A teaspoonful of olive-oil A pint of clabbered milk or junket Half a cup of wheat bran, cooked, served with cream One egg, either whipped or coddled
Soup, either vegetable or cream of tomato A small piece of a crisp cracker A tablespoonful of olive-oil
Two or three bananas, peeled, and baked in a hot oven; eat with one whipped egg, to which might be added a very little whipped cream A glass of rich milk Half a cup of wheat bran
A glass of cool water or a cup of hot water should be drunk at each of these meals, and, as the appetite becomes normal, the egg and the milk products may be increased, and the heavier vegetables, such as sweet potatoes, baked beans, corn hominy, and plain boiled wheat may be added.
Plain wheat, boiled Eggs or buttermilk Nuts and raisins
Lettuce and tomatoes, with oil Corn bread or corn hominy Baked beans, with butter
Soup--cream of rice or corn Peas, asparagus, or carrots A potato Baked beans or lentils A red banana, with raisins and cream
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
Fresh corn or shelled beans Buttermilk Raisins and nuts Peaches and cream
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
Corn hominy or steamed barley; serve with butter or cream A pint of milk A red banana, with cream, figs, and nuts
Lentil soup Sweet potatoes, with butter Whole wheat bread Dates, cream cheese, and nuts
A salad of lettuce, tomatoes, and nuts Green corn Onions, en casserole Rice steamed with raisins; serve with butter or cream
Baked chestnuts, with butter Two or three eggs, whipped; add sugar to taste A whole wheat muffin A banana, with dates and cream
Soup--cream of pea or corn Squash or stewed pumpkin Fish or an omelet Corn bread, with butter or oil Ripe olives, celery, nuts, and raisins
The primary purpose of fat in the diet is to produce body-heat. About three ounces of fat will maintain normal heat in the average-sized body for a period of twenty-four hours. The amount of fat taken by the athlete should be governed by exposure and temperature of the atmosphere.