with apple salad.
25. Lentil soup, fried bread, codfish balls with apple sauce.
26. Roast beef, greens, apples or potatoes, gelatine.
27. Chicken soup, asparagus or peas, potatoes, meat.
28. Spinach or lettuce, macaroni, cheese, pea or tomato puree.
29. Tomato soup or salad, baked beans, lettuce, prunes.

Drink sufficient pure natural water between your meals. There
is danger in over-drinking as well as in under-drinking.

All who are in the habit of eating more than their systems
require and especially those who indulge in large amounts of
bread at dinner, would do well to begin their meal with a
soup. Legume and cream soups will furnish a satisfactory meal
by themselves. Take toast or sun-dried bread at the end of
the meal, with black coffee or postum.

LIGHT LUNCHES FOR CHILDREN, STUDENTS AT COLLEGE AND PEOPLE WHO HAVE TO
TOIL INDOORS.

1. Corn and tomato soup with crusts or raw greens.
2. Cream of tomato soup with zwieback or raw greens.
3. Green pea soup with zwieback and celery, pie or pudding.
4. Broth with egg, sandwiches with bologna or cold meat.
5. Buttermilk with graham toast, stewed prunes with cream.
6. Fresh milk with tomato toast, stewed prunes with cream.
7. Fruit gruel with white of eggs, and buttered toast.
8. Strained tomato juice with whole wheat toast and butter, celery.
9. Orange juice, cooked leaf vegetable with fried bacon and eggs,
toast.
10. Pineapple salad with whipped cream and toast or triscuit.
11. Apple or banana salad, lettuce, orange juice, nuts.
12. Potato salad with lettuce and soft boiled eggs, ham or bacon.
13. Strawberries or raspberries with rich milk and zwieback.
14. Cherries and egg food, fish or nut foods, lettuce.
15. Cream cheese with apples and sandwiches, lettuce salad.
16. Fig or date butter with ryenuts and rich fresh milk.
17. Raw huckleberries (3/4 cupful) with bread and butter or zwieback.
18. Lettuce, bananas, one glass of cranberry or tomato juice.
19. Apple salad with lettuce and almond cream or almonds.
20. Apples, raisins, six to twelve nuts, lettuce, celery.
21. Gelatine of fruit, or bread and bran with cream and toast.
22. Clam broth or cream soup with toast and raw celery.
23. Muskmelon with lemon and berries or cherries.
24. Baked apples in gelatine with fish salad, lettuce.
2