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+The Project Gutenberg EBook of The Starvation Treatment of Diabetes, by 
+Lewis Webb Hill and Rena S. Eckman
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Starvation Treatment of Diabetes
+
+Author: Lewis Webb Hill
+        Rena S. Eckman
+
+Release Date: July 14, 2008 [EBook #26058]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK STARVATION TREATMENT OF DIABETES ***
+
+
+
+
+Produced by Stacy Brown, Bryan Ness and the Online
+Distributed Proofreading Team at https://www.pgdp.net (This
+book was produced from scanned images of public domain
+material from the Google Print project.)
+
+
+
+
+
+
+
+
+
+THE
+STARVATION TREATMENT
+OF DIABETES
+
+With a Series of Graduated Diets used at the
+
+MASSACHUSETTS GENERAL HOSPITAL
+
+by
+
+   LEWIS WEBB HILL, M.D.
+  _Children's Hospital, Boston_
+
+and
+
+   RENA S. ECKMAN
+  _Dietitian, Massachusetts General Hospital, Boston_
+
+  With an Introduction
+    by
+  RICHARD C. CABOT, M.D.
+
+_Second Edition_
+
+  Boston, Mass.
+  W. M. LEONARD
+  1916
+
+
+
+
+  Copyrighted 1915
+  by
+  W. M. Leonard
+
+  Second Edition
+  First Edition Printed August, 1915
+  Second Edition Printed January, 1916
+  Second Edition Reprinted April, 1916
+
+
+
+
+INTRODUCTION.
+
+
+Although Dr. Allen's modifications of the classical treatment of
+saccharine diabetes have been in use only for about two years in the
+hands of their author, and for a much shorter time in those of other
+physicians, it seems to me already clearly proven that Dr. Allen has
+notably advanced our ability to combat the disease.
+
+One of the difficulties which is likely to prevent the wide adoption
+of his treatment is the detailed knowledge of food composition and
+calorie value which it requires. Dr. Hill's and Miss Eckman's little
+book should afford substantial aid to all who have not had opportunity
+of working out in detail the progressive series of diets which should
+be used after the starvation period. These diets, worked out by Miss
+Eckman, head of the diet kitchen at the Massachusetts General
+Hospital, have seemed to me to work admirably with the patients who
+have taken them, both in hospital and private practice. The use of
+thrice boiled vegetables, as recommended by Dr. Allen, seems to be a
+substantial step in advance, giving, as it does, a considerable bulk
+of food without any considerable carbohydrate portion, and with the
+semblance of some of the forbidden vegetables.
+
+It is, of course, too early to say how far reaching and how permanent
+the effects of such a diet will be in the severe and in the milder
+cases of diabetes. All we can say is that thus far it appears to work
+admirably well. To all who wish to give their patients the benefit of
+this treatment I can heartily recommend this book.
+
+Richard C. Cabot.
+
+
+
+
+PREFACE TO FIRST EDITION.
+
+
+The purpose of this little book is to furnish to the general
+practitioner in compact form the details of the latest and most
+successful treatment of diabetes mellitus.
+
+The "starvation treatment" of diabetes, as advanced by Dr. Frederick
+M. Allen of the Rockefeller Institute Hospital, is undoubtedly a most
+valuable treatment. At the Massachusetts General Hospital it has been
+used for several months with great success, and it is thought worth
+while to publish some of the diets, and details of treatment that have
+been used there, as a very careful control of the proteid and
+carbohydrate intake is of the utmost importance if the treatment is to
+be successful. In carrying out the Allen treatment the physician must
+think in grams of carbohydrate and proteid--it is not enough simply to
+cut down the supply of starchy foods; _he must know approximately how
+much carbohydrate and proteid his patient is getting each day_. It is
+not easy for a busy practitioner to figure out these dietary values,
+and for this reason the calculated series of diets given here may be
+of service. The various tests for sugar, acetone, etc., can, of
+course, be found in any good text-book of chemistry, but it is thought
+worth while to include them here for the sake of completeness and
+ready reference. The food table covers most of the ordinary foods.
+
+We wish to thank Dr. Roger I. Lee and Dr. William H. Smith, visiting
+physicians, for many helpful suggestions.
+
+
+
+
+PREFACE TO SECOND EDITION.
+
+
+The Authors beg to thank the Profession for the cordial reception
+given the first edition of this book. The present edition has been
+revised and enlarged, with the addition of considerable new material
+which we hope will be of use.
+
+January, 1916.
+
+
+
+
+DETAILS OF TREATMENT
+
+
+
+
+DETAILS OF TREATMENT.
+
+
+For forty-eight hours after admission to the hospital the patient is
+kept on ordinary diet, to determine the severity of his diabetes. Then
+he is starved, and no food allowed save whiskey and black coffee. The
+whiskey is given in the coffee: 1 ounce of whiskey every two hours,
+from 7 A.M. until 7 P.M. This furnishes roughly about 800 calories.
+The whiskey is not an essential part of the treatment; it merely
+furnishes a few calories and keeps the patient more comfortable while
+he is being starved. If it is not desired to give whiskey, bouillon or
+any clear soup may be given instead. The water intake need not be
+restricted. Soda bicarbonate may be given, two drachms every three
+hours, if there is much evidence of acidosis, as indicated by strong
+acetone and diacetic acid reactions in the urine, or a strong acetone
+odor to the breath. In most cases, however, this is not at all
+necessary, and there is no danger of producing coma by the starvation.
+This is indeed the most important point that Dr. Allen has brought out
+in his treatment. At first it was thought best to keep patients in bed
+during the fast, but it is undoubtedly true that most patients do
+better and become sugar-free more quickly if they are up and around,
+taking a moderate amount of exercise for at least a part of the day.
+Starvation is continued until the urine shows no sugar. (The daily
+weight and daily urine examinations are, of course, recorded.) The
+disappearance of the sugar is rapid: if there has been 5 or 6 per
+cent., after the first starvation day it goes down to perhaps 2 per
+cent., and the next day the patient may be entirely sugar-free or
+perhaps have .2 or .3 per cent. of sugar. Occasionally it may take
+longer; the longest we have starved any patient is four days, but we
+know of obstinate cases that have been starved for as long as ten or
+eleven days without bad results. The patients tolerate starvation
+remarkably well; in no cases have we seen any ill effects from it.
+There may be a slight loss of weight, perhaps three or four pounds,
+but this is of no moment, and indeed, Allen says that a moderate loss
+of weight in most diabetics is to be desired. A moderately obese
+patient, weighing say 180 pounds, may continue to excrete a small
+amount of sugar for a considerable period if he holds this weight,
+even if he is taking very little carbohydrate; whereas, if his weight
+can be reduced to 170 or 160, he can be kept sugar-free, with ease, on
+the same diet. _This is very important: reduce the weight of a fat
+diabetic, and keep it reduced._
+
+We have not found that the acetone and diacetic acid output behaves in
+any constant manner during starvation; in some cases we have seen the
+acetone bodies disappear, in others we have seen them appear when they
+were not present before.
+
+Their appearance is not necessarily a cause for alarm. The estimation
+of the ammonia in the urine is of some value in determining the amount
+of acidosis present, and this can readily be done by the simple
+chemical method given below. If the 24-hourly ammonia output reaches
+over 3 or 4 grams, it means that there is a good deal of
+acidosis--anything below this is not remarkable. More exact methods of
+determining the amount of acidosis are the determination of the ratio
+between the total urinary nitrogen and the ammonia, the quantitation
+of the acetone, diacetic acid and oxy-butyric acid excreted, and the
+carbon dioxide tension of the alveolar air. These are rather
+complicated for average clinical use, however.
+
+When the patient is sugar-free he is put upon a diet of so-called "5%
+vegetables," _i.e._ vegetables containing approximately 5%
+carbohydrate. It is best to boil these vegetables three times, with
+changes of water. In this way their carbohydrate content is reduced,
+probably about one-half. A moderate amount of fat, in the form of
+butter, can be given with this vegetable diet if desired. The amount
+of carbohydrate in these green vegetables is not at all
+inconsiderable, and if the patient eats as much as he desires, it is
+possible for him to have an intake of 25 or 30 grams, which is
+altogether too much; the first day after starvation the carbohydrate
+intake should not be over 15 grams. Tables No. 1 and No. 2 represent
+these vegetable diets. The patient is usually kept on diet 1 or 2 for
+one day, or if the case is a particularly severe one, for two days.
+The day after the vegetable day, the protein and fat are raised, the
+carbohydrate being left at the same figure (diets 2, 3 and 4). No
+absolute rule can be laid down for the length of time for a patient to
+remain on one diet, but in general we do not give the very low diets
+such as 2, 3 and 4, for more than a day or two at a time. _The diet
+should be raised very gradually_, and it is not well to raise the
+protein and carbohydrate at the same time, for it is important to know
+which of the two is causing the more trouble. The protein intake may
+perhaps be raised more rapidly than the carbohydrate, but an excess of
+protein is very important in causing glycosuria, and for this reason
+the protein intake must be watched as carefully as the carbohydrate.
+With adults, it is advisable to give about 1 gram of protein per
+kilogram of body weight, if possible; with children 1.5 to 2 grams. It
+will be noticed that the diets which follow contain rather small
+amounts of fat, a good deal less than is usually given to diabetics.
+There are two reasons for this: In the first place, _we do not want
+our diabetics, our adults, at any rate, to gain weight; and in the
+second place acidosis is much easier to get rid of if the fat intake
+is kept low_. If the fat values given in the diets are found too low
+for any individual case, fat can very easily be added in the form of
+butter, cream or bacon. Most adults do well on about 30 calories per
+kilogram of body weight; children of four years need 75 calories per
+kilogram, children of eight years need 60, and children of twelve
+years need 50.
+
+If sugar appears in the urine during the process of raising the diet,
+we drop back to a lower diet, and if this is unavailing, start another
+starvation day, and raise the diet more slowly. But it will be found,
+if the diet is raised very slowly, sugar will not appear. It is not
+well to push the average case; if the patient is taking a fair diet,
+say protein 50, carbohydrate 50 and fat 150, and is doing well,
+without any glycosuria, it is not desirable to raise the diet any
+further. The caloric intake may seem rather low in some of these
+diets, but it is surprising to see how well most patients do on 1500
+or 2000 calories.
+
+It will be seen that the treatment can be divided into three stages:
+
+(1) The stage of starvation, when the patient is becoming sugar-free.
+
+(2) The stage of gradually working up the diet to the limit of
+tolerance.
+
+During the first two stages a daily weight record should be kept, and
+the urine should be examined every day. The patient should, of course,
+be under the immediate supervision of the physician during these two
+stages. It is always well to discharge a patient on a diet somewhat
+under his tolerance, if possible.
+
+(3) The stationary stage, when the diet is kept at a constant level.
+The patient is at home and going about his business. Most patients may
+be taught to test their own urine, and they should do this every other
+day. If there is sugar in the urine, the patient should go back to a
+lower diet, and if he cannot be made sugar-free this way, he should be
+starved again. A semi-starvation day of 150 grams of vegetables, once
+a week, whether or no the urine contains sugar, is of value for the
+purpose of keeping well within the margin of safety and of reminding
+the patient that he is on a strict diet.
+
+_It is very important for a diabetic to take a considerable amount of
+exercise: he can utilize his carbohydrate better, if he does._
+
+If this treatment is to be successful, it is absolutely necessary for
+the patient to adhere very strictly to the diets, and to measure out
+everything very carefully; the meat especially should be weighed.
+
+It will be noticed that in some cases the calories in the diets do not
+tally exactly with the protein, fat and carbohydrate values. The
+reason for this is that for the sake of convenience the calories have
+been given in round numbers--5 or ten calories one way or the other
+makes no difference.
+
+The essential points brought out by Allen's treatment are as follows:
+
+(1) It is not dangerous to starve a diabetic, and two or three days of
+starvation almost always make a patient sugar-free, thus saving a good
+deal of time, as contrasted with the old treatment of gradually
+cutting down the carbohydrate.
+
+(2) It is not desirable for all diabetics to hold their weight. Some
+cases may do much better if their weight is reduced ten, fifteen, or
+even twenty pounds.
+
+(3) After starvation, the diet must be raised very slowly, to prevent
+recurrence of glycosuria.
+
+(4) An excess of protein must be regarded as producing glycosuria and
+an excess of fat ketonuria, and the protein and fat intake must be
+restricted a good deal more than has usually been the custom in
+treating diabetes.
+
+
+
+
+Case Reports.
+
+
+It is thought worth while, for the sake of illustration, to include a
+few case reports. The adults were treated at the Massachusetts General
+Hospital, the children at the Children's Hospital.
+
+Two charts are kept for each case: one a food chart, with the amounts
+of the different articles of food taken each day, and the protein,
+carbohydrate, fat and caloric value figured out for each foodstuff;
+the second (see below) a more general chart, which shows graphically
+the progress of the case.
+
+The first three are cases which were treated first with the old method
+of _gradually_ reducing the carbohydrate intake and could never be
+made sugar-free, running from 0.1% to 0.2% of sugar. On the new
+treatment they responded promptly and were discharged sugar-free.
+
+       *       *       *       *       *
+
+Case 1. A woman of 64, diabetic for two years. She was sent in from
+the out-patient department, where she had been receiving a diet of 50
+grams of carbohydrate and 50 grams of protein. On this diet she was
+putting out 8 grams of sugar a day with moderately strong acetone and
+diacetic acid reactions in her urine. When the carbohydrate was cut in
+the ward to 30 grams, she put out 3 grams of sugar a day. She
+complained of severe pruritus vulvae. After sixteen days of this
+treatment she continued to put out from 0.1% to 0.2% of sugar a day.
+Allen's treatment was then started, and after one day of starvation
+she was sugar-free and remained so for four days on a diet of
+carbohydrate, 20 grams; protein, 30 grams; fat, 150 grams. The
+itching had gone. Then the protein was raised to 80 grams, with the
+carbohydrate at 20 grams, and she immediately showed 1.5% of sugar.
+This is very important; the protein should not be raised too quickly.
+This we did not realize in our earlier cases.
+
+A second starvation day, followed by two vegetable days, and a more
+careful raising of the diet--as follows--kept her sugar-free, and she
+was discharged so. Her diets were:
+
+Dec. 12.
+  Carbohydrate, 20 grams.
+  Protein, 30 grams.
+  Fat, 150 grams--1500 calories. No glycosuria.
+
+Dec. 15.
+  Carbohydrate, 30 grams.
+  Protein, 30 grams.
+  Fat, 200 grams--2000 calories. No glycosuria.
+
+Dec. 20.
+  Carbohydrate, 30 grams.
+  Protein, 40 grams.
+  Fat, 180 grams--2000 calories. No glycosuria.
+
+Dec. 26.
+  Carbohydrate, 40 grams.
+  Protein, 40 grams.
+  Fat, 180 grams--2000 calories. No glycosuria.
+
+Dec. 30.
+  Carbohydrates, 50 grams.
+  Protein, 50 grams.
+  Fat, 180 grams--2000 calories. No glycosuria.
+        Weight on entrance, 119 pounds.
+        Weight at discharge, 116 pounds.
+
+       *       *       *       *       *
+
+Case 2. A Jew of 49, at entrance had 175 grams of sugar (5.5%),
+acetone slight, diacetic acid absent. Treated for three weeks with the
+old method, he got down to a diet containing carbohydrate, 15 grams;
+protein, 50 grams,--but still put out from 3 to 8 grams of sugar a
+day. By the old method we could not do away with the last traces of
+sugar.
+
+The Allen treatment was started with two starvation days. On the
+second he was sugar-free--but showed 2.6 grams of sugar the following
+day on 12 grams of carbohydrate and 40 grams of protein. (This was one
+of the earlier cases when the diet was raised too quickly after
+starvation.) After one more starvation day and two vegetable days he
+stayed sugar-free while the diet was raised slowly to 30 grams of
+carbohydrate and 45 grams of protein, calories about 2000. Discharged
+sugar-free on this diet.
+
+  Weight at entrance, 109 pounds.
+  Weight at discharge, 110 pounds.
+
+       *       *       *       *       *
+
+Case 3. A man of 35, a severe diabetic, entered Dec. 28, 1914. He had
+been in the hospital the previous July for a month and could never be
+made sugar-free with the old method of treatment. At entrance he was
+putting out 2.5% of sugar (135 grams) per day with strongly positive
+acetone and diacetic acid tests. Two starvation days made him
+sugar-free, but we made the mistake of not using twice boiled
+vegetables for his vegetable day after starvation. So on this day he
+got about 30 grams of carbohydrates, and for a few days he showed from
+0.2% to 1% of sugar. Another starvation day was given him and he
+became sugar-free. This time his vegetables were closely restricted
+and he was given only enough twice-boiled vegetables to provide about
+15 grams of carbohydrates. After this the diet was raised very slowly.
+He remained sugar-free for three weeks and was discharged so on,
+
+  Carbohydrate, 20 grams.
+  Protein, 40 grams.
+  Fat, 200 grams.
+  At no time did he receive more than 2200 calories.
+  Weight at entrance, 139 pounds.
+  Weight at discharge, 138 pounds.
+
+       *       *       *       *       *
+
+These three cases were the first ones we tried, and in each one of
+them we made the mistake of raising the diet too quickly--either
+allowing too many vegetables on the vegetable day, or raising the
+protein too quickly afterwards. With the later cases, after we had
+more experience, there was no more trouble.
+
+       *       *       *       *       *
+
+Case 4. A Greek (male) of 48, diabetic for two months, entered Jan.
+14, 1915, with 3.8% (65 grams) of sugar and moderate acetone reaction.
+There was no diacetic reaction present at entrance. After one
+starvation day he became sugar-free, but was kept on starvation one
+day longer and then started on vegetables in the usual way. After the
+third day a moderate amount of diacetic acid appeared in the urine and
+continued. The ammonia rose from 0.7 grams per day to 2.6 grams per
+day, and then varied from 0.3 to 1.5 grams per day. No symptoms of
+acidosis.
+
+Jan. 18.
+  Carbohydrate, 15 grams.
+  Protein, 25 grams.
+  Fat, 150 grams--1360 calories. No glycosuria.
+
+Jan. 20.
+  Carbohydrate, 15 grams.
+  Protein, 25 grams.
+  Fat, 200 grams--1571 calories. No glycosuria.
+
+Jan. 24.
+  Carbohydrate, 25 grams.
+  Protein, 35 grams.
+  Fat, 200 grams--1760 calories. No glycosuria.
+
+Jan. 26.
+  Carbohydrate, 35 grams.
+  Protein, 40 grams.
+  Fat, 200 grams--1838 calories. No glycosuria.
+
+Jan. 29.
+  Carbohydrate, 45 grams.
+  Protein, 50 grams.
+  Fat, 200 grams--2194 calories. No glycosuria.
