Foods That Are Generally Admissible

Well-cooked cereals

Fruits, fresh and stewed without sugar Cooked bananas, except fried and fritters Cream soups

Vegetable soups without meat Puree of beans, lentils, peas Carefully-cooked beef, mutton, chicken, white-fleshed fish Eggs

Fruit tapioca

Vegetable gelatin with fruits Whole wheat bread Corn bread

An occasional piece of white bread Occasionally rye bread Baked potatoes Boiled potatoes

Mashed and browned potatoes Potato timbale Potato souffle Potatoes a la creme Stuffed potatoes

Baked sweet potatoes occasionally Boiled rice

Stewed macaroni, not baked Hominy and hominy grits Mush bread String beans Stewed cucumbers Summer squash

Milk

Buttermilk

Leban

Zoolak

Matzoon

Schmierkase

Junket

Blancmange

Rice puddings

Cup custards

Soft custards

Spinach

Tender cauliflower

Very young carrots

Young turnips carefully stewed, with cream sauce

Young celery

Lettuce, imported endive, Romaine

Stewed okra

A little tender corn

Carefully-boiled onions once in awhile

Dandelions carefully cooked

Such nut foods as almond butter, a very little peanut butter, almond cakes, almond pudding, pinon nut butter, ground pihon nuts for sandwiches, ground Brazilian nuts

Cocoanut milk and cocoanut cream desserts

General Foods To Avoid

Strong meat soups

All clear soups made from meat

Sea foods, with the exception of white-fleshed fish Pork Veal

All fatty meats Sweetbreads, liver, tripe, brains and kidneys

Complicated made dishes

Rich sauces

Dense meat, as rabbit

All stimulating foods

Foods seasoned with wine or highly spiced Fried foods of every description Tea Coffee

Potatoes baked with meat

Macaroni baked with cheese

Cabbage

Kale

Old carrots, turnips, beets

Fried onions

Peppers, raw or cooked

Pies

Cakes

Cookies

Hot' breads

Preserves

Jellies, except occasionally

Raw bananas

Unripe fruits

Imperfect fruits

Unsterilized dry dates and figs

Cantaloupes