[Pg 954] Third Day : BREAKFAST Bran gems, or a baked potato, with butter Two glasses of milk LUNCHEON A liberal portion of baked sweet potatoes, with butter A cup of hot water, into which put a little sugar and cream Figs, cream, and nuts DINNER A salad of lettuce, celery, or endive, with nuts One fresh vegetable A bit of chicken or turkey—white meat; or shell-fish, such as lobster or crab, may be eaten A baked potato Note : The meats are given only in case there is a craving for something salty.
— from Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4 of 5 by Eugene Christian

An orange or an apple, on rising BREAKFAST Plain wheat, boiled Eggs or buttermilk Nuts and raisins LUNCHEON Lettuce and tomatoes, with oil Corn bread or corn hominy Baked beans, with butter DINNER Soup—cream of rice or corn Peas, asparagus, or carrots A potato Baked beans or lentils A red banana, with raisins and cream [Pg 1089] SUMMER MENU ATHLETIC DIET Berries, melon, or peaches, on rising BREAKFAST Three or four whipped eggs; add sugar to taste, and flavor with fruit-juices A pint of milk A corn muffin or a small portion of coarse cereal—flaked wheat LUNCHEON Fresh corn or shelled beans Buttermilk Raisins and nuts Peaches and cream DINNER A small salad Choice of one fresh vegetable: Beans Peas Lentils Corn bread A sweet potato Cottage cheese and either raisins or currants Nuts Plain ice-cream [Pg 1090] FALL MENU ATHLETIC DIET Grapes, melons, or pears, on rising BREAKFAST Corn hominy or steamed barley; serve with butter or cream A pint of milk A red banana, with cream, figs, and nuts LUNCHEON Lentil soup Sweet potatoes, with butter Whole wheat bread Dates, cream cheese, and nuts DINNER A salad of lettuce, tomatoes, and nuts Green corn Onions, en casserole Rice steamed with raisins; serve with butter or cream
— from Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4 of 5 by Eugene Christian