gruel, with two ounces of toast