+
+Jan. 31.
+  Carbohydrate, 50 grams.
+  Protein, 60 grams.
+  Fat, 200 grams--2347 calories. No glycosuria.
+  Discharged Feb. 1 sugar-free on this diet.
+  Weight at entrance, 160 pounds.
+  Weight at discharge, 156 pounds.
+  This was not a severe case and responded very easily to treatment.
+
+       *       *       *       *       *
+
+Case 5. A female of 59, a diabetic of two years' standing, excreted
+2.6% of sugar on Jan. 16, 1915, with no acetone or diacetic acid
+reactions in the urine. Severe pruritus vulvae. Starved two days;
+sugar-free on the second starvation day, with disappearance of the
+pruritus.
+
+Jan. 21.
+  Carbohydrate, 15 grams.
+  Protein, 25 grams.
+  Fat, 150 grams--1595 calories. No glycosuria.
+  From this time the diet was slowly raised until on
+
+Jan. 30 she was getting
+  Carbohydrate, 35 grams.
+  Protein, 45 grams.
+  Fat, 200 grams--2156 calories.
+  She was sugar-free on this and was discharged to the out-patient
+    department after a two weeks' stay in the wards.
+  Weight at entrance, 135 pounds.
+  Weight at discharge, 133 pounds.
+
+       *       *       *       *       *
+
+Case 6. A man of 52, entered Jan. 10, 1915, with 1% of sugar. He
+entered for arteriosclerosis and hypertension, and the sugar was found
+in the routine examination of the urine. He was kept on house diet for
+a few days and his sugar rose to 3.5%. No acetone or diacetic acid.
+After two days of starvation he became sugar-free and continued so as
+the diet was slowly raised. He was kept sugar-free in the ward
+eighteen days and was sugar-free on Feb. 6 with a diet of
+
+  Carbohydrate, 60 grams.
+  Protein, 60 grams.
+  Fat, 200 grams--2280 calories.
+
+On Feb. 7 the protein was raised to 80 grams and 0.2% of sugar
+appeared in the urine. The protein was then reduced to 60 grams and he
+remained sugar-free on this diet and was discharged so.
+
+In this case, after starvation, a moderate amount of acetone appeared
+and continued. No symptoms of acidosis. The ammonia ran from 0.3 to
+1.0 grams per day.
+
+  Weight at entrance, 160 pounds.
+  Weight after three weeks' treatment, 156.
+  Maximum caloric intake, 2525.
+
+       *       *       *       *       *
+
+Case 7. A young man of 25, diabetic for eight months, entered Jan. 20,
+1915, with 6.6% (112 grams) of sugar and strongly positive tests for
+acetone and diacetic acid. After a period of two starvation days he
+was sugar-free and actually gained three pounds in the process of
+starvation (probably due to water retention).
+
+His diet was then raised as follows:--
+
+Jan. 24.
+  Carbohydrate, 15 grams.
+  Protein, 25 grams.
+  Fat, 150 grams. No glycosuria.
+
+Jan. 26.
+  Carbohydrate, 20 grams.
+  Protein, 35 grams.
+  Fat, 175 grams. No glycosuria.
+
+Jan. 29.
+  Carbohydrate, 20 grams.
+  Protein, 45 grams.
+  Fat, 200 grams. No glycosuria.
+
+Jan. 31.
+  Carbohydrate, 30 grams.
+  Protein, 45 grams.
+  Fat, 200 grams. No glycosuria.
+
+At entrance his ammonia was 1.7 grams per day; after the starvation
+days it ran from 0.9 grams to 0.3 grams per day. The acetone was a
+little stronger than at entrance; the diacetic absent except on three
+days.
+
+On Feb. 5 he was still sugar-free having been so since his starvation
+days two weeks previously, and weighed 127 pounds, a gain of seven
+pounds since entrance. At no time did he receive over 2150 calories.
+
+This was a very satisfactory case; no doubt the carbohydrate could
+have been raised to 50 or 60 grams, but he was doing so well that we
+felt it unwise to go any further.
+
+       *       *       *       *       *
+
+Diabetes in children is likely to be a good deal more severe than it
+is in adults. Still, in the few cases that have been treated with the
+starvation treatment at the Children's Hospital, the results have been
+very satisfactory, as far as rendering the patient sugar-free is
+concerned. Most diabetic children, however, are thin and frail, and
+they have no extra weight to lose, so it does not seem so desirable to
+bring about any very great loss of weight, which is quite an essential
+part of the treatment for most adults. The few children that have been
+treated have borne starvation remarkably well. It is too early, and we
+have seen too few children treated by this method, to say what
+influence it may have on the course of the disease, but it can
+certainly be said that it is very efficacious in rendering them
+sugar-free.
+
+       *       *       *       *       *
+
+Case 8. M. M., female, 12 years, entered the Children's Hospital April
+1, 1915. She had probably had diabetes for about 6 months, and had
+been on a general diet at home. (See charts on pp. 31-36.)
+
+On the ordinary diet of the ward she showed 8.7% sugar, no acetone or
+diacetic acid. Weight, 52-1/4 pounds,--a very thin, frail girl. She
+was starved two days, taking about 1-1/2 oz. of whiskey in black
+coffee each day.
+
+The first day of starvation the sugar dropped to 2.3%, and a slight
+trace of acetone appeared in the urine. The second day of starvation
+she was sugar-free, with a moderate acetone reaction. No soda
+bicarbonate was given. She lost 2 pounds during starvation. After she
+became sugar-free, her diets were as follows:
+
+April 5.
+  Whiskey, 1-1/2 ounces.
+  Protein, 5 grams.
+  Carbohydrate, 12 grams.
+  Fat, 7 grams. No glycosuria.
+  Calories, 213.
+
+April 6.
+  Whiskey, 1-1/2 ounces.
+  Protein, 26 grams.
+  Carbohydrate, 18 grams.
+  Fat, 46 grams. No glycosuria.
+  Calories, 768.
+
+April 8.
+  Whiskey, 1-1/2 ounces.
+  Protein, 45 grams.
+  Carbohydrate, 22 grams.
+  Fat, 72 grams. No glycosuria.
+  Calories, 1050.
+
+April 9.
+  Whiskey, 1-1/2 ounces.
+  Protein, 58 grams.
+  Carbohydrate, 36 grams.
+  Fat, 86 grams. No glycosuria.
+  Calories, 1309.
+
+From this her diet was raised gradually until on April 16 she took the
+following:
+
+  Bacon, 4 slices.
+  Oatmeal, 2 tablespoonfuls.
+  Bread, 2 slices.
+  Meat, 1 ounce.
+  Cabbage, 5 tablespoonfuls.
+  Spinach, 5 tablespoonfuls.
+  String beans, 5 tablespoonfuls.
+  Butter, 2 ounces.
+
+This calculated to,
+
+  Protein, 64 grams.
+  Carbohydrate, 63 grams.
+  Fat, 113 grams.
+  Calories, 1546.
+  On this diet she excreted .40% sugar.
+
+The next day the bread was cut down to one slice, and her sugar
+disappeared. On April 20 she was taking 4 tablespoonfuls of oatmeal
+and one slice of bread with her meat and vegetables, and was
+sugar-free. This diet contained:
+
+  Protein, 63 grams.
+  Carbohydrate, 59 grams.
+  Fat, 112 grams.
+  Calories, 1521.
+
+On April 21, on the same diet, she excreted 1.1% sugar. The next day
+her oatmeal was cut to 2 tablespoons, giving her about 10 grams less
+carbohydrate. No glycosuria. She was discharged April 24, sugar-free
+on
+
+  Protein, 63 grams.
+  Carbohydrate, 50 grams.
+  Fat, 112 grams.
+  Calories, 1510.
+
+There had never been any diacetic acid in her urine, and only a trace
+of acetone. She lost about 2 pounds during starvation, but gained part
+of it back again, so that at the discharge she weighed just a pound
+less than when she entered the hospital. She has been reporting to the
+Out-patient Department every two weeks, and has never had any sugar,
+acetone or diacetic acid in the urine, and appears to be in splendid
+condition. She is taking just about the same diet as when she left the
+hospital.
+
+A rather mild case, which responded readily to treatment. The question
+is, can she grow and develop on a diet which will keep her sugar-free?
+
+       *       *       *       *       *
+
+Case 9. M. D., female, age 3-1/2 years, entered April 7, 1915, with a
+history of having progressively lost weight for a month past, and of
+having had a tremendous thirst and polyuria. Had been on a general
+diet at home. At entrance the child was in semi-coma, with very strong
+sugar, diacetic acid and acetone reactions in the urine. For the first
+12 hours she was put on a milk diet, with soda bicarbonate gr. xxx
+every two hours, and the next day was starved, with whiskey 1 drachm
+every 2 hours, and soda bicarbonate, both by mouth and rectum. She
+died after one day of starvation. This is hardly a fair test case of
+the starvation treatment, as the child was already in coma and almost
+moribund when she entered the hospital. When a diabetic, old or young,
+goes into coma, he rarely comes out of it, no matter what the
+treatment is.
+
+       *       *       *       *       *
+
+Case 10. H. S., male, 6 years, entered April 29, 1915. Duration of his
+diabetes uncertain; not discovered until day of entrance. An
+emaciated, frail looking boy. He would eat very little at first, and
+on ward diet, containing 31 grams of protein, 73 grams of
+carbohydrate, and 20 grams of fat, he excreted 5.7% of sugar, with a
+moderate amount of acetone, and a very slight trace of diacetic acid.
+
+May 2 he was starved, taking 1-1/2 ounces of whiskey. One day of
+starvation was enough to make him sugar-free. His diet was gradually
+raised, until on May 7 he was taking 32 grams protein, 33 grams
+carbohydrate, and 75 grams fat, and was sugar-free, with absent
+diacetic acid and acetone. May 9 his carbohydrate intake was raised to
+45 grams and he excreted .40% sugar. May 10 it was cut to 40 grams,
+and he excreted 2.2% sugar.
+
+May 11 it was cut to 20 grams, and he became sugar-free and remained
+so until June 8, when he was discharged, taking the following diet:
+
+  String beans, 3 tablespoonfuls.
+  Spinach, 4 tablespoonfuls.
+  Bacon, 4 slices.
+  Butter, 2 ounces.
+  Eggs, 3.
+  Bread, 1/2 slice.
+  Cereal, 2 tablespoonfuls.
+  Meat, 3 ounces.
+  Protein, 63 grams.
+  Carbohydrate, 31 grams.
+  Fat, 113 grams.
+  Calories, 1402.
+
+For the first few days after entrance he showed a moderate amount of
+acetone and a slight amount of diacetic acid in the urine; for the
+rest of his stay in the hospital these were absent. His weight at
+entrance was 31-1/2 pounds; he lost no weight during starvation, and
+weighed 32-1/2 pounds on discharge.
+
+He was kept on approximately the same diet, and was followed in the
+Out-patient Department, and on two occasions only did his urine
+contain a small trace of sugar and of acetone (July 31 and Oct. 16,
+1915). Nov. 9 his mother brought him in, saying he had lost his
+appetite, which had previously been good. The appearance of the boy
+was not greatly different than it had been all along, but his mother
+was advised to have him enter the wards immediately, so that he could
+be watched carefully for a few days. She refused to leave him, but
+said she would bring him in to stay the next day. She took him home,
+and he suddenly went into coma and died that night. This was a most
+unfortunate ending to what seemed to be a very satisfactory case. The
+boy's mother was an extremely careful and intelligent woman, and it is
+certain that all directions as to diet were carried out faithfully.
+
+He had never shown any evidence of a severe acidosis, but he must have
+developed one very suddenly.
+
+       *       *       *       *       *
+
+Case 11. V. D., 11 years, female, was admitted to the Children's
+Hospital Nov. 3, 1915. She had had diabetes for at least a year. On
+house diet, containing about 90 grams of carbohydrate, she excreted
+6.9% of sugar, with moderate acetone and diacetic acid reactions in
+the urine.
+
+Starting Nov. 5, she was starved 3 days. The first day of starvation
+the sugar dropped to 3.5%, the second day to 1.1%, and the third day
+she was sugar-free with a little more acetone in the urine than had
+been present before, but not quite so much diacetic acid. From then
+her diet was raised as follows:
+
+Nov. 8.
+  Protein, 9 grams.
+  Carbohydrate, 20 grams.
+  Fat, 9 grams. No glycosuria.
+  Calories, 200.
+
+Nov. 9.
+  Protein, 7 grams.
+  Carbohydrate, 15 grams.
+  Fat, 35 grams. No glycosuria.
+  Calories, 415.
+
+Nov. 10.
+  Protein, 17 grams.
+  Carbohydrate, 15 grams.
+  Fat, 55 grams. No glycosuria.
+  Calories, 625.
+
+Nov. 11.
+  Protein, 38 grams.
+  Carbohydrate, 20 grams. No glycosuria.
+  Fat, 88 grams.
+  Calories, 1055.
+
+Nov. 13 two tablespoonfuls of oatmeal were added to her diet, making
+the carbohydrate intake about 30 grams. This day she showed .6% sugar.
+She was starved for half a day and became sugar-free again.
+
+On Nov. 16 she was taking protein 40, carbohydrate 20, fat 90,
+calories 1080, and had no glycosuria.
+
+Nov. 17 her diet was protein 43, carbohydrate 25, fat 140, calories
+1538, and on this diet she showed .5% sugar. The carbohydrate was cut
+to 15 grams, and kept at this level for 3 days, but she still
+continued to excrete a trace of sugar, and so on Nov. 21 she was
+starved again, immediately becoming sugar-free. From this her diet was
+raised, until on discharge, Nov. 30, she was taking: protein 48,
+carbohydrate 15, fat 110, calories 1280, and was sugar-free, having
+been so for 9 days.
+
+At entrance she weighed 56 pounds, at discharge 54, and lost 4 pounds
+during starvation, part of which she gained back again. On the diet
+which she was taking at discharge, she was just about holding her
+weight. She never excreted much acetone or diacetic acid, and when she
+was discharged there was merely the faintest traces of these in the
+urine.
+
+It is not well to raise the diet quite so rapidly as was done in this
+case, but for special reasons she had to leave the hospital as soon as
+possible, and so her diets were pushed up a little faster than would
+ordinarily be the case.
+
+Below is a graphic chart, such as we use in recording our cases. It
+has been split up into several pieces here on account of its size:
+
+[Illustration: Case 8. A chart tracking Urine and Calorie Intake for
+the month of April.]
+
+[Illustration: A chart tracking Carbohydrate and Protein Intake for
+the month of April.]
+
+[Illustration: A chart tracking per cent. of sugar for the month of
+April.]
+
+[Illustration: A chart tracking sugar output for the month of April.]
+
+[Illustration: A chart tracking ammonia for the month of April.]
+
+[Illustration: A chart tracking acetone and diacetic acid for the month
+of April.]
+
+[Illustration: A chart tracking weight in pounds for the month of
+April.]
+
+
+EXAMINATION OF THE URINE.
+
+_Directions for Collecting Twenty-four Hour Urine._
+
+Pass the urine at 7 a.m. and throw it away.
+
+Save all the urine passed after this up to 7 a.m. the next day. Pass
+the urine exactly at 7 a.m., and add it to what has previously been
+passed.
+
+
+_Qualitative Sugar Tests._
+
+(1) Fehling's Test:--Boil about 4 c.c. of Fehling's[1] solution in a
+test tube, and add to the hot Fehling's an equal amount of urine, a
+few drops at a time, boiling after each addition.
+
+A yellow or red precipitate indicates sugar.
+
+For practical purposes in the following of a diabetic's daily urine,
+this is a valuable test, and the one which we always use.
+
+(2) Benedict's Test:--To 5 c.c. of Benedict's[2] reagent add 8 drops
+of the urine to be examined. The fluid is boiled from 1 to 2 minutes
+and then allowed to cool of itself. If dextrose is present there
+results a red, yellow, or green precipitate, depending upon the
+amount of sugar present. If no sugar is present the solution may
+remain perfectly clear or be slightly turbid, due to precipitated
+urates.
+
+This is a more delicate test than Fehling's.
+
+  [1] Fehling's solution is prepared as follows:
+
+      (a) Copper sulphate solution: 84.65 gm. of copper sulphate
+      dissolved in water and made up to 500 c.c.
+
+      (b) Alkaline tartrate solution: 125 gm. of potassium hydroxide
+      and 178 gm. of Rochelle salt dissolved in water and made up to
+      500 c.c.
+
+      These solutions are kept in separate bottles and mixed in equal
+      volumes when ready for use.
+
+  [2] Benedict's solution has the following composition:
+
+      Copper sulphate, 17.8 gm.
+      Sodium citrate, 178.0 gm.
+      Sodium carbonate (anhydrous), 100 gm.
+      Distilled water to 1000 c.c.
+
+
+_Quantitative Sugar Tests._
+
+(1) The Fermentation Test:--The fermentation test is the simplest
+quantitative test for sugar, and is quite accurate enough for clinical
+work. It is performed as follows: The specific gravity of the 24°
+urine is taken, and 100 c.c. of it put into a flask, and a quarter of
+a yeast cake crumbled up and added to it. The flask is then put in a
+warm place (at about body temperature) and allowed to remain over
+night. The next morning a sample of the fermented urine is tested for
+sugar. If no sugar is present the urine is made up to 100 c.c. (to
+allow for the water that has evaporated) and the specific gravity
+taken again. The number of points loss in specific gravity is
+multiplied by .23, and this gives the percentage of sugar in the
+urine.
+
+(2) Benedict's Test:--The best quantitative test for dextrose
+(excepting polariscopic examination, which is too complicated for
+ordinary work) is Benedict's test.
+
+It is performed as follows: Measure with a pipette 25 c.c. of
+Benedict's solution into a porcelain dish, add 5 or 10 gm.
+(approximately) of solid sodic carbonate, heat to boiling, and while
+boiling, run in the urine until a white precipitate forms.
+
+Then add the urine more slowly until the last trace of blue
+disappears. The urine should be diluted so that not less than 10 c.c.
+will be required to give the amount of sugar which the 25 c.c. of
+reagent is capable of oxidizing.
+
+Calculation: 5, divided by the number of c.c. of urine run in, equals
+the per cent. of sugar.
+
+Benedict's quantitative solution is prepared as follows: Dissolve 9.0
+gm. of copper sulphate in 100 c.c. distilled water. (The copper
+sulphate must be weighed very accurately.) Dissolve 50 gm. anhydrous
+sodic carbonate, 100 gm. sodic citrate, and 65 gm. of potassium sulpho
+cyanate in 250 c.c. of distilled water.
+
+Pour the copper solution slowly into the alkaline citrate solution.
+Then pour the mixed solution into the flask without loss, and make up
+to 500 c.c.; 25 c.c. of this solution is reduced by 50 mgm. of
+dextrose, 52 mgm. of levulose or 67 mgm. of lactose.
