I. BREAKFAST.

(Winter.)

Pearl barley with hot cream and French prunes. Two soda crackers.

DINNER.

Tomato and lettuce salad with mayonnaise dressing. Baked beans with lemon and fat meat. Carrots.

SUPPER.

Tomato cream soup with toast and raw celery.

II. BREAKFAST.

(Summer.)

Strawberries, two boiled eggs with shredded wheat or toast, or raw wheat flakes.

DINNER.

Apple and celery salad with French or mayonnaise dressing. Boiled codfish with white sauce. Bread and butter. Black unsweetened coffee.

SUPPER.

Muskmelon with lemon. Creamed chipped beef on toast.

III. BREAKFAST.

(Summer.)

Banana, apple and lettuce salad with French or mayonnaise dressing. Stale black bread.

DINNER.

Cream of wheat porridge with hot cream. Almonds and raisins.

SUPPER.

Strawberries with a large glass of raw mixed milk and cream and zwieback.

IV. BREAKFAST.

(Summer or Winter.)

Steel cut oats or wheat with butter or hot cream. Two large carrots or cucumbers.

LUNCH OR DINNER.

Sandwiches with butter and sliced American cheese or one-half blood or liver sausage and two apples.

SUPPER.

Green pea soup with fried bread and stewed prunes.

V. BREAKFAST.

(Summer or Winter.)

Banana salad with lettuce and French dressing, grapenuts or ryenuts.

DINNER.

Strained barley soup with prunes, beefsteak, sprouts and butter sauce, toast and black coffee.

SUPPER.

Baked apple with cream, puffed wheat or corn flakes mixed with pieces of butter, two soft boiled eggs, one-half cup of black coffee.