+
+(3) Acetone Test:--To 5 c.c. of urine in a test tube add a crystal of
+sodium nitro prusside. Acidify with glacial acetic acid, shake a
+moment, and then make alkaline with ammonium hydrate. A purple color
+indicates acetone.
+
+(4) Diacetic Acid Test:--To 5 c.c. of urine in a test tube add an
+excess of a 10% solution of Ferric chloride. A Burgundy red color
+indicates diacetic acid.
+
+
+_Quantitative Test for Ammonia._
+
+To 25 c.c. of urine add 5 c.c. of a saturated solution of potassium
+oxalate and 2 to 3 drops of phenolphthalein.
+
+Run in from a burette decinormal sodic hydrate, to a faint pink color.
+Then add 5 c.c. of formalin (40% commercial) and again titrate to the
+same color.
+
+Each c.c. of the decinormal alkali used in this last titration equals
+1 c.c. of n/10 ammonia, or .0017 gm. of ammonia. Multiply this by the
+number of c.c. n/10 sodic hydrate used in the last titration; this
+gives the number of grams of ammonia in 25 c.c. urine.
+
+Note:--The potassium oxalate and the formalin must both be neutral to
+phenolphthalein.
+
+  1 kilogram = 2.2 pounds.
+  1 calorie = The amount of heat necessary to raise the temperature
+              of 1 kilogram of water 1 degree Centigrade.
+  1 gram fat = 9.3 calories.
+  1 gram protein = 4.1 calories.
+  1 gram carbohydrate = 4.1 calories.
+
+
+
+
+DIETS.
+
+
+In the diet tables following, the vegetables listed, excepting
+lettuce, cucumbers, celery, and raw tomatoes, are boiled. In the very
+low carbohydrate diets they are thrice boiled. When possible to obtain
+the figures, the analyses for boiled vegetables have been used. It has
+been estimated that four-tenths of the carbohydrate will go into
+solution when such vegetables as carrots and cabbage are cut into
+small pieces, and thoroughly boiled, with changes of water. It must be
+remembered that bacon loses about half its fat content when moderately
+cooked.
+
+A number of more or less palatable breads may be made for diabetics,
+but the majority of the so-called "gluten" and "diabetic flours" are
+gross frauds, often containing as much as fifty or sixty per cent.
+carbohydrate. Gluten flour is made by washing away the starch from
+wheat flour, leaving a residue which is rich in the vegetable protein
+gluten, so it must be remembered that if it is desired to greatly
+restrict the protein intake, any gluten flour, even if it contains
+only a small percentage of carbohydrate, must be used with caution.
+The report of 1913, Connecticut Agricultural Experiment Station, Part
+I, Section 1, "Diabetic Foods", gives a most valuable compilation of
+analyses of food products for diabetics. We have found some use for
+soya meal, casoid flour and Lyster's flour, "akoll" biscuits, and
+"proto-puffs," but generally the high protein content of all of these
+foods interferes with giving any large quantity of them to a severe
+diabetic over a long period of time. The flours mentioned below we
+know to be reliable.
+
+Some recipes which we have found useful are given below. The use of
+bran is meant to dilute the protein, increase the bulk, and
+incidentally to aid in preventing or correcting constipation.
+
+
+BRAN AND LYSTER FLOUR MUFFINS.[3]
+
+  2 level tablespoons lard
+  2 eggs
+  4 tablespoons heavy cream, 40% fat
+  2 cups washed bran
+  1 package Lyster flour
+  1/2 cup water or less
+
+Tie dry bran in cheesecloth and soak 1 hour. Wash, by squeezing water
+through and through, change water several times. Wring dry.
+
+Separate eggs and beat thoroughly. Add to the egg yolks the melted
+lard, cream and 2 beaten egg whites. Add the Lyster flour, washed bran
+and water.
+
+Make eighteen muffins.
+
+Total food value: Protein 99 grams, fat 68 grams, carbohydrate 2
+grams, calories 1049.
+
+One muffin = protein 5 grams, fat 4 grams, carbohydrate, trace,
+calories 58.
+
+  [3] Lyster's Diabetic Flour prepared by Lyster Brothers,
+      Andover, Mass.
+
+
+BRAN CAKES.
+
+  2 cups wheat bran
+  2 tablespoons melted butter
+  2 whole eggs
+  1 egg white
+  1/2 teaspoon salt
+  1/2 grain saccharine
+
+Tie bran in a piece of cheesecloth and soak for one hour. Wash by
+squeezing water through and through. Change water several times. Wring
+dry. Dissolve saccharine in one-half teaspoon water. Beat the whole
+eggs. Mix the bran, beaten eggs, melted butter, and saccharine
+together. Whip the remaining egg white and fold in at the last. Form
+into small cakes, using a knife and a tablespoon. Bake on a greased
+baking sheet until golden brown.
+
+This mixture will make about 25 small cakes. One cake represents 16
+calories. A sample cake made by this recipe was analyzed and found to
+contain neither starch nor sugar.
+
+
+SOYA MEAL AND BRAN MUFFINS.[4]
+
+  1 ounce (30 grams) soya meal
+  1 level tablespoon (15 grams) butter
+  1 ounce (30 c.c.) 40% cream
+  1 cup of washed bran (see method given elsewhere)
+  1 egg white
+    1 whole egg may be substituted for 1 egg white
+  1/4 teaspoon salt
+  1-1/2 teaspoons baking powder
+
+Mix soya meal, salt and baking powder. Add to the washed bran. Add
+melted butter and cream. Beat egg white and fold into mixture. Add
+enough water to make a very thick drop batter. Bake in six
+well-greased muffin tins until golden brown--from fifteen to
+twenty-five minutes.
+
+Total food value:
+
+  Protein, 11 grams, Fat, 27 grams.
+  Carbohydrate, 2 grams. Calories, 304.
+  One muffin = protein, 2 grams; fat, 4.5 grams.
+  Carbohydrate, trace. Calories, 50.
+
+  [4] Soya Bean Meal, Theodore Metcalf Co., Boston, Mass.
+
+
+CASOID FLOUR AND BRAN MUFFINS.[5]
+
+  1 ounce (30 grams) Casoid flour
+  1 level tablespoon (15 grams) butter
+  1 ounce (30 c.c.) 40% cream
+  1 egg white
+    1 whole egg may be substituted for 1 egg white
+  1/4 teaspoon salt
+  1-1/2 teaspoons baking powder
+  1 cup washed bran
+
+Method as in previous rule. Bake in six muffin tins.
+
+Total food value:
+
+  Protein, 18 grams. Fat, 24 grams.
+  Carbohydrate, 1 gram. Calories, 300.
+  One muffin = Protein, 3 grams. Fat, 4 grams.
+  Carbohydrate + Calories, 50.
+
+  [5] Casoid Diabetic Flour. Thos. Leeming & Co., Importers,
+      New York City.
+
+
+LYSTER FLOUR AND BRAN MUFFINS[6]
+
+  1 ounce (30 grams) Lyster flour
+  1 level tablespoon (15 grams) butter
+  1 ounce (30 c.c.) 40% cream
+  1 egg white
+    1 whole egg may be substituted for 1 egg white
+  1/8 teaspoon salt
+  1 teaspoon baking powder
+  1 cup washed bran
+
+Method as in previous recipe. Bake in six muffin tins.
+
+Total food value:
+
+  Protein, 18 grams. Fat, 25 grams.
+  Carbohydrate, 1 gram. Calories, 310.
+  One muffin = Protein, 3 grams. Fat, 4 grams.
+  Carbohydrate, trace. Calories, 50.
+
+In order to guard against a monotonous diet, some recipes for special
+dishes suitable for diabetics are given, most of which can be used in
+the diets of moderate caloric value. They are taken from "Food and
+Cookery for the Sick and Convalescent" by Fannie Merritt Farmer.
+
+  [6] Lyster's Diabetic Flour prepared by Lyster Brothers. Andover,
+      Mass. Barker's Gluten Flour, Herman Barker, Somerville, Mass.
+
+     Note.--In the three preceding recipes one whole egg may be
+     substituted for one egg white. The food value will be slightly
+     increased but the texture of the finished article is improved.
+
+
+RECIPES.
+
+BUTTERED EGG.
+
+Put one teaspoon butter into a small omelet pan. As soon as the butter
+is melted break one egg into a cup and slip into the pan. Sprinkle
+with salt and pepper and cook until white is firm, turning once
+during the cooking. Care must be taken not to break the yolk.
+
+
+EGGS AU BEURRE NOIR.
+
+Put one teaspoon butter into a small omelet pan. As soon as butter is
+melted, break one egg into a cup and slip into the pan. Sprinkle with
+salt and pepper and cook until white is firm, turning once during the
+cooking. Care must be taken not to break the yolk. Remove to hot
+serving dish. In same pan melt one-half tablespoon butter and cook
+until brown, then add one-fourth teaspoon vinegar. Pour over egg.
+
+
+EGG À LA SUISSE.
+
+Heat a small omelet pan and place in it a buttered muffin ring. Put in
+one-fourth teaspoon butter, and when melted add one tablespoon cream.
+Break an egg into a cup, slip it into muffin ring, and cook until
+white is set, then remove ring and put cream by teaspoonfuls over the
+egg until the cooking is accomplished. When nearly done sprinkle with
+salt, pepper, and one-half tablespoon grated cheese. Remove egg to hot
+serving dish and pour over cream remaining in pan.
+
+
+DROPPED EGG.
+
+Butter a muffin ring, and put it in an iron frying-pan of hot water to
+which one-half tablespoon salt has been added. Break egg into saucer,
+then slip into ring allowing water to cover egg. Cover and set on back
+of range. Let stand until egg white is of jelly-like consistency. Take
+up ring and egg, using a buttered griddle-cake turner, place on
+serving dish. Remove ring and garnish egg with parsley.
+
+
+DROPPED EGG WITH TOMATO PURÉE.
+
+Serve a dropped egg with one tablespoon tomato purée. For tomato
+purée, stew and strain tomatoes, then let simmer until reduced to a
+thick consistency, and season with salt and pepper and a few drops
+vinegar. A grating of horseradish root may be added.
+
+
+EGG FARCI I.
+
+Cut one "hard boiled" egg into halves crosswise. Remove yolk and rub
+through a sieve. Clean one-half of a chicken's liver, finely chop and
+sauté in just enough butter to prevent burning. While cooking add a
+few drops of onion juice. Add to egg yolk, season with salt, pepper,
+and one-fourth teaspoon finely chopped parsley. Refill whites with
+mixture, cover with grated cheese, bake until cheese melts. Serve with
+one tablespoon tomato purée.
+
+
+EGG FARCI II.
+
+Prepare one egg as for Egg Farci I. Add to yolk one-half tablespoon
+grated cheese, one-fourth teaspoon vinegar, few grains mustard, and
+salt and cayenne to taste; then add enough melted butter to make of
+right consistency to shape. Make into balls the size of the original
+yolks and refill whites. Arrange on serving-dish, place in a pan of
+hot water, cover, and let stand until thoroughly heated. Insert a
+small piece of parsley in each yolk.
+
+
+BAKED EGG IN TOMATO.
+
+Cut a slice from stem end of a medium-sized tomato, and scoop out
+pulp. Slip an egg into cavity thus made, sprinkle with salt and
+pepper, replace cover, put in a small baking pan, and bake until egg
+is firm.
+
+
+STEAMED EGG.
+
+Spread an individual earthen mould generously with butter. Season two
+tablespoons chopped cooked chicken, veal, or lamb, with one-fourth
+teaspoon salt and a few grains pepper. Line buttered mould with meat
+and slip in one egg. Cook in a moderate oven until egg is firm. Turn
+from mould and garnish with parsley.
+
+
+CHICKEN SOUP WITH BEEF EXTRACT.
+
+  1/2 cup chicken stock
+  1/2 teaspoon Sauterne
+  1/8 teaspoon beef extract
+  1-1/2 tablespoons cream
+  Salt and pepper
+
+Heat stock to boiling point and add remaining ingredients.
+
+
+CHICKEN SOUP WITH EGG CUSTARD.
+
+Serve Chicken Soup with Egg Custard.
+
+Egg Custard.--Beat yolk of one egg slightly, add one-half tablespoon,
+each, cream and water, and season with salt. Pour into a small
+buttered tin mould, place in pan of hot water, and bake until firm;
+cool, remove from mould, cut into fancy shapes.
+
+
+CHICKEN SOUP WITH EGG BALLS I OR II.
+
+Egg Balls I.--Rub yolk of one hard boiled egg through a sieve, season
+with salt and pepper, and add enough raw egg yolk to make of right
+consistency to shape. Form into small balls, and poach in soup.
+
+Egg Balls II.--Rub one-half yolk of hard boiled egg through a sieve,
+add one-half of a hard boiled egg white finely chopped. Season with
+salt and moisten with yolk of raw egg until of right consistency to
+shape. Form and poach same as Egg Balls I.
+
+
+CHICKEN SOUP WITH ROYAL CUSTARD.
+
+Serve Chicken Soup with Royal Custard.
+
+Royal Custard.--Beat yolk of one egg slightly, add two tablespoons
+chicken stock, season with salt and pepper, turn into a small buttered
+mould, and bake in a pan of hot water until firm. Cool, remove from
+mould, and cut into small cubes or fancy shapes.
+
+
+ONION SOUP.
+
+Cook one-half large onion, thinly sliced, in one tablespoon butter
+eight minutes. Add three-fourths cup chicken stock, and let simmer
+twenty minutes. Rub through a sieve, add two tablespoons cream, and
+yolk one-half egg beaten slightly. Season with salt and pepper.
+
+
+ASPARAGUS SOUP.
+
+  12 stalks asparagus, or
+  1/3 cup canned asparagus tips
+  2/3 cup chicken stock
+  1/4 slice onion.
+  Yolk one egg
+  1 tablespoon heavy cream
+  1/8 teaspoon salt
+  Few grains pepper
+
+Cover asparagus with cold water, bring to boiling point, drain, and
+add stock and onion; let simmer eight minutes, rub through a sieve,
+reheat, add cream, egg and seasonings. Strain and serve.
+
+
+TOMATO BISQUE.
+
+  2/3 cup canned tomatoes
+  1/4 slice onion
+  Bit of bay leaf
+  2 cloves
+  1/4 cup boiling water
+  1/8 teaspoon soda
+  1/2 tablespoon butter
+  1/4 teaspoon salt
+  Few grains pepper
+  2 tablespoons heavy cream
+
+Cook first five ingredients for eight minutes. Rub through sieve, add
+soda, butter in small pieces, seasoning, and cream. Serve at once.
+
+
+CAULIFLOWER SOUP.
+
+  1/3 cup cooked cauliflower
+  2/3 cup chicken stock
+  Small stalk celery
+  1/4 slice onion
+  1 egg yolk
+  1 tablespoon heavy cream
+  2 teaspoons butter
+  Salt and pepper
+
+Cook cauliflower stalk, celery and onion eight minutes. Rub through
+purée strainer, reheat, add egg yolk slightly beaten, cream, butter,
+and seasoning.
+
+
+MUSHROOM SOUP.
+
+  3 mushrooms
+  2/3 cup chicken stock
+  1/4 slice onion
+  2 teaspoons butter
+  1 egg yolk
+  1 tablespoon heavy cream
+  1 teaspoon sauterne
+  Salt and pepper
+
+Clean mushrooms, chop, and cook in one teaspoon butter five minutes.
+Add stock and let simmer eight minutes. Rub through a purée strainer,
+add egg yolk slightly beaten, cream, remaining butter, seasoning and
+wine.
+
+
+SPINACH SOUP.
+
+  1 tablespoon cooked chopped spinach
+  2/3 cup chicken stock
+  1 egg yolk
+  1 tablespoon heavy cream
+  Salt and pepper
+
+Cook spinach with stock eight minutes. Rub through a purée strainer,
+reheat, add egg yolk slightly beaten, cream, and seasoning.
+
+
+BROILED FISH, CUCUMBER SAUCE.
+
+Serve a small piece of broiled halibut, salmon, or sword fish, with
+cucumber sauce.
+
+Cucumber Sauce.--Pare one-half cucumber, grate and drain. Season with
+salt, pepper and vinegar.
+
+
+BAKED FILLET OF HALIBUT, HOLLANDAISE SAUCE.
+
+Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with
+salt and pepper, place in pan, cover with buttered paper and bake
+twelve minutes. Serve with,
+
+Hollandaise Sauce.--Put yolk of one egg, one tablespoon butter, and
+one teaspoon lemon juice in a small sauce-pan. Put sauce-pan in a
+larger one containing water, and stir mixture constantly with wooden
+spoon until butter is melted. Then add one-half tablespoon butter, and
+as the mixture thickens another one-half tablespoon butter; season
+with salt and cayenne. This sauce is almost thick enough to hold its
+shape. One-eighth teaspoon of beef extract, or one-third teaspoon
+grated horseradish added to the first mixture gives variety to this
+sauce.
+
+
+BAKED HALIBUT WITH TOMATO SAUCE.
+
+Wipe a small piece of halibut, and sprinkle with salt and pepper. Put
+in a buttered pan, cover with a thin strip of fat salt pork gashed
+several times, and bake twelve to fifteen minutes. Remove fish to
+serving dish, discarding pork. Cook eight minutes one-third cup of
+tomatoes, one-fourth slice onion, one clove, and a few grains salt and
+pepper. Remove onion and clove and run through a sieve. Add a few
+grains soda and cook until tomato is reduced to two teaspoons. Pour
+around fish and garnish with parsley.
+
+
+HALIBUT WITH CHEESE.
+
+Sprinkle a small fillet of halibut with salt and pepper, brush over
+with melted butter, place in pan and bake twelve minutes. Remove to
+serving dish and pour over it the following sauce:
+
+Heat two tablespoons cream, add one-half egg yolk slightly beaten, and
+when well mixed one tablespoon grated cheese. Season with salt and
+paprika.
+
+
+FINNAN HADDIE À LA DELMONICO.
+
+Cover a small piece of finnan haddie with cold water, place on back of
+range and allow water to heat gradually to boiling point, then keep
+below boiling point for twenty minutes. Drain, rinse thoroughly, and
+separate into flakes; there should be two tablespoons. Reheat over hot
+water with one hard boiled egg thinly sliced in two tablespoons heavy
+cream. Season with salt and paprika, add one teaspoon butter and
+sprinkle with finely chopped parsley.
+
+
+FILLET OF HADDOCK WITH WINE SAUCE.
+
+Remove skin from a small piece of haddock, put in a buttered baking
+pan, pour over it one teaspoon melted butter, one tablespoon white
+wine, and a few drops, each, of lemon juice and onion juice. Cover and
+bake. Remove to serving dish, and to liquor in pan add one tablespoon
+cream and one egg yolk slightly beaten. Season with salt and pepper.
+Strain over fish, and sprinkle with finely chopped parsley.
+
+
+SMELTS WITH CREAM SAUCE.
+
+Clean two selected smelts and cut five diagonal gashes on sides of
+each. Season with salt, pepper, and lemon juice. Cover and let stand
+ten minutes. Roll in cream, dip in flour, and sauté in butter. Remove
+to serving dish, and to fat in pan add two tablespoons cream. Cook
+three minutes, season with salt, pepper, and a few drops lemon juice.
+Strain sauce around smelts and sprinkle with finely chopped parsley.
+
+
+SMELTS À LA MAÎTRE D'HOTEL.
+
+Prepare smelts same as for smelts with cream, and serve with maître
+d'hotel butter.
+
+
+SALT CODFISH WITH CREAM.
+
+Pick salt codfish into flakes; there should be two tablespoons. Cover
+with lukewarm water and let stand on back of range until soft. Drain,
+and add three tablespoons cream; as soon as cream is heated add yolk
+one small egg slightly beaten.
+
+
+SALT CODFISH WITH CHEESE.
+
+To salt codfish with cream, add one-half tablespoon grated cheese and
+a few grains paprika.
+
+
+BROILED BEEFSTEAK, SAUCE FIGARO.
+
+Serve a portion of broiled beefsteak with Sauce Figaro.
+
+Sauce Figaro.--To Hollandaise sauce add one teaspoon tomato purée. To
+prepare tomato purée stew tomatoes, force through a strainer and cook
+until reduced to a thick pulp.
+
+
+ROAST BEEF, HORSERADISH CREAM SAUCE.
+
+Serve a slice of rare roast beef with Horseradish Cream Sauce.
+
+Horseradish Cream Sauce.--Beat one tablespoon heavy cream until stiff.
+As cream begins to thicken, add gradually three-fourths teaspoon
+vinegar. Season with salt and pepper, then fold in one-half tablespoon
+grated horseradish root.
+
+
+FILLET OF BEEF.
+
+Wipe off a thick slice cut from tenderloin. Put in hot frying pan with
+three tablespoons butter. Sear one side, turn and sear other side.
+Cook eight minutes, turning frequently, taking care that the entire
+surface is seared, thus preventing the escape of the inner juices.
+
+Remove to hot serving dish, and pour over fat in pan, first strained
+through cheesecloth. Garnish with cooked cauliflower, canned string
+beans, reheated and seasoned, and sautéd mushroom caps.
+
+
+LAMB CHOPS, SAUCE FINESTE.
+
+Serve lamb chops with Sauce Fineste.
+
+Sauce Fineste.--Cook one-half tablespoon butter until browned. Add a
+few grains, each, mustard and cayenne, one-fourth teaspoon
+Worcestershire Sauce, and a few drops lemon juice, and two tablespoons
+stewed and strained tomatoes.
+
+
+SPINACH.
+
+Chop one cup cooked spinach drained as dry as possible. Season with
+salt and pepper, press through a purée strainer, reheat in butter,
+using as much as desired or as much as the spinach will take up.
+Arrange on serving dish and garnish with white of "hard boiled" egg
+cut in strips and yolk forced through strainer.
+
+
+BRUSSELS SPROUTS WITH CURRY SAUCE.
+
+Pick over Brussels sprouts, remove wilted leaves, and soak in cold
+salt water fifteen minutes. Cook in boiling salted water twenty
+minutes, or until easily pierced with skewer. Drain, and pour over
+one-fourth cup curry sauce.
+
+Curry Sauce.--Mix one-fourth teaspoon mustard, one-fourth teaspoon
+salt, and a few grains paprika. Add yolk of one egg slightly beaten,
+one tablespoon olive oil, one and one-half tablespoons vinegar, and a
+few drops of onion juice. Cook over hot water, stirring constantly
+until mixture thickens. Add one-fourth teaspoon curry powder, one
+teaspoon melted butter, and one-eighth teaspoon chopped parsley.
+
+
+FRIED CAULIFLOWER.
+
+Steam or boil a small cauliflower. Cool and separate into pieces.
+Sauté enough for one serving in olive oil until thoroughly heated.
+Season with salt and pepper, arrange on serving-dish, and pour over
+one tablespoon melted butter.
+
+
+CAULIFLOWER À LA HUNTINGTON.
+
+Separate hot steamed cauliflower into pieces and pour over sauce made
+same as sauce for Brussels sprouts with curry sauce.
+
+
+CAULIFLOWER WITH HOLLANDAISE SAUCE.
+
+Serve boiled cauliflower with Hollandaise sauce, as given with baked
+fillet of halibut, Hollandaise sauce.
+
+
+MUSHROOMS IN CREAM.
+
+Clean, peel and break in pieces six medium-sized mushroom caps. Sauté
+in one-half tablespoon butter three minutes. Add one and one-half
+tablespoons cream and cook until mushrooms are tender. Season with
+salt and pepper and a slight grating of nutmeg.
+
+
+BROILED MUSHROOMS.
+
+Clean mushrooms, remove stems, and place caps on a buttered broiler.
+Broil five minutes, having gills nearest flame during first half of
+broiling. Arrange on serving dish, put a small piece of butter in each
+cap and sprinkle with salt and pepper.
+
+
+SUPREME OF CHICKEN.
+
+Force breast of uncooked chicken through a meat chopper; there should
+be one-fourth cup. Add one egg beaten slightly and one-fourth cup
+heavy cream. Season with salt and pepper. Turn into slightly buttered
+mould, set in pan of hot water and bake until firm.
+
+
+SARDINE RELISH.
+
+Melt one tablespoon butter, and add two tablespoons cream. Heat to
+boiling point, add three sardines freed from skin and bones, and
+separated in small pieces, and one hard-boiled egg finely chopped.
+Season with salt and cayenne.
+
+
+DIABETIC RAREBIT.
+
+Beat two eggs slightly and add one-fourth teaspoon salt, a few grains
+cayenne, and two tablespoons, each, cream and water. Cook same as
+scrambled eggs, and just before serving add one-fourth Neufchâtel
+cheese mashed with fork.
+
+
+CHEESE SANDWICHES.
+
+Cream one-third tablespoon butter and add one-half tablespoon, each,
+finely chopped cold boiled ham and cold boiled chicken; then season
+with salt and paprika. Spread between slices of Gruyère cheese cut as
+thin as possible.
+
+
+CHEESE CUSTARD.
+
+Beat one egg slightly, add one-fourth cup cold water, two tablespoons
+heavy cream, one tablespoon melted butter, one tablespoon grated
+cheese and a few grains salt. Turn into an individual mould, set in
+pan of hot water, and bake until firm.
+
+
+COLD SLAW.
+
+Select a small heavy cabbage, remove outside leaves, and cut cabbage
+in quarters; with a sharp knife slice very thinly. Soak in cold water
+until crisp; drain, dry between towels, and mix with cream salad
+dressing.
+
+
+CABBAGE SALAD.
+
+Finely shred one-fourth of a small firm cabbage. Let stand two hours
+in salted cold water, allowing one tablespoon of salt to a pint of
+water. Cook slowly thirty minutes one-fourth cup, each, vinegar and
+cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns,
+one-eighth teaspoon mustard seed and three cloves. Strain and pour
+over cabbage drained from salted water. Let stand two hours, again
+drain, and serve with or without mayonnaise dressing.
+
+
+CABBAGE AND CELERY SALAD.
+
+Wash and scrape two stalks of celery, add an equal quantity of
+shredded cabbage, and six walnut meats broken in pieces. Serve with
+cream dressing.
+
+
+CUCUMBER CUP.
+
+Pare a cucumber and cut in quarters cross wise. Remove center from one
+piece and fill cup thus made with tartare sauce. Serve on lettuce
+leaf.
+
+
+CUCUMBER AND LEEK SALAD.
+
+Cut cucumber in small cubes and leeks in very thin slices. Mix, using
+equal parts, and serve with French dressing.
+
+
+CUCUMBER AND WATERCRESS SALAD.
+
+Cut cucumbers in very thin slices, and with a three-tined fork make
+incisions around the edge of each slice. Arrange on a bed of
+watercress.
+
+
+EGG SALAD I.
+
+Cut one hard-boiled egg in halves crosswise, in such a way that tops
+of halves may be left in points. Remove yolk, mash, moisten with
+cream, French or mayonnaise dressing, shape in balls, refill whites,
+and serve on lettuce leaves. Garnish with thin slices of radish, and a
+radish so cut as to represent a tulip.
+
+
+EGG SALAD.
+
+Prepare egg same as for Egg Salad I, adding to yolk an equal amount of
+chopped cooked chicken or veal.
+
+
+EGG AND CHEESE SALAD.
+
+Prepare egg same as for Egg Salad I, adding to yolk three-fourths
+tablespoon grated cheese; season with salt, cayenne and a few grains
+of mustard; then moisten with vinegar and melted butter. Serve with or
+without salad dressing.
+
+
+EGG AND CUCUMBER SALAD.
+
+Cut one hard boiled egg in thin slices. Cut as many very thin slices
+from a chilled cucumber as there are slices of egg. Arrange in the
+form of a circle (alternating egg and cucumber), having slices overlap
+each other. Fill in center with chicory or watercress. Serve with
+salad dressing.
+
+
+CHEESE SALAD.
+
+Mash one-sixth of a Neufchâtel cheese and moisten with cream. Shape in
+forms the size of a robin's egg. Arrange on a lettuce leaf and
+sprinkle with finely chopped parsley which has been dried. Serve with
+salad dressing.
+
+
+CHEESE AND OLIVE SALAD.
+
+Mash one-eighth of a cream cheese, and season with salt and cayenne.
+Add finely chopped olives, two lettuce leaves, finely cut, and a small
+piece of canned pimento, to give color. Press in original shape of
+cheese and let stand two hours. Cut in slices and serve on lettuce
+leaves with mayonnaise dressing.
+
+
+CHEESE AND TOMATO SALAD.
+
+Peel and chill one medium-sized tomato, and scoop out a small portion
+of the pulp. Mix equal quantities of Roquefort and Neufchâtel cheese
+and mash, then moisten with French dressing. Fill cavity made in
+tomato with cheese. Serve on lettuce leaves with French dressing.
+
+
+FISH SALAD I.
+
+Remove salmon from can, rinse thoroughly with hot water and separate
+in flakes; there should be one-fourth cup. Mix one-eighth teaspoon
+salt, a few grains, each, mustard and paprika, one teaspoon melted
+butter, one-half tablespoon cream, one tablespoon water, one-half
+tablespoon vinegar and yolk of one egg; cook over hot water until
+mixture thickens; then add one-fourth teaspoon granulated gelatin
+soaked in one teaspoon cold water. Add to salmon, mould, chill, and
+serve with cucumber sauce.
+
+Cucumber Sauce.--Pare one-fourth cucumber; chop, drain, and add French
+dressing to taste.
+
+
+ASPARAGUS SALAD.
+
+Drain and rinse four stalks of canned asparagus. Cut a ring one-third
+inch wide from a red pepper. Put asparagus stalks through ring,
+arrange on lettuce leaves, and pour over French dressing.
+
+
+TOMATO JELLY SALAD.
+
+Season one-fourth cup hot stewed and strained tomato with salt, and
+add one-third teaspoon granulated gelatin soaked in a teaspoon cold
+water. Turn into an individual mould, chill, turn from mould, arrange
+on lettuce leaves, and garnish with mayonnaise dressing.
+
+
+FROZEN TOMATO SALAD.
+
+Season stewed and strained tomato with salt and cayenne. Fill a small
+tin box with mixture, cover with buttered paper, then tight-fitting
+cover, pack in salt and ice, equal parts, and let stand two hours.
+Remove from mould, place on lettuce leaf and serve with mayonnaise
+dressing.
+
+
+TOMATO JELLY SALAD WITH VEGETABLES.
+
+Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth
+slice onion, four peppercorns, one clove, eight minutes. Remove
+vegetables and rub tomato through a sieve; there should be one-fourth
+cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon
+cold water, a few grains salt, and four drops vinegar. Line an
+individual mould with cucumber cut in fancy shapes, and string beans,
+then pour in mixture. Chill, remove from mould, arrange on lettuce
+leaf, and garnish with mayonnaise dressing.
+
+
+TOMATO BASKET OF PLENTY.
+
+Cut a medium-sized tomato in shape of a basket, leaving stem end on
+top of handle. Fill basket with cold cooked string beans cut in small
+pieces and two halves of English walnut meats cut in pieces, moistened
+with French dressing. Serve on lettuce leaf.
+
+
+TOMATO AND CHIVE SALAD.
+
+Remove skin from small tomato. Chill and cut in halves crosswise.
+Spread with mayonnaise, sprinkle with finely chopped chives, and serve
+on lettuce leaf.
+
+
+CANARY SALAD.
+
+Cut a slice from the stem end of a bright red apple and scoop out
+pulp, leaving enough to keep shell in shape. Fill shell thus made with
+grapefruit pulp and finely chopped celery, using twice as much
+grapefruit as celery. It will be necessary to drain some of the juice
+from the grapefruit. Moisten with mayonnaise dressing, replace the
+cover and arrange on lettuce leaf, and garnish with a canary made from
+Neufchâtel cheese, coloring yellow and shaping, designating eyes with
+paprika and putting a few grains on the body of the bird. Also garnish
+with three eggs made from cheese, colored green and speckled with
+paprika.
+
+Note.--Do not use apple pulp.
+
+
+HARVARD SALAD.
+
+Cut a selected lemon in the form of a basket with handle, and scoop
+out all the pulp. Fill basket thus made with one tablespoon cold
+cooked chicken or sweet bread cut in small dice, mixed with one-half
+tablespoon small cucumber dice, and one teaspoon finely chopped celery
+moistened with cream or mayonnaise dressing. Spread top with dressing
+and sprinkle with thin parings cut from round red radishes finely
+chopped. Insert a small piece of parsley on top of handle. Arrange on
+watercress.
+
+
+CUCUMBER BOATS.
+
+Cut a small cucumber in halves lengthwise. Scoop out centres and cut
+boat-shaped. Cut cucumber cut from boats in small pieces and add one
+and one-half olives finely chopped. Moisten with French dressing, fill
+boats with mixture and serve on lettuce leaves.
+
+
+SPINACH SALAD.
+
+Drain and finely chop one-fourth cup cooked spinach. Season with salt,
+pepper, lemon juice, and melted butter. Pack solidly in an individual
+mould, chill, remove from mould, and arrange on a thin slice of cooked
+tongue cut in circular shape. Garnish base of mould with wreath of
+parsley and top with sauce tartare.
+
+Sauce Tartare.--To one tablespoon mayonnaise dressing add
+three-fourths teaspoon finely chopped capers, pickles, olives, and
+parsley, having equal parts of each.
+
+
+SWEETBREAD AND CUCUMBER SALAD.
+
+Mix two tablespoons cold cooked sweetbread cut in cubes, one
+tablespoon cucumber cubes, and one-half tablespoon finely chopped
+celery. Beat one and one-half tablespoons heavy cream until stiff,
+then add one-eighth teaspoon granulated gelatin dissolved in one
+teaspoon boiling water and three-fourths teaspoon vinegar. Set in a
+pan of ice water and as mixture begins to thicken, add sweetbreads and
+vegetables. Mould and chill. Remove from mould, arrange on lettuce
+leaves, and garnish top with a slice of cucumbers and sprig of
+parsley.
+
+
+CHICKEN AND NUT SALAD.
+
+Mix two tablespoons cold cooked chicken or fowl cut in cubes with one
+tablespoon finely chopped celery and one-half tablespoon English
+walnut meats browned in oven with one-eighth teaspoon butter and a few
+grains salt, then broken in pieces. Moisten with mayonnaise dressing.
+Mound and garnish with curled celery, tips of celery, and whole nut
+meats.
+
+
+PRINCESS PUDDING
+
+  1 egg yolk
+  3/4 teaspoon granulated gelatin dissolved in
+  1 tablespoon boiling water
+  2 teaspoons lemon juice
+  1/4 grain saccharine dissolved in
+  1/4 teaspoon cold water
+  1 egg white.
+
+Beat egg yolk until thick and lemon-colored, add gelatin, continue the
+beating. As mixture thickens add gradually the lemon juice and
+saccharine. Fold in white of egg beaten until stiff and dry. Turn into
+a mould and chill.
+
+
+COFFEE BAVARIAN CREAM.
+
+  2 tablespoons coffee infusion
+  1 tablespoon water
+  2 tablespoons heavy cream
+  1 egg yolk
+  Few grains salt
+  3/4 teaspoon granulated gelatin soaked in
+  1 teaspoon cold water.
+  1 grain saccharine dissolved in
+  1/2 teaspoon cold water
+  1 egg white
+  1/4 teaspoon vanilla
+
+Scald coffee, water and one-half cream. Add egg yolk, slightly beaten,
+and cook until mixture thickens; then add gelatin and salt. Remove
+from fire, cool, add saccharine, remaining cream beaten stiff, egg
+white beaten until stiff, and teaspoon vanilla. Turn into mould and
+chill.
+
+
+LEMON CREAM SHERBET.
+
+  1/4 cup cream
+  2 tablespoons cold water
+  1/2 grain saccharine dissolved in
+  1/2 teaspoon cold water
+  4 drops lemon juice
+  Few grains salt
+
+Mix ingredients in order given and freeze.
+
+
+ORANGE ICE.
+
+  1/3 cup orange juice
+  1 teaspoon lemon juice
+  2 tablespoons cold water
+  1/2 grain saccharine dissolved in
+  1/2 teaspoon cold water
+
+Mix ingredients in order given, and freeze.
+
+
+GRAPEFRUIT ICE.
+
+  1/4 cup grapefruit juice
+  1/4 cup water
+  1/2 grain saccharine dissolved in
+  1/2 teaspoon cold water.
+
+Remove juice from grapefruit, strain and add remaining ingredients,
+and freeze to a mush. Serve in sections of grapefruit.
+
+
+FROZEN PUNCH.
+
+  1/4 cup cream
+  2 tablespoons cold water
+  1-1/2 teaspoons rum
+  1 egg yolk
+  1/2 grain saccharine dissolved in
+  1/2 teaspoon cold water
+  Few grains salt
+
+Scald one-half cream with water, add egg yolk slightly beaten and cook
+over hot water until mixture thickens. Cool, add remaining ingredients
+and freeze.
+
+
+
+
+DIET LISTS.
+
+
+Attention is called to the fact that the protein allowance in the
+following diets is not large. The first two tables represent fast
+days; the next six are transitional days, in which the nourishment is
+gradually increased but does not satisfy the caloric needs. The
+remainder may be selected according to the needs of the case or the
+weight of the patient.
+
+To prevent monotony or to give variety, one meat may be substituted
+for another, or one "5%" vegetable for another. The fat may be
+increased by the addition of butter or olive oil if more calories are
+needed to maintain body weight. However, it is not considered
+desirable to give so much fat that the weight will increase.
+
+
+TABLE I.
+
+  Protein, 10 grams
+  Carbohydrate, 15 grams
+  Fat, 7 grams
+  Calories, 200
+
+BREAKFAST.
+  String beans (canned). 120 grams   2-1/2 h. tbsp.
+  Asparagus (canned).    150 grams   3 h. tbsp. or 13-1/2 stalks
+                                                  4 in. long.
+  Tea or coffee.
+
+DINNER.
+  Celery.                100 grams   6 pieces 4-1/2 in. long.
+  Spinach (cooked).      135 grams   3 h. tbsp.
+  Tea or coffee.
+
+SUPPER.
+  Asparagus.             100 grams   2 h. tbsp. or 9 stalks 4 in. long.
+  Celery.                100 grams   6 pieces 4-1/2 in. long.
+  Tea or coffee.
+
+
+TABLE II.
+
+  Protein, 7 grams
+  Carbohydrate, 15 grams
+  Fat, 6 grams
+  Calories, 150
+
+BREAKFAST.
+  Asparagus (canned).     75 grams   1-3/4 h. tbsp. (chopped).
+  Cabbage.                65 grams   1 very h. tbsp.
+  Tea or coffee.
+
+DINNER.
+  Onions (cooked).       100 grams   2 h. tbsp.
+  Celery.                 50 grams   3 pieces about 4-1/2 in. long.
+  Tea or coffee.
+
+SUPPER.
+  Spinach.               100 grams   2 h. tbsp.
+  Celery.                 50 grams   3 pieces 4-1/2 in. long.
+  Tea or coffee.
+
+
+TABLE III.
+
+  Protein, 24 grams
+  Carbohydrate, 8 grams
+  Fat, 22 grams
+  Calories, 340
+
+BREAKFAST.
+  String beans.          100 grams   2 h. tbsp.
+  Egg.                     1
+  Coffee.
+
+DINNER.
+  Egg.                     1
+  Turnips.               100 grams   2 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Turnips.               100 grams   2 h. tbsp.
+  Spinach.               100 grams   2 h. tbsp.
+  Tea.
+
+
+TABLE IV.
+
+  Protein, 31 grams
+  Fat, 14 grams
+  Carbohydrate, 17 grams
+  Calories, 327
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Coffee.
+
+DINNER.
+  Chicken.                35 grams   1 small serving.
+  String beans.          200 grams   4 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Tea or coffee.
+
+SUPPER.
+  Egg.                     1
+  Cauliflower.           240 grams   5 h. tbsp. +
+  Spinach.               100 grams   2 h. tbsp.
+  Tea or coffee.
+
+
+TABLE V.
+
+  Protein, 43 grams
+  Carbohydrate, 15 grams
+  Fat, 19 grams
+  Calories, 414
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             200 grams   4 h. tbsp.
+  Coffee.
+
+DINNER.
+  Chicken.                70 grams   1 mod. serving.
+  Cauliflower.           120 grams   2 h. tbsp.
+  Cabbage (cooked).      100 grams   2 h. tbsp.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  String beans.          100 grams   2 h. tbsp.
+  Spinach.               200 grams   4 h. tbsp.
+  Tea.
+
+
+TABLE VI.
+
+  Protein, 38 grams
+  Fat, 31 grams
+  Carbohydrate, 19 grams
+  Calories, 520
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             200 grams   4 h. tbsp.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Celery (cooked).       200 grams   4 h. tbsp.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                20 grams   2 medium leaves.
+  Cucumbers.             100 grams   2 h. tbsp.
+  String beans.           50 grams   1 h. tbsp.
+  Tea.
+
+
+TABLE VII.
+
+  Protein, 35 grams
+  Carbohydrate, 17 grams
+  Fat, 100 grams
+  Calories, 1143
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices about 6 in. long.
+  Asparagus.             100 grams   2 h. tbsp. or 9 stalks 4 in. long
+                                                           (canned).
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Turnips.               140 grams   2 h. tbsp. +
+  Spinach.               100 grams   2 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Butter.
+  Tea.
+  Cream.
+
+SUPPER.
+  Spinach.               100 grams   2 h. tbsp.
+  String beans (cooked). 100 grams   2 h. tbsp.
+  Cauliflower (cooked).  120 grams   2 h. tbsp. +
+  Butter.
+  Tea.
+  Cream.
+
+_Allow during day:_
+  Butter.                20 grams    2 squares.
+  Cream, 40%.         2-1/2 ounces   5 tbsp.
+
+
+TABLE VIII.
+
+  Protein, 40 grams
+  Carbohydrate, 16 grams
+  Fat, 104 grams
+  Calories, 1196
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp or 9 stalks 4 in. long
+                                                          (canned).
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Coffee.
+  Cream.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Turnips.               140 grams   2 h. tbsp. +
+  Celery.                100 grams   2 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Bacon.                  50 grams   2 slices about 6 in. long.
+  Spinach.               100 grams   2 h. tbsp.
+  String beans (canned). 100 grams   2 h. tbsp.
+  Cauliflower.           100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream 40%.               3 ounces  6 tbsp.
+
+
+TABLE IX.
+
+  Protein, 50 grams
+  Carbohydrate, 15 grams
+  Fat, 125 grams
+  Calories, 1500
+
+BREAKFAST.
+  Eggs.                    2
+  String beans(canned).  100 grams   3 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chop.                  100 grams   1 chop.
+  Cabbage (cooked).      100 grams   2 h. tbsp.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Tea.
+  Butter.
+  Cream.
+
+SUPPER.
+  Egg.                     1
+  Asparagus (canned).    100 grams   2 h. tbsp.
+  Cauliflower (cooked).  100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams    2-1/2 square.
+  Cream, 40%.              5 ounces  10 tbsp.
+
+
+TABLE X.
+
+  Protein, 61 grams
+  Carbohydrate, 16 grams
+  Fat, 160 grams
+  Calories, 1795
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Eggs.                    2
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Tomatoes (canned).     100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Chicken.                50 grams   1 small serving.
+  Lettuce.                20 grams   2 leaves.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              5 ounces 10 tbsp.
+
+
+TABLE XI.
+
+  Protein, 38 grams
+  Carbohydrate, 20 grams
+  Fat, 100 grams
+  Calories 1168
+
+BREAKFAST.
+  Bacon.                  30 grams   1-1/2 slices 6 in. long.
+  Egg.                     1
+  Spinach.               100 grams   2 h. tbsp.
+  Coffee.
+  Butter.
+  Cream.
+
+DINNER.
+  Steak.                  50 grams   1 very small serving.
+  Cabbage.               100 grams   2 h. tbsp.
+  Onions.                100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Scraped beef balls.     40 grams = 1-1/3 oz.
+  Chopped celery salad.  100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 tbsp.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XII.
+
+  Protein, 35 grams
+  Carbohydrate, 16 grams
+  Fat, 92 grams
+  Calories, 1064
+
+BREAKFAST.
+  Egg.                     1
+  Cabbage.               100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Butter.
+  Coffee.
+  Cream.
+
+DINNER.
+  Steak.                  80 grams   1 small serving.
+  Spinach.               100 grams   2 h. tbsp.
+  Turnips.               140 grams   2 h. tbsp. +
+  Egg, white.              1
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Onions.                100 grams   2 h. tbsp.
+  Lettuce.                10 grams   1 leaf.
+  Olive oil.               5 grams   1 teaspoon. +
+  Tea.
+  Butter.
+  Cream.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XIII.
+
+  Protein, 40 grams
+  Fat, 110 grams
+  Carbohydrate, 21 grams
+  Calories, 1187
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Cauliflower.           120 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Squab.                   1
+  Carrots.               100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Turnips.               140 grams   2 h. tbsp. +
+  Asparagus.             100 grams   2 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.          3-1/2 ounces  7 tbsp.
+
+
+TABLE XIV.
+
+  Protein, 40 grams
+  Carbohydrate, 20 grams
+  Fat, 103 grams
+  Calories, 1200
+
+BREAKFAST.
+  Egg.                 1 + 1 egg white.
+  Spinach.               200 grams   4 h. tbsp.
+  Cream.
+  Butter.
+
+DINNER.
+  Steak.                  50 grams   1 very small serving.
+  Cabbage.               100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Onions.                100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Scraped beef balls      40 grams   1-1/3 oz.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Cream.
+  Butter.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams    2 squares.
+  Cream, 40%.              5 ounces  10 tbsp.
+
+
+TABLE XV.
+
+  Protein, 40 grams
+  Carbohydrate, 22 grams
+  Fat, 105 grams
+  Calories, 2100
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chop.                 105 grams   1 medium.
+  Peas.                  50 grams   1 h. tbsp.
+  Celery.                50 grams   6 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  String beans.          100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XVI.
+
+  Protein 40 grams
+  Fat, 100 grams
+  Carbohydrate, 30 grams
+  Calories, 1200
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Peas (canned).          75 grams   1-3/4 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth--6 ounces with
+  vegetables:
+    Cabbage.              25 grams   1 level tbsp.
+    Tomatoes.             25 grams   1 level tbsp.
+    Turnips.              25 grams   1 level tbsp.
+    Celery.               50 grams   3 pieces 4-1/2 in. long.
+  Steak.                 100 grams   1 small serving.
+  Squash.                 50 grams   1 h. tbsp.
+  Tomatoes.               75 grams   1-3/4 tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Spinach.               100 grams   2 h. tbsp.
+  Turnips.               175 grams   3-3/4 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.             4 ounces   8 tbsp.
+
+
+TABLE XVII.
+
+  Protein, 40 grams
+  Carbohydrate, 30 grams
+  Fat, 100 grams
+  Calories, 1200
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices about 6 in. long.
+  Egg.                     1
+  Asparagus (chopped).   100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chicken.                50 grams   1 small serving.
+  Cabbage.               100 grams   2 h. tbsp.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Cucumbers.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Turnips.               140 grams   2 h. tbsp.
+  String beans.          100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 thin slice, baker's loaf.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                25 grams   2-1/2 squares.
+  Cream, 40%.             4 ounces  8 tbsp.
+
+
+TABLE XVIII.
+
+  Protein, 40 grams
+  Carbohydrate, 35 grams
+  Fat, 110 grams
+  Calories, 1330
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices about 6 in. long.
+  Peas.                   75 grams   1-3/4 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth--chicken, lamb
+    or beef.               6 ounces
+  Steak.                 100 grams   1 small serving.
+  Turnips.               200 grams   4 h. tbsp.
+  Celery.                150 grams   9 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Squash.                 50 grams   1 h. tbsp.
+  Beets.                 100 grams   2 h. tbsp.
+  Cabbage (raw).          25 grams   1 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XIX.
+
+  Protein, 40 grams
+  Carbohydrate, 35 grams
+  Fat, 115 grams
+  Calories, 1370
+
+BREAKFAST.
+  Bacon.                  50 grams   3 slices 6 in. long.
+  Parsnips.              100 grams   2 h. tbsp.
+  Potatoes (boiled).      50 grams   1 very small one.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                   6 ounces
+  Squab.                   1
+  Cabbage.               100 grams   2 h. tbsp.
+  Celery.                100 grams   6 stalks about 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  String beans.          140 grams   3 h. tbsp.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Parsnips.              100 grams   2 h. tbsp.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Milk.                    4 ounces  1/2 glass.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XX.
+
+  Protein, 50 grams
+  Carbohydrate, 35 grams
+  Fat, 130 grams
+  Calories, 1557
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bacon.                  50 grams   3 slices, 6 in. long.
+  Egg.                     1
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Boiled onions.         100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                25 grams   3 small leaves.
+  Bread.                  20 grams   1 very thin slice.
+  Cream.
+  Tea.
+  Butter.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXI.
+
+  Protein, 50 grams
+  Carbohydrate, 40 grams
+  Fat, 158 grams
+  Calories, 1830
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Bread.                  20 grams   1 slice, 3 x 3 x 1/2 in.
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Cabbage.               100 grams   2 h. tbsp.
+  Lettuce.               100 grams  10 leaves.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Onions (boiled).       100 grams   2 h. tbsp.
+  Bread.                  15 grams   1 slice very thin, 3 x 3 x 1/4
+  Milk.                    4 ounces  8 tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              5 ounces 10 tbsp.
+
+
+TABLE XXII.
+
+  Protein, 60 grams
+  Carbohydrate, 30 grams
+  Fat, 158 grams
+  Calories, 1830
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Egg.                     1
+  Tomatoes.              100 grams   2 h. tbsp.
+  Cream.
+  Butter.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Turnips.               420 grams   4 h. tbsp. +
+  Cucumbers.             100 grams   2 h. tbsp.
+  Onions.                100 grams   2 medium sized.
+  Butter.
+  Cream.
+  Tea.
+  Olive oil.              21 grams   1-1/2 tbsp.
+
+SUPPER.
+  Chicken.                50 grams   1 small serving.
+  Lettuce.               100 grams  10 medium leaves.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Tea.
+  Cream.
+
+_Allow during day:_
+  Butter.                 15 grams   1-1/2 squares.
+  Cream, 40%.             6  ounces 12 tbsp.
+
+
+TABLE XXIII.
+
+  Protein, 62 grams
+  Carbohydrate, 31 grams
+  Fat, 153 grams
+  Calories, 1800
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices.
+  Peas.                   75 grams   1-1/2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth--100 c.c. with
+    vegetables: = 7 tbsp.
+    Cabbage.              25 grams   1 level tbsp.
+    Tomato.               25 grams   1 level tbsp.
+    Turnip.               25 grams   1 level tbsp.
+    Celery (chopped).     50 grams   2 level tbsp.
+  Steak.                 100 grams   1 small serving.
+  Squash.                 50 grams   1 h. tbsp.
+  Tomatoes.               75 grams   1-1/2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Chicken.                75 grams   1 small serving.
+  Turnips.               175 grams   2-3/4 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              5 ounces 10 tbsp.
+  Olive oil.               7 grams   1/2 tbsp. +
+
+
+TABLE XXIV.
+
+  Protein, 60 grams
+  Carbohydrate, 30 grams
+  Fat, 158 grams
+  Calories, 1830
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Egg.                     1
+  Turnips.               140 grams   3 h. tbsp. --
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Lettuce.               100 grams  10 leaves.
+  Spinach.               100 grams   2 h. tbsp.
+  Olive oil.              21 grams   1-1/2 tbsp. +
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Chicken.                50 grams   1 very small serving.
+  Turnips.               280 grams   4 h. tbsp. +
+  Onions.                100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                50 grams    5 squares.
+  Cream, 40%.             5 ounces  10 tbsp.
+
+
+TABLE XXV.
+
+  Protein, 60 grams
+  Carbohydrate, 30 grams
+  Fat, 154 grams
+  Calories, 1800
+
+BREAKFAST.
+  Bacon.                  60 grams   2-1/2 slices, 6 in. long.
+  Eggs.                    2
+  Turnips.               140 grams   2-1/2 h. tbsp.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Spinach.                50 grams   1 h. tbsp.
+  Parsnips.              150 grams   3 h. tbsp.
+  Onions.                100 grams   2 h. tbsp.
+  Beets.                  50 grams   1 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Ham.                    50 grams   1 very small serving.
+  Lettuce.               100 grams  10 leaves.
+  String beans.           50 grams   1 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Asparagus.              50 grams   1 h. tbsp.
+
+_Allow during day:_
+  Butter.                 40 grams   4 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXVI.
+
+  Protein, 40 grams
+  Carbohydrate, 36 grams
+  Fat, 105 grams
+  Calories, 1280
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices.
+  Parsnips.              100 grams   2 h. tbsp.
+  Potatoes (mashed).      60 grams   1 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass.
+  Squab.                 100 grams   1 squab (small).
+  Cabbage.               100 grams   2 tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  String beans.          100 grams   2 h. tbsp.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Parsnips.              100 grams   2 h. tbsp.
+  Cauliflower.           120 c.c.    2 h. tbsp. +
+  Milk.                  120 c.c.    1/2 glass.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXVII.
+
+  Protein, 50 grams
+  Carbohydrate, 40 grams
+  Fat, 131 grams
+  Calories, 1587
+
+BREAKFAST.
+  Egg.                     1
+  Parsnips.              100 grams   2 h. tbsp.
+  Bread.                  35 grams   1 slice, 3 x 3-1/2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Chop.                  100 grams   1
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Carrots.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Bacon.                  50 grams   2 slices.
+  Lettuce.                25 grams   3 leaves.
+  String beans.          100 grams   2 h. tbsp.
+  Peas.                   55 grams   1 h. tbsp. +
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXVIII.
+
+  Protein, 50 grams
+  Carbohydrate, 50 grams
+  Fat, 124 grams
+  Calories, 1563
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Eggs.                    2
+  Bread.                  10 grams   1 slice, 2 x 1 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Lettuce.               100 grams  10 leaves.
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Cold ham.               50 grams   1 small serving.
+  Asparagus.              50 grams   1 h. tbsp.
+  String beans.          100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 3 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 30 grams   3 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXIX.
+
+  Protein, 52 grams
+  Carbohydrate, 52 grams
+  Fat, 116 grams
+  Calories, 1504
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Egg.                     1
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Boiled ham.            100 grams   1 large slice (thin).
+  Brussels sprouts.      100 grams   2 h. tbsp.
+  Milk.                    6 ounces  1 glass.
+  Butter.
+  Tea.
+  Cream.
+
+SUPPER.
+  Scotch broth.            6 ounces 12 tbsp.
+  Lettuce.                50 grams   5 leaves.
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXX.
+
+  Protein, 50 grams
+  Carbohydrate, 50 grams
+  Fat, 117 grams
+  Calories, 1590
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Egg.                     1
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chop.                  100 grams   1 medium chop.
+  Asparagus.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Cucumbers.             100 grams   2 h. tbsp.
+  Lettuce.                10 grams   1 leaf.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+
+_Allow during day:_
+  Butter.                 30 grams   3 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXXI.
+
+  Protein, 53 grams
+  Carbohydrate, 50 grams
+  Fat, 133 grams
+  Calories, 1658
+
+BREAKFAST.
+  Orange.                150 grams   1 medium.
+  Bacon.                  60 grams   2-1/2 slices.
+  Egg.                     1
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Steak.                  50 grams   1 very small serving.
+  String beans.           50 grams   1 h. tbsp.
+  Lettuce.               100 grams  10 leaves.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Ham.                    50 grams   1 small slice.
+  Asparagus.              50 grams   1 h. tbsp.
+  Spinach.                50 grams   1 h. tbsp.
+  Bread.                  15 grams   1 slice, 3 x 1 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXXII.
+
+  Protein, 101 grams
+  Carbohydrate, 51 grams
+  Fat, 255 grams
+  Calories, 2995
+
+BREAKFAST.
+  Orange.                 50 grams   1/2 orange (small).
+  Steak.                 100 grams   1 slice.
+  Egg.                     1
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Lamb chop.             180 grams   2 small.
+  Potato.                 50 grams   1 very small.
+  Turnip.                140 grams   2 h. tbsp +
+  Lettuce.                10 grams   1 leaf.
+  Tomato (raw).          100 grams   1 medium.
+  Custard--made with
+    one egg and part
+    of the cream.
+  Butter.
+  Tea.
+  Olive oil.           1-1/2 tbsp.
+
+SUPPER.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Eggs.                    2
+  Onions.                 50 grams   1 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              6 ounces 12 tbsp.
+
+
+TABLE XXXIII.
+
+  Protein, 60 grams
+  Carbohydrate, 55 grams
+  Fat, 159 grams
+  Calories, 1950
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Spinach.               100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Parsnips.              100 grams   2 h. tbsp.
+  Carrots.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                25 grams   3 medium leaves.
+  String beans.           10 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Spinach.                60 grams   1 very h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXXIV.
+
+  Protein, 60 grams
+  Carbohydrate, 50 grams
+  Fat, 145 grams
+  Calories, 1800
+
+BREAKFAST.
+  Egg.                     1
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Bread.                  35 grams   1 slice, medium.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Squab.                 100 grams   1 squab (small).
+  Cabbage.               100 grams   2 h. tbsp.
+  Onions.                100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                25 grams   3 medium leaves.
+  Celery.                100 grams   6 stalks, 4-1/2 in. long.
+  Bread.                  30 grams   1 slice, med. thin.
+
+_Allow during day:_
+  Butter.                 30 grams   3 squares.
+  Cream, 40%.          3-1/2 ounces  7 tbsp.
+
+
+TABLE XXXV.
+
+  Protein, 63 grams
+  Carbohydrate, 60 grams
+  Fat, 140 grams
+  Calories, 1800
+
+BREAKFAST.
+  Grape fruit.           100 grams   1/2 small grape fruit.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Bread.                  30 grams   1 slice, med. thin.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass.
+  Squab.                 100 grams   1 squab.
+  Carrots.               100 grams   2 h. tbsp.
+  Lettuce.               100 grams  10 leaves.
+  Asparagus.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Spinach.               100 grams   2 h. tbsp.
+  Bread.                  30 grams   1 slice, med. thin.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXXVI.
+
+  Protein, 60 grams
+  Carbohydrate, 60 grams
+  Fat, 140 grams
+  Calories, 1794
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Bread.                  35 grams   1 slice medium.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Turnips.               140 grams   2 h. tbsp. +
+  Parsnips.              200 grams   4 h. tbsp.
+  String beans.          100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                25 grams   3 leaves.
+  Cucumbers.             100 grams   16 slices (thin).
+  Bread.                  30 grams   1 slice, med. thin.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXXVII.
+
+  Protein, 74 grams
+  Carbohydrate, 62 grams
+  Fat, 179 grams
+  Calories, 2220
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Bread.                  30 grams   1 slice, 3 x 3 x 1/2 in. medium thin.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass.
+  Chicken.               100 grams   1 medium serving.
+  Baked potato.          100 grams   1 medium.
+  Tomato.                100 grams   2 h. tbsp.
+  Lettuce.                25 grams   3 leaves.
+  Olive oil.              13 grams   1 tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Cabbage.               100 grams   2 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Onions.                100 grams   2 h. tbsp.
+  Butter.
+  Tea.
+  Cream.
+
+_Allow during day:_
+  Butter.                 25 grams    2-1/2 squares.
+  Cream, 40%.              7 ounces  14 tbsp.
+
+
+TABLE XXXVIII.
+
+  Protein, 71 grams
+  Carbohydrate, 60 grams
+  Fat, 184 grams
+  Calories, 2242
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Spinach.               100 grams   2 h. tbsp.
+  Carrots.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.               100 grams  10 leaves.
+  Lima beans.            100 grams   2 h. tbsp.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Beef juice.              4 ounces  8 tbsp.
+  Bread.                  25 grams   1 slice 3 x 3 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XXXIX.
+
+  Protein, 72 grams
+  Carbohydrate, 65 grams
+  Fat, 174 grams
+  Calories, 2170
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Eggs.                    2
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Squab.                 100 grams   1
+  Lettuce.                25 grams   3 leaves.
+  Cucumbers.             100 grams   1 h. tbsp.
+  Turnips.               140 grams   2 h. tbsp.
+  Strawberries.          100 grams   2 h. tbsp. +
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Fish (Haddock).                    1 very small helping.
+  String beans.          100 grams   2 h. tbsp.
+  Parsnips.              200 grams   4 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 10 grams   1 square.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XL.
+
+  Protein, 71 grams
+  Carbohydrate, 65 grams
+  Fat, 183 grams
+  Calories, 2257
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Bread.                  20 grams   1 very small slice.
+  Carrots.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Roast lamb.            100 grams   1 small serving.
+  Baked potato.          100 grams   1 medium.
+  Lettuce.                10 leaves.
+  Asparagus.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Eggs.                    2
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Spinach.               100 grams   2 h. tbsp.
+  Bread.                  20 grams   1 very small slice.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XLI.
+
+  Protein, 77 grams
+  Carbohydrate, 68 grams
+  Fat, 185 grams
+  Calories, 2315
+
+BREAKFAST.
+  Bacon.            100 grams    4 slices 6 in. long.
+  Eggs.               2
+  Tomatoes.         100 grams    1 med. tomato.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Broth.              6 ounces   1 glass.
+  Haddock.          100 grams    1 small helping.
+  Cabbage.          100 grams    2 h. tbsp.
+  Onions.           100 grams    2 h. tbsp.
+  Baked potato.     100 grams    1 medium.
+  Tea.
+  Cream.
+  Butter.
+
+SUPPER.
+  Cold boiled ham.   75 grams    1 slice, large.
+  Bread.             25 grams    1 slice, 3 x 2 x 1/2 in.
+  Peas.             100 grams    2 h. tbsp.
+  Lettuce.           25 grams    3 leaves.
+  Celery.           100 grams    6 stalks 4-1/2 in. long.
+  Butter.
+  Tea.
+
+_Allow during day:_
+  Butter.            35 grams    3-1/2 squares.
+  Cream, 40%.         7 ounces  14 tbsp.
+
+
+TABLE XLII.
+
+  Protein, 77 grams
+  Carbohydrate, 69 grams
+  Fat, 186 grams
+  Calories, 2328
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Eggs.                    2
+  Bread.                  50 grams   2 slices, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                   6 ounces  1 glass or cup.
+  Steak.                 100 grams   1 slice.
+  Turnips.               140 grams   2 h. tbsp. +
+  Lettuce.                25 grams   3 leaves.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Cream.
+  Tea.
+
+SUPPER.
+  Cold veal.              50 grams   1 small slice.
+  Parsnips.              200 grams   4 h. tbsp.
+  String beans.          100 grams   2 h. tbsp.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 30 grams   3 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XLIII.
+
+  Protein, 74 grams
+  Carbohydrate, 71 grams
+  Fat, 176 grams
+  Calories, 2220
+
+BREAKFAST.
+  Egg.                    1
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Parsnips.              100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                   6 ounces  1 glass or cup.
+  Chicken.               100 grams   1 med. serving.
+  Squash.                 50 grams   1 h. tbsp.
+  Turnips.               140 grams   2 h. tbsp. +
+  String beans.          100 grams   2 h. tbsp.
+  Baked potato.          100 grams   1 medium.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Parsnips.              100 grams   2 h. tbsp.
+  Lettuce.                25 grams   3 leaves.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Bread.                  40 grams   1 slice, 3 x 2 x 1/2 in.
+  Olive oil.              13 grams   1 tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XLIV.
+
+  Protein, 75 grams
+  Carbohydrate, 71 grams
+  Fat, 180 grams
+  Calories, 2250
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Potato (boiled).        50 grams   1 very small.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Potato (boiled).       100 grams   1 medium.
+  Spinach.               100 grams   2 h. tbsp.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Cottage cheese.         50 grams   1-1/2 x 1-1/2 x 1-1/2 in.
+  Lettuce.               100 grams  10 leaves.
+  Carrots.               100 grams   2 h. tbsp.
+  Bread.                  35 grams   1 med. thin slice.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XLV.
+
+  Protein, 99 grams
+  Carbohydrate, 101 grams
+  Fat, 225 grams
+  Calories, 2880
+
+BREAKFAST.
+  Oranges.               200 grams   2 small.
+  Bacon.                  75 grams   3 slices.
+  Eggs.                    2
+  Bread.                  35 grams   1 med. slice.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Lamb chop.             100 grams   1 chop.
+  Peas.                  100 grams   2 h. tbsp.
+  Olives.                 50 grams  13 small olives.
+  Almonds.                50 grams  26 small almonds.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Salmon.                100 grams   1 average helping.
+  Salad:
+    Lettuce.              25 grams   3 leaves.
+    Fresh tomato.        100 grams   1 medium.
+    Mayonnaise.           21 grams   1 tbsp.
+  American cheese.        25 grams   1-1/2 x 1 x 1 in.
+  Bread.                  40 grams   1 slice, 3 x 3-1/2 x 1/2 in.
+
+_Allow during day:_
+  Butter.                 40 grams   4 squares.
+  Cream, 40%.              6 ounces 12 tbsp.
+
+
+TABLE XLVI.
+
+  Protein, 101 grams
+  Carbohydrate, 101 grams
+  Fat, 235 grams
+  Calories, 3010
+
+BREAKFAST.
+  Grape fruit.           100 grams   1/2 small.
+  Eggs.                    2
+  Bread.                  50 grams   2 slices, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chops.                 200 grams   2 small.
+  Potato.                 75 grams   1 medium or 1-1/2 tbsp. of mashed.
+  Lettuce.                50 grams   5 leaves.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Walnuts.                25 grams   5 whole walnut meats.
+  French dressing:
+    Oil.                  26 grams   2 tbsp.
+    Vinegar.
+
+SUPPER.
+  Cold chicken.           50 grams   1 small slice.
+  Egg.                     1
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Celery.                 50 grams   3 stalks 4-1/2 in. long.
+  Peach.                 100 grams   1 peach.
+  Butter.
+  Cream.
+  Tea.
+
+  _Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              6 ounces 12 tbsp.
+
+
+TABLE XLVII.
+
+  Protein, 99 grams
+  Carbohydrate, 126 grams
+  Fat, 228 grams
+  Calories, 3043
+
+BREAKFAST.
+  Lamb chop.             100 grams   1 chop.
+  Eggs.                    2
+  Bread.                  50 grams   2 slices, each 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Potato.                200 grams   2 small ones.
+  Cabbage.               100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Tea.
+  Custard or ice cream, using part of cream, and one-half egg (extra).
+
+SUPPER.
+  Bacon.                 100 grams   4 slices.
+  Egg.                     1
+  Peas.                  100 grams   2 h. tbsp.
+  Beets.                 100 grams   2 h. tbsp.
+  Peach (as purchased).  100 grams   1 peach.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+  _Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              6 ounces 12 tbsp.
+
+
+TABLE XLVIII.
+
+  Protein, 101 grams
+  Carbohydrate, 150 grams
+  Fat, 292 grams
+  Calories, 3744
+
+BREAKFAST.
+  Grape fruit.           300 grams   1 medium.
+  Bacon.                  75 grams   3 slices.
+  Eggs.                    2
+  Bread.                  35 grams   1 medium slice.
+  Butter.
+  Cream.
+  Tea.
+  Sugar.
+
+DINNER.
+  Lamb chop.             100 grams   1 chop.
+  Peas.                  100 grams   2 h. tbsp.
+  Lettuce.                25 grams   3 leaves.
+  Fresh tomato.          100 grams   1 medium.
+  Mayonnaise.             21 grams   1 tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Tea.
+
+SUPPER.
+  Cold roast beef.       100 grams   1 slice (large).
+  Olives.                 50 grams   13 small olives.
+  Almonds.                20 grams
+  Cream cheese.           50 grams   1-1/2 x 1-1/2 x 1-1/2 in.
+  Bread.                  40 grams   1 slice, 3 x 3-1/2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              5 ounces 10 tbsp.
+  Sugar.                  40 grams   4 h. tbsp.
+  Tea.
+  Butter.
+
+
+       *       *       *       *       *
+
+Dr. Edwin A. Locke's book of food values has been of much value in
+making up these diets.
+
+       *       *       *       *       *
+
+The following shows the successive steps in building up a diet for a
+patient who starved six days before becoming sugar-free:
+
+           Grams    Grams   Grams          Total
+           Protein  Fat     Carbohydrate   Calories
+
+  Day  1    2        +         5               30
+   "   2   15       12         4              189
+   "   3   23       18         8              294
+   "   4   36       30        11              471
+   "   5   18       48         9              560
+   "   6   51       44        17              688
+   "   7   52       51        15              750
+   "   8   46       51        19              740
+   "   9   49       78        20             1008
+   "  10   50      101        21             1230
+   "  11   49      123        19             1422
+   "  12   Starved because sugar came through
+   "  13   15       12         3              185
+   "  14   34       32        10              478
+   "  15   53      100        15             1208
+
+       *       *       *       *       *
+
+Patient discharged with advice as to diet. The corresponding menus for
+the above are as follows:
+
+
+FIRST DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  String beans 25 grams.   Lettuce 25 grams.       Lettuce 25 grams.
+  Lettuce 25 grams.        Cucumbers 25 grams.     Tomato 25 grams.
+  Coffee.                  Tea.                    Tea.
+
+  Protein 2 grams, Fat, trace, Carbohydrate 5 grams, Calories 30.
+
+
+SECOND DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Egg 1.                  Lettuce 25 grams.
+  Lettuce 25 grams.        Lettuce 25 grams.       String beans 25 grams.
+  Cucumbers 25 grams.      String beans 25 grams.  Tea.
+  Coffee.                  Tea.
+
+  Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 189.
+
+
+THIRD DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Egg 1.                  Egg 1.
+  Asparagus 50 grams.      Cauliflower 50 grams.   String beans 75 grams.
+  Lettuce 25 grams.        Lettuce 50 grams.       Celery 50 grams.
+
+  Protein 28 grams, Fat 18 grams, Carbohydrate 8 grams, Calories 294.
+
+
+FOURTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Chicken broth 6 oz.     Egg 1.
+  String beans 100 grams.  Egg 1.                  Egg whites 2.
+  Coffee.                  Celery 100 grams.       Lettuce 75 grams.
+  Cream 1 oz.              Tea.                    Cucumbers 50 grams.
+
+  Protein 36 grams, Fat 30 grams, Carbohydrate 11 grams, Calories 471.
+
+
+FIFTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   String beans 75 grams.  Egg 1.
+  Cauliflower 100 grams.   Lettuce 25 grams.       Asparagus.
+  Coffee.                  Tomatoes 50 grams.      Tea.
+  Cream 2 tbsp.            Butter 1 square.        Cream 2 tbsp.
+  Butter 1/2 square.       Tea.
+                           Cream 2 tbsp.
+
+  Protein 18 grams, Fat 48 grams, Carbohydrate 10 grams, Calories 560.
+
+
+SIXTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Broth 6 oz.             Egg 1.
+  Spinach 75 grams.        Chicken 50 grams.       Egg whites 2.
+  Butter 1/2 square.       Lettuce 50 grams.       String beans 75 grams.
+  Coffee.                  Tomatoes 75 grams.      Cucumbers 75 grams.
+  Cream 1 tbsp.            Asparagus 75 grams.     Tea.
+                           Tea.                    Cream 1 tbsp.
+                           Cream 1 tbsp.           Butter 1/2 square.
+
+  Protein 51 grams, Fat 44 grams, Carbohydrate 17 grams, Calories 688.
+
+
+SEVENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Eggs 2.                  Beef broth 6 oz.        Egg 1.
+  Asparagus 100 grams.     Scraped beef 50 grams.  Salmon 50 grams.
+  Coffee.                  Cauliflower 100 grams.  Cabbage 100 grams.
+  Cream 1 tbsp.            Spinach 100 grams.      Tomatoes (raw) 75 grams.
+  Lettuce 25 grams.        String beans 100 grams. Tea.
+  Tea.                     Cream 1 tbsp.           Cream 1 tbsp.
+
+  Protein 52 grams, Fat 51 grams, Carbohydrate 15 grams, Calories 750.
+
+
+EIGHTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Chicken 75 grams.       Egg 1.
+  String beans 100 grams.  Cauliflower 100 grams.  Spinach 100 grams.
+  Asparagus 100 grams.     Olives 25 grams.        Celery 50 grams.
+  Coffee.                  Cucumbers 50 grams.     Lettuce 50 grams.
+  Cream 1 tbsp.            Tea.                    Tea.
+                           Cream 1 tbsp.           Cream 1 tbsp.
+
+  Protein 46 grams, Fat 51 grams, Carbohydrate 19 grams, Calories 740.
+
+
+NINTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Chicken 75 grams.       Egg 1.
+  Egg white 1.             String beans 100 grams. Cauliflower 100 grams.
+  Spinach 100 grams.       Asparagus 100 grams.    Cucumbers 50 grams.
+  Celery 50 grams.         Olives 25 grams.        Lettuce 50 grams.
+  Coffee.                  Tea.                    Tea.
+  Cream 2 tbsp.            Cream 1 tbsp.           Cream 1 tbsp.
+  Butter 1 square.         Butter 1-1/2 square.    Butter 1 square.
+
+  Protein 49 grams, Fat 77 grams, Carbohydrate 19 grams, Calories 1008.
+
+
+TENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Lamb chop 75 grams.     Egg 1.
+  Lettuce 50 grams.        Spinach 100 grams.      Salmon 50 grams.
+  String beans 100 grams.  Celery 50 grams.        Asparagus 100 grams.
+  Cucumbers 100 grams.     Olives 25 grams.        Cabbage 100 grams.
+  Coffee.                  Tea.                    Tea.
+  Cream 2 tbsp.            Cream 2 tbsp.           Cream 2 tbsp.
+
+  Protein 50 grams, Fat 101 grams, Carbohydrate 21 grams, Calories 1230.
+
+
+ELEVENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Bacon 50 grams.          Beef broth 8 oz.        Egg 1.
+  Asparagus 100 grams.     Chicken 75 grams.       Tomatoes 100 grams.
+  Spinach 100 grams.       Cabbage 100 grams.      Spinach 50 grams.
+  Butter 2 squares.        Cucumbers 50 grams.     Butter 2 squares.
+  Cream 3 tbsp.            Butter 3 squares.       Cream 1 tbsp.
+                           Cream (made into ice
+                             cream) 4 tbsp.
+
+  Protein 49 grams, Fat 123 grams, Carbohydrate 19 grams, Calories 1422.
+
+
+TWELFTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Black coffee.            Chicken broth 8 oz.     Beef broth 8 oz.
+
+  Protein 12 grams, Calories 49.
+
+
+THIRTEENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  String beans 50 grams.   Egg 1.                  Egg 1.
+  Black coffee.            Asparagus 50 grams.     Cabbage 50 grams.
+                           Tea.                    Tea.
+
+  Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 185.
+
+
+FOURTEENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Roast chicken 50 grams. Egg 1.
+  String beans 100 grams.  Asparagus 100 grams.    Cauliflower 100 grams.
+  Coffee.                  Cabbage 100 grams.      Tea.
+  Cream 1 tbsp.            Tea.                    Cream 1 tbsp.
+                           Cream 1 tbsp.
+
+  Protein 34 grams, Fat 32 grams, Carbohydrate 10 grams, Calories 478.
+
+
+FIFTEENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Squab 100 grams.        Egg 1.
+  Tomatoes 50 grams.       String beans 100 grams. Cold chicken 25 grams.
+  Coffee.                  Cauliflower 150 grams.  Lettuce 50 grams.
+  Cream 2 tbsp.            Butter 1 square.        Spinach 50 grams.
+                           Custard made with 1     Tea.
+                             egg, 4 tbsp. cream    Cream 2 tbsp.
+                             and 2 tbsp. water
+                             sweetened with
+                             saccharine.
+                           Tea.
+
+  Protein 53 grams, Fat 100 grams, Carbohydrate 15 grams, Calories 1208.
+
+Patient discharged with advice as to diet.
+
+
+FOOD VALUES.
+
+An estimate of the quantity or bulk of food may be of assistance or
+interest. There is so much variation in the size of tablespoons or
+what may be termed either rounding or heaping tablespoons that it must
+be remembered that we can only estimate. Patients who are instructed
+how to feed themselves on leaving the hospital are cautioned carefully
+to take about the quantity of an article of food they have been served
+while in the hospital when the diet is weighed. Any written advice is
+always given in quantities known to be _under_ the carbohydrate or
+protein tolerance of the patient. However, if they will boil the
+vegetables and change the water at least twice, so much carbohydrate
+is removed that it is quite possible for them to obtain a comfortable
+bulk and still take in very small quantities of carbohydrate.
+
+
+100-Gram Portions.
+
+  Asparagus--8 or 9 stalks 4 inches long.
+  Beans (string) (cut in small pieces) 3 heaping tablespoons.
+  Bacon--4 slices 6 inches long, 2 inches wide.[7]
+  Cabbage (cooked)--3 heaping tablespoons.
+  Cauliflower--3 rounding tablespoons.
+  Celery--6 pieces 4-1/2 inches long, medium thickness.
+  Cheese--a piece 4 inches by 1-1/2 inch by 1 inch.
+  Cucumbers--12 slices 1/8 inch thick, 1/2 inch in diameter.
+  Greens (spinach, kale, etc.)--2 heaping tablespoons.
+  Lettuce--10 to 12 medium-sized leaves.
+  Onions--2 onions, size of an egg.
+  Olives--25 small olives.
+  Peas--3 rounding tablespoons.
+  Potatoes (baked)--1 small potato, size of egg.
+  Potatoes (mashed)--2 rounding tablespoons.
+  Sardines--28 sardines--1 small box.
+  Salmon--1/4 can (almost).
+  Tomatoes--2-1/2 heaping tablespoons.
+  Tomatoes--fresh, one medium sized tomato, 2 inches in diameter.
+
+  [7] Bacon loses about half of its fat content when cooked.
+
+Other Weights.
+
+  1 tablespoon olive oil                               =  13  grams
+  1 tablespoon mayonnaise                              =  21    "
+  1 thin slice of bread (baker's loaf)                 =  25    "
+  1 medium sized orange                                = 150    "
+  1 peach                                              = 125    "
+  1 medium sized apple                                 = 150    "
+  1/2 small grape fruit                                = 150    "
+  1 medium sized lamb chop with bone                   = 100    "
+  1 medium sized slice cold tongue                     =  25    "
+  1 slice tenderloin steak 1 in. thick                 = 100    "
+  1 average helping of fish                            = 100    "
+  1 average helping of butter                          =  10    "
+  1 average sized egg                                  =  50    "
+  1 average helping of cooked green vegetables
+      such as spinach, cabbage,
+      cauliflower, asparagus, etc. (2 tablespoons)[8]  = 100    "
+  1 average helping boiled cereal                      = 100    "
+  1 potato, size of large egg                          = 100    "
+
+  [8] It is not true that all the vegetables weigh the same,
+      but for the sake of simplicity in most of the diets it has been
+      reckoned that two heaping tablespoons of any one of the "5%"
+      vegetables weighs 100 gms.
+
+The following food values are taken from Locke's Abstract of Atwater
+and Bryant's Bulletin No. 28, 1906, United States Department of
+Agriculture.
+
+Fractions of per cents. have been left off in order to make the use of
+the table more simple, and the values given will be found quite
+accurate enough for clinical purposes.
+
+  Food Stuffs.            Quantity.  Protein.   Fat.  Carbohydrate.   Total
+     Raw.                             Grams.   Grams.     Grams.    Calories.
+
+  MEAT.
+
+  Beef                     100 gms.     22       28                  350
+  Chicken                   "   "       32        4                  168
+  Bacon (raw)               "   "       10       64                  636
+
+  FISH.
+
+  Fish (average)            "   "       20        7                  147
+  Oysters                   "   "        6        1          3        46
+
+  EGGS.
+
+  Eggs                      "   "       13       12                  165
+  Eggs                        1 egg      7        6                   84
+
+  DAIRY PRODUCTS.
+
+  Butter                   100 gms.      1       85                  795
+  Cheese (American)         "   "       28       35          2       448
+  Cheese (Neufchâtel)       "   "       19       27          2       337
+  Milk (whole)              "   "        3        4          5        70
+  Milk (whole)                1 qt.     30       36         45       642
+  Milk (skim)              100 gms.      3        0.3        5        35
+  Milk (skim)                 1 qt.     31        3         46       343
+  Cream (gravity)          100 gms.      3       16          5       181
+  Cream (gravity)             1 pt.     12       73         23       822
+
+  CEREAL PRODUCTS.
+
+  Oatmeal (cooked)         100 gms.      3        0.5       12        66
+  Rice (cooked)             "   "        3        0.1       24       112
+  Macaroni (cooked)         "   "        3        0.1       24       112
+  Bread                     "   "        9        1         53       264
+  Soda crackers             "   "       10        9         73       424
+  Cake (average)            "   "        6        9         63       367
+
+  VEGETABLES.
+
+  Asparagus (canned)       100 gms.      2        1          3        30
+  Beans (dried)             "   "       22        2         59       350
+  Beans (string)
+    fresh cooked            "   "        1        1.0        2        22
+  Beets (cooked)            "   "        2        0.1        7        37
+  Cabbage (raw)             "   "        2        0.3        6        35
+  Carrots (raw)             "   "        1        0.4        9        45
+  Cauliflower (raw)         "   "        2        0.5        5        33
+  Celery (raw)              "   "        1        0.1        3        17
+  Corn (green)              "   "        3        1         20       103
+  Cucumbers (raw)           "   "        0.8      0.2        3        17
+  Lettuce (raw)             "   "        1        0.3        3        19
+  Mushrooms (raw)           "   "        3        0.4        7        45
+  Onions (raw)              "   "        1        0.3       10        48
+  Peas (dried)              "   "       24        1         62       362
+  Peas (green, raw)         "   "        7        0.5       16        99
+  Potatoes (white)          "   "        2        0.1       18        83
+  Potatoes (sweet)          "   "        2        0.7       27       125
+  Spinach                   "   "        2        0.3        3        23
+  Squash                    "   "        1        0.5        9        46
+  Tomatoes                  "   "        0.9      0.4        4        24
+  Turnips                   "   "        1        0.2        8        39
+
+The values for all the vegetables are calculated from the _raw_
+vegetables.
+
+  FRUITS.
+
+  Apples (edible portion)  100 gms.      0.4      0.5       14        64
+  Bananas (edible portion)  "   "        1        0.6       22       100
+  Blackberries              "   "        1        1         11        59
+  Cherries                  "   "        0.1      1         15        71
+  Cranberries              100 gms.      0.4      0.6       10        48
+  Currants                  "   "        1                  13        57
+  Figs (dried)              "   "        4        0.3       74       323
+  Grapes                    "   "        1        1         14        71
+  Huckleberries             "   "        0.6      0.6       16        74
+  Lemon juice               "   "                           10        41
+  Muskmelons
+    (edible portions)       "   "        0.6                 9        39
+  Oranges (edible portion)  "   "        0.8      0.2       11        50
+  Peaches (edible portion)  "   "        0.7      0.1        9        41
+  Pears (edible portion)    "   "        0.6      0.5       14        65
+  Prunes (dried)            "   "        2                  73       308
+  Raisins (dried)           "   "        2        3         76       348
+  Pineapples                "   "        0.4      0.3       10        45
+  Plums (edible portion)    "   "        1                  20        86
+  Raspberries               "   "        1                  12        53
+  Strawberries              "   "        1        0.6        7        38
+  Watermelons               "   "        0.4      0.2        7        32
+
+  NUTS.
+
+  Almonds.                 100 gms.     21       54         17       658
+  Chestnuts                 "   "        6        5         42       243
+  Peanuts (edible portion)  "   "       25       38         24       554
+  Walnuts                   "   "       18       64         13       722
+
+  MISCELLANEOUS.
+
+  Chocolate                100 gms.     13       48         30       623
+  Whiskey                   50 c.c.              43% alcohol         152
+  Lager beer               250 c.c.               4.5% alcohol       130
+
+
+ADDITIONAL DATA.
+
+                                 Protein.  Fat.  Carbohydrate.  Calories.
+
+  Bacon (raw) 4 slices, 6 in.
+    long 2 in. wide                10      64                      636
+  Bacon (cooked) 4 slices, 6 in.
+    long, 2 in. wide               10      32                      338
+                                        to 46                   to 468
+  Beef (roast), 1 slice, 4-1/2 x
+    1-1/2 x 1/8 in.                 6       7                       89
+  Egg, 1 medium size, 50 gms.       7       6                       84
+  Oysters, 6 large                  6       1         3             46
+  Butter, 1-1/4 in. cube (25
+    gms.)                                  21                      195
+  Cheese (Neufchâtel) 1 cheese
+    2-1/4 x 1-1/2 x 1-1/4 in.      16      23         1            284
+  Cream (gravity--"16%"),
+    1 glass, 7 oz.                  5      32        10            359
+  Milk (whole), 1 glass, 7 oz.      6       8         9            136
+  Bread, 1 slice, 3 x 3-1/2 x
+    1/2 in. (30 gms.)               3     0.5        16             81
+  Uneeda Biscuit (1)                1     0.5         4             20
+  Rice (boiled), 1 tablespoon,
+    (50 gms.)                       1+               12             56
+  Oatmeal  (boiled), 1 tablespoon,
+    (50 gms.)                       1+      +         6             33
+  Potato (size of large egg),
+    100 gms.                        2       +        18             83
+  "5%" vegetables (uncooked)
+    1 tablespoon                                      2.5           10
+  "5%" vegetables (boiled
+    once) 1 tablespoon                                1.7            7
+  "5%" vegetables (boiled
+    thrice) 1 tablespoon                              1              4
+  Grape fruit as purchased (1
+    small) 300 gms.                 2                30            131
+  Orange as purchased (1 medium)
+    150 gms.                        1                13             57
+  English walnuts  (6 whole
+    meats) 20 gms.                  4      12         3            140
+  Almonds (10 small) 10 gms.        2       5         2             63
+  Peanuts (as purchased) 15
+    nuts                            6       9         6             33
+
+All of these values are approximate. The following vegetables may be
+considered as falling into the "5%" group: Lettuce, string beans,
+spinach, cabbage, Brussels sprouts, egg plant, cauliflower, tomatoes,
+asparagus, cucumbers, beet greens, chard, celery, Sauerkraut, ripe
+olives, kale, rhubarb, dandelions, endive, watercress, pumpkin,
+sorrel, and radishes. As these various vegetables contain from 3 to 7%
+carbohydrate, it will be seen that the value of 2-1/2 grams
+carbohydrate for 1 tablespoonful of these vegetables raw, and 1 gram
+for the same amount thrice boiled, is not accurate, but it is near
+enough for practical purposes.
+
+
+Transcriber's Notes:
+
+Á has been changed to À throughout
+
+Removed unnecessary opening parenthesis:
+  On Feb. 5 he was still sugar-free (having been so
+
+
+
+
+
+End of the Project Gutenberg EBook of The Starvation Treatment of Diabetes, by 
+Lewis Webb Hill and Rena S. Eckman
+
+*** END OF THIS PROJECT GUTENBERG EBOOK STARVATION TREATMENT OF DIABETES ***
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+<pre>
+
+The Project Gutenberg EBook of The Starvation Treatment of Diabetes, by 
+Lewis Webb Hill and Rena S. Eckman
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Starvation Treatment of Diabetes
+
+Author: Lewis Webb Hill
+        Rena S. Eckman
+
+Release Date: July 14, 2008 [EBook #26058]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK STARVATION TREATMENT OF DIABETES ***
+
+
+
+
+Produced by Stacy Brown, Bryan Ness and the Online
+Distributed Proofreading Team at https://www.pgdp.net (This
+book was produced from scanned images of public domain
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+
+
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+
+
+</pre>
+
+
+
+
+
+
+
+
+<h1>THE<br />
+STARVATION TREATMENT<br />
+OF DIABETES</h1>
+
+<p class="subhead2 padtop"><span class="smcap">With a Series of Graduated Diets<br />
+used at the</span></p>
+
+<p class="subhead2">MASSACHUSETTS GENERAL HOSPITAL</p>
+
+<p class="subhead3 padtop">by</p>
+
+<h2>LEWIS WEBB HILL, M.D.</h2>
+<p class="subhead2"><i>Children's Hospital, Boston</i></p>
+
+<p class="subhead3"><span class="smcap">and</span></p>
+
+<h2>RENA S. ECKMAN</h2>
+<p class="subhead2"><i>Dietitian, Massachusetts General Hospital, Boston</i></p>
+
+<p class="subhead2 padtop"><span class="smcap">With an Introduction by</span></p>
+<p class="subhead2">RICHARD C. CABOT, M.D.</p>
+
+<p class="subhead3 padtop"><i>Second Edition</i></p>
+
+<p class="subhead2 padtop"><span class="smcap">Boston, Mass.</span><br />
+W. M. LEONARD<br />
+1916</p>
+
+
+
+<hr style="width: 65%;" />
+
+<p class="subhead3"><span class="smcap">Copyrighted 1915</span><br />
+<span class="smcap">by</span><br />
+<span class="smcap">W. M. Leonard</span><br />
+<br />
+Second Edition
+First Edition Printed August, 1915<br />
+Second Edition Printed January, 1916<br />
+Second Edition Reprinted April, 1916</p>
+
+
+
+<hr style="width: 65%;" />
+<h2>INTRODUCTION.</h2>
+
+
+<p>Although Dr. Allen's modifications of the classical treatment of
+saccharine diabetes have been in use only for about two years in the
+hands of their author, and for a much shorter time in those of other
+physicians, it seems to me already clearly proven that Dr. Allen has
+notably advanced our ability to combat the disease.</p>
+
+<p>One of the difficulties which is likely to prevent the wide adoption
+of his treatment is the detailed knowledge of food composition and
+calorie value which it requires. Dr. Hill's and Miss Eckman's little
+book should afford substantial aid to all who have not had opportunity
+of working out in detail the progressive series of diets which should
+be used after the starvation period. These diets, worked out by Miss
+Eckman, head of the diet kitchen at the Massachusetts General
+Hospital, have seemed to me to work admirably with the patients who
+have taken them, both in hospital and private practice. The use of
+thrice boiled vegetables, as recommended by Dr. Allen, seems to be a
+substantial step in advance, giving, as it does, a considerable bulk
+of food without any considerable carbohydrate portion, and with the
+semblance of some of the forbidden vegetables.</p>
+
+<p>It is, of course, too early to say how far reaching and how permanent
+the effects of such a diet will be in the severe and in the milder
+cases of diabetes. All we can say is that thus far it appears to work
+admirably well. To all who wish to give their patients the benefit of
+this treatment I can heartily recommend this book.</p>
+
+<p style="text-align: right;"><span class="smcap">Richard C. Cabot.</span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2>PREFACE TO FIRST EDITION.</h2>
+
+
+<div class="blockquot"><p>The purpose of this little book is to furnish to the general
+practitioner in compact form the details of the latest and most
+successful treatment of diabetes mellitus.</p>
+
+<p>The "starvation treatment" of diabetes, as advanced by Dr. Frederick
+M. Allen of the Rockefeller Institute Hospital, is undoubtedly a most
+valuable treatment. At the Massachusetts General Hospital it has been
+used for several months with great success, and it is thought worth
+while to publish some of the diets, and details of treatment that have
+been used there, as a very careful control of the proteid and
+carbohydrate intake is of the utmost importance if the treatment is to
+be successful. In carrying out the Allen treatment the physician must
+think in grams of carbohydrate and proteid&mdash;it is not enough simply to
+cut down the supply of starchy foods; <i>he must know approximately how
+much carbohydrate and proteid his patient is getting each day</i>. It is
+not easy for a busy practitioner to figure out these dietary values,
+and for this reason the calculated series of diets given here may be
+of service. The various tests for sugar, acetone, etc., can, of
+course, be found in any good text-book of chemistry, but it is thought
+worth while to include them here for the sake of completeness and
+ready reference. The food table covers most of the ordinary foods.</p>
+
+<p>We wish to thank Dr. Roger I. Lee and Dr. William H. Smith, visiting
+physicians, for many helpful suggestions.</p></div>
+
+
+
+<hr style="width: 65%;" />
+<h2>PREFACE TO SECOND EDITION.</h2>
+
+
+<div class="blockquot"><p>The Authors beg to thank the Profession for the cordial reception
+given the first edition of this book. The present edition has been
+revised and enlarged, with the addition of considerable new material
+which we hope will be of use.</p>
+
+<p><span class="smcap">January, 1916.</span></p></div>
+
+
+
+<hr style="width: 65%;" />
+<h2>DETAILS OF TREATMENT.</h2>
+
+
+<p>For forty-eight hours after admission to the hospital the patient is
+kept on ordinary diet, to determine the severity of his diabetes. Then
+he is starved, and no food allowed save whiskey and black coffee. The
+whiskey is given in the coffee: 1 ounce of whiskey every two hours,
+from 7 <span class="smcap">a.m.</span> until 7 <span class="smcap">p.m.</span> This furnishes roughly about 800 calories.
+The whiskey is not an essential part of the treatment; it merely
+furnishes a few calories and keeps the patient more comfortable while
+he is being starved. If it is not desired to give whiskey, bouillon or
+any clear soup may be given instead. The water intake need not be
+restricted. Soda bicarbonate may be given, two drachms every three
+hours, if there is much evidence of acidosis, as indicated by strong
+acetone and diacetic acid reactions in the urine, or a strong acetone
+odor to the breath. In most cases, however, this is not at all
+necessary, and there is no danger of producing coma by the starvation.
+This is indeed the most important point that Dr. Allen has brought out
+in his treatment. At first it was thought best to keep patients in bed
+during the fast, but it is undoubtedly true that most patients do
+better and become sugar-free more quickly if they are up and around,
+taking a moderate amount of exercise for at least a part of the day.
+Starvation is continued until the urine shows no sugar. (The daily
+weight and daily urine examinations are, of course, recorded.) The
+disappearance of the sugar is rapid: if there has been 5 or 6 per
+cent., after the first starvation day it goes down to perhaps 2 per
+cent., and the next day the patient may be entirely sugar-free or
+perhaps have .2 or .3 per cent. of sugar. Occasionally it may take
+longer; the longest we have starved any patient is four days, but we
+know of obstinate cases that have been starved for as long as ten or
+eleven days without bad results. The patients tolerate starvation
+remarkably well; in no cases have we seen any ill effects from it.
+There may be a slight loss of weight, perhaps three or four pounds,
+but this is of no moment, and indeed, Allen says that a moderate loss
+of weight in most diabetics is to be desired. A moderately obese
+patient, weighing say 180 pounds, may continue to excrete a small
+amount of sugar for a considerable period if he holds this weight,
+even if he is taking very little carbohydrate; whereas, if his weight
+can be reduced to 170 or 160, he can be kept sugar-free, with ease, on
+the same diet. <i>This is very important: reduce the weight of a fat
+diabetic, and keep it reduced.</i></p>
+
+<p>We have not found that the acetone and diacetic acid output behaves in
+any constant manner during starvation; in some cases we have seen the
+acetone bodies disappear, in others we have seen them appear when they
+were not present before.</p>
+
+<p>Their appearance is not necessarily a cause for alarm. The estimation
+of the ammonia in the urine is of some value in determining the amount
+of acidosis present, and this can readily be done by the simple
+chemical method given below. If the 24-hourly ammonia output reaches
+over 3 or 4 grams, it means that there is a good deal of
+acidosis&mdash;anything below this is not remarkable. More exact methods of
+determining the amount of acidosis are the determination of the ratio
+between the total urinary nitrogen and the ammonia, the quantitation
+of the acetone, diacetic acid and oxy-butyric acid excreted, and the
+carbon dioxide tension of the alveolar air. These are rather
+complicated for average clinical use, however.</p>
+
+<p>When the patient is sugar-free he is put upon a diet of so-called "5%
+vegetables," <i>i.e.</i> vegetables containing approximately 5%
+carbohydrate. It is best to boil these vegetables three times, with
+changes of water. In this way their carbohydrate content is reduced,
+probably about one-half. A moderate amount of fat, in the form of
+butter, can be given with this vegetable diet if desired. The amount
+of carbohydrate in these green vegetables is not at all
+inconsiderable, and if the patient eats as much as he desires, it is
+possible for him to have an intake of 25 or 30 grams, which is
+altogether too much; the first day after starvation the carbohydrate
+intake should not be over 15 grams. Tables No. 1 and No. 2 represent
+these vegetable diets. The patient is usually kept on diet 1 or 2 for
+one day, or if the case is a particularly severe one, for two days.
+The day after the vegetable day, the protein and fat are raised, the
+carbohydrate being left at the same figure (diets 2, 3 and 4). No
+absolute rule can be laid down for the length of time for a patient to
+remain on one diet, but in general we do not give the very low diets
+such as 2, 3 and 4, for more than a day or two at a time. <i>The diet
+should be raised very gradually</i>, and it is not well to raise the
+protein and carbohydrate at the same time, for it is important to know
+which of the two is causing the more trouble. The protein intake may
+perhaps be raised more rapidly than the carbohydrate, but an excess of
+protein is very important in causing glycosuria, and for this reason
+the protein intake must be watched as carefully as the carbohydrate.
+With adults, it is advisable to give about 1 gram of protein per
+kilogram of body weight, if possible; with children 1.5 to 2 grams. It
+will be noticed that the diets which follow contain rather small
+amounts of fat, a good deal less than is usually given to diabetics.
+There are two reasons for this: In the first place, <i>we do not want
+our diabetics, our adults, at any rate, to gain weight; and in the
+second place acidosis is much easier to get rid of if the fat intake
+is kept low</i>. If the fat values given in the diets are found too low
+for any individual case, fat can very easily be added in the form of
+butter, cream or bacon. Most adults do well on about 30 calories per
+kilogram of body weight; children of four years need 75 calories per
+kilogram, children of eight years need 60, and children of twelve
+years need 50.</p>
+
+<p>If sugar appears in the urine during the process of raising the diet,
+we drop back to a lower diet, and if this is unavailing, start another
+starvation day, and raise the diet more slowly. But it will be found,
+if the diet is raised very slowly, sugar will not appear. It is not
+well to push the average case; if the patient is taking a fair diet,
+say protein 50, carbohydrate 50 and fat 150, and is doing well,
+without any glycosuria, it is not desirable to raise the diet any
+further. The caloric intake may seem rather low in some of these
+diets, but it is surprising to see how well most patients do on 1500
+or 2000 calories.</p>
+
+<p>It will be seen that the treatment can be divided into three stages:</p>
+
+<p>(1) The stage of starvation, when the patient is becoming sugar-free.</p>
+
+<p>(2) The stage of gradually working up the diet to the limit of
+tolerance.</p>
+
+<p>During the first two stages a daily weight record should be kept, and
+the urine should be examined every day. The patient should, of course,
+be under the immediate supervision of the physician during these two
+stages. It is always well to discharge a patient on a diet somewhat
+under his tolerance, if possible.</p>
+
+<p>(3) The stationary stage, when the diet is kept at a constant level.
+The patient is at home and going about his business. Most patients may
+be taught to test their own urine, and they should do this every other
+day. If there is sugar in the urine, the patient should go back to a
+lower diet, and if he cannot be made sugar-free this way, he should be
+starved again. A semi-starvation day of 150 grams of vegetables, once
+a week, whether or no the urine contains sugar, is of value for the
+purpose of keeping well within the margin of safety and of reminding
+the patient that he is on a strict diet.</p>
+
+<p><i>It is very important for a diabetic to take a considerable amount of
+exercise: he can utilize his carbohydrate better, if he does.</i></p>
+
+<p>If this treatment is to be successful, it is absolutely necessary for
+the patient to adhere very strictly to the diets, and to measure out
+everything very carefully; the meat especially should be weighed.</p>
+
+<p>It will be noticed that in some cases the calories in the diets do not
+tally exactly with the protein, fat and carbohydrate values. The
+reason for this is that for the sake of convenience the calories have
+been given in round numbers&mdash;5 or ten calories one way or the other
+makes no difference.</p>
+
+<p>The essential points brought out by Allen's treatment are as follows:</p>
+
+<p>(1) It is not dangerous to starve a diabetic, and two or three days of
+starvation almost always make a patient sugar-free, thus saving a good
+deal of time, as contrasted with the old treatment of gradually
+cutting down the carbohydrate.</p>
+
+<p>(2) It is not desirable for all diabetics to hold their weight. Some
+cases may do much better if their weight is reduced ten, fifteen, or
+even twenty pounds.</p>
+
+<p>(3) After starvation, the diet must be raised very slowly, to prevent
+recurrence of glycosuria.</p>
+
+<p>(4) An excess of protein must be regarded as producing glycosuria and
+an excess of fat ketonuria, and the protein and fat intake must be
+restricted a good deal more than has usually been the custom in
+treating diabetes.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2><span class="smcap">Case Reports.</span></h2>
+
+
+<p>It is thought worth while, for the sake of illustration, to include a
+few case reports. The adults were treated at the Massachusetts General
+Hospital, the children at the Children's Hospital.</p>
+
+<p>Two charts are kept for each case: one a food chart, with the amounts
+of the different articles of food taken each day, and the protein,
+carbohydrate, fat and caloric value figured out for each foodstuff;
+the second (see below) a more general chart, which shows graphically
+the progress of the case.</p>
+
+<p>The first three are cases which were treated first with the old method
+of <i>gradually</i> reducing the carbohydrate intake and could never be
+made sugar-free, running from 0.1% to 0.2% of sugar. On the new
+treatment they responded promptly and were discharged sugar-free.</p>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 1.</span> A woman of 64, diabetic for two years. She was sent in from
+the out-patient department, where she had been receiving a diet of 50
+grams of carbohydrate and 50 grams of protein. On this diet she was
+putting out 8 grams of sugar a day with moderately strong acetone and
+diacetic acid reactions in her urine. When the carbohydrate was cut in
+the ward to 30 grams, she put out 3 grams of sugar a day. She
+complained of severe pruritus vulvae. After sixteen days of this
+treatment she continued to put out from 0.1% to 0.2% of sugar a day.
+Allen's treatment was then started, and after one day of starvation
+she was sugar-free and remained so for four days on a diet of
+carbohydrate, 20 grams; protein, 30 grams; fat, 150 grams. The
+itching had gone. Then the protein was raised to 80 grams, with the
+carbohydrate at 20 grams, and she immediately showed 1.5% of sugar.
+This is very important; the protein should not be raised too quickly.
+This we did not realize in our earlier cases.</p>
+
+<p>A second starvation day, followed by two vegetable days, and a more
+careful raising of the diet&mdash;as follows&mdash;kept her sugar-free, and she
+was discharged so. Her diets were:</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Dec. 12.<br /></span>
+<span class="i2">Carbohydrate, 20 grams.<br /></span>
+<span class="i2">Protein, 30 grams.<br /></span>
+<span class="i2">Fat, 150 grams&mdash;1500 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Dec. 15.<br /></span>
+<span class="i2">Carbohydrate, 30 grams.<br /></span>
+<span class="i2">Protein, 30 grams.<br /></span>
+<span class="i2">Fat, 200 grams&mdash;2000 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Dec. 20.<br /></span>
+<span class="i2">Carbohydrate, 30 grams.<br /></span>
+<span class="i2">Protein, 40 grams.<br /></span>
+<span class="i2">Fat, 180 grams&mdash;2000 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Dec. 26.<br /></span>
+<span class="i2">Carbohydrate, 40 grams.<br /></span>
+<span class="i2">Protein, 40 grams.<br /></span>
+<span class="i2">Fat, 180 grams&mdash;2000 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Dec. 30.<br /></span>
+<span class="i2">Carbohydrates, 50 grams.<br /></span>
+<span class="i2">Protein, 50 grams.<br /></span>
+<span class="i2">Fat, 180 grams&mdash;2000 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Weight on entrance, 119 pounds.<br /></span>
+<span class="i0">Weight at discharge, 116 pounds.<br /></span>
+</div></div>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 2.</span> A Jew of 49, at entrance had 175 grams of sugar (5.5%),
+acetone slight, diacetic acid absent. Treated for three weeks with the
+old method, he got down to a diet containing carbohydrate, 15 grams;
+protein, 50 grams,&mdash;but still put out from 3 to 8 grams of sugar a
+day. By the old method we could not do away with the last traces of
+sugar.</p>
+
+<p>The Allen treatment was started with two starvation days. On the
+second he was sugar-free&mdash;but showed 2.6 grams of sugar the following
+day on 12 grams of carbohydrate and 40 grams of protein. (This was one
+of the earlier cases when the diet was raised too quickly after
+starvation.) After one more starvation day and two vegetable days he
+stayed sugar-free while the diet was raised slowly to 30 grams of
+carbohydrate and 45 grams of protein, calories about 2000. Discharged
+sugar-free on this diet.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Weight at entrance, 109 pounds.<br /></span>
+<span class="i0">Weight at discharge, 110 pounds.<br /></span>
+</div></div>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 3.</span> A man of 35, a severe diabetic, entered Dec. 28, 1914. He had
+been in the hospital the previous July for a month and could never be
+made sugar-free with the old method of treatment. At entrance he was
+putting out 2.5% of sugar (135 grams) per day with strongly positive
+acetone and diacetic acid tests. Two starvation days made him
+sugar-free, but we made the mistake of not using twice boiled
+vegetables for his vegetable day after starvation. So on this day he
+got about 30 grams of carbohydrates, and for a few days he showed from
+0.2% to 1% of sugar. Another starvation day was given him and he
+became sugar-free. This time his vegetables were closely restricted
+and he was given only enough twice-boiled vegetables to provide about
+15 grams of carbohydrates. After this the diet was raised very slowly.
+He remained sugar-free for three weeks and was discharged so on,</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Carbohydrate, 20 grams.<br /></span>
+<span class="i0">Protein, 40 grams.<br /></span>
+<span class="i0">Fat, 200 grams.<br /></span>
+<span class="i0">At no time did he receive more than 2200 calories.<br /></span>
+</div><div class="stanza">
+<span class="i0">Weight at entrance, 139 pounds.<br /></span>
+<span class="i0">Weight at discharge, 138 pounds.<br /></span>
+</div></div>
+
+<hr style='width: 45%;' />
+
+<p>These three cases were the first ones we tried, and in each one of
+them we made the mistake of raising the diet too quickly&mdash;either
+allowing too many vegetables on the vegetable day, or raising the
+protein too quickly afterwards. With the later cases, after we had
+more experience, there was no more trouble.</p>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 4.</span> A Greek (male) of 48, diabetic for two months, entered Jan.
+14, 1915, with 3.8% (65 grams) of sugar and moderate acetone reaction.
+There was no diacetic reaction present at entrance. After one
+starvation day he became sugar-free, but was kept on starvation one
+day longer and then started on vegetables in the usual way. After the
+third day a moderate amount of diacetic acid appeared in the urine and
+continued. The ammonia rose from 0.7 grams per day to 2.6 grams per
+day, and then varied from 0.3 to 1.5 grams per day. No symptoms of
+acidosis.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Jan. 18.<br /></span>
+<span class="i2">Carbohydrate, 15 grams.<br /></span>
+<span class="i2">Protein, 25 grams.<br /></span>
+<span class="i2">Fat, 150 grams&mdash;1360 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Jan. 20.<br /></span>
+<span class="i2">Carbohydrate, 15 grams.<br /></span>
+<span class="i2">Protein, 25 grams.<br /></span>
+<span class="i2">Fat, 200 grams&mdash;1571 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Jan. 24.<br /></span>
+<span class="i2">Carbohydrate, 25 grams.<br /></span>
+<span class="i2">Protein, 35 grams.<br /></span>
+<span class="i2">Fat, 200 grams&mdash;1760 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Jan. 26.<br /></span>
+<span class="i2">Carbohydrate, 35 grams.<br /></span>
+<span class="i2">Protein, 40 grams.<br /></span>
+<span class="i2">Fat, 200 grams&mdash;1838 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Jan. 29.<br /></span>
+<span class="i2">Carbohydrate, 45 grams.<br /></span>
+<span class="i2">Protein, 50 grams.<br /></span>
+<span class="i2">Fat, 200 grams&mdash;2194 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Jan. 31.<br /></span>
+<span class="i2">Carbohydrate, 50 grams.<br /></span>
+<span class="i2">Protein, 60 grams.<br /></span>
+<span class="i2">Fat, 200 grams&mdash;2347 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Discharged Feb. 1 sugar-free on this diet.<br /></span>
+<span class="i0">Weight at entrance, 160 pounds.<br /></span>
+<span class="i0">Weight at discharge, 156 pounds.<br /></span>
+<span class="i0">This was not a severe case and responded very easily to treatment.<br /></span>
+</div></div>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 5.</span> A female of 59, a diabetic of two years' standing, excreted
+2.6% of sugar on Jan. 16, 1915, with no acetone or diacetic acid
+reactions in the urine. Severe pruritus vulvae. Starved two days;
+sugar-free on the second starvation day, with disappearance of the
+pruritus.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Jan. 21.<br /></span>
+<span class="i2">Carbohydrate, 15 grams.<br /></span>
+<span class="i2">Protein, 25 grams.<br /></span>
+<span class="i2">Fat, 150 grams&mdash;1595 calories. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">From this time the diet was slowly raised until on<br /></span>
+</div><div class="stanza">
+<span class="i0">Jan. 30 she was getting<br /></span>
+<span class="i2">Carbohydrate, 35 grams.<br /></span>
+<span class="i2">Protein, 45 grams.<br /></span>
+<span class="i2">Fat, 200 grams&mdash;2156 calories.<br /></span>
+</div><div class="stanza">
+<span class="i0">She was sugar-free on this and was discharged to the out-patient department after a two weeks' stay in the wards.<br /></span>
+<span class="i0">Weight at entrance, 135 pounds.<br /></span>
+<span class="i0">Weight at discharge, 133 pounds.<br /></span>
+</div></div>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 6.</span> A man of 52, entered Jan. 10, 1915, with 1% of sugar. He
+entered for arteriosclerosis and hypertension, and the sugar was found
+in the routine examination of the urine. He was kept on house diet for
+a few days and his sugar rose to 3.5%. No acetone or diacetic acid.
+After two days of starvation he became sugar-free and continued so as
+the diet was slowly raised. He was kept sugar-free in the ward
+eighteen days and was sugar-free on Feb. 6 with a diet of</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Carbohydrate, 60 grams.<br /></span>
+<span class="i0">Protein, 60 grams.<br /></span>
+<span class="i0">Fat, 200 grams&mdash;2280 calories.<br /></span>
+</div></div>
+
+<p>On Feb. 7 the protein was raised to 80 grams and 0.2% of sugar
+appeared in the urine. The protein was then reduced to 60 grams and he
+remained sugar-free on this diet and was discharged so.</p>
+
+<p>In this case, after starvation, a moderate amount of acetone appeared
+and continued. No symptoms of acidosis. The ammonia ran from 0.3 to
+1.0 grams per day.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Weight at entrance, 160 pounds.<br /></span>
+<span class="i0">Weight after three weeks' treatment, 156.<br /></span>
+<span class="i0">Maximum caloric intake, 2525.<br /></span>
+</div></div>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 7.</span> A young man of 25, diabetic for eight months, entered Jan. 20,
+1915, with 6.6% (112 grams) of sugar and strongly positive tests for
+acetone and diacetic acid. After a period of two starvation days he
+was sugar-free and actually gained three pounds in the process of
+starvation (probably due to water retention).</p>
+
+<p>His diet was then raised as follows:&mdash;</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Jan. 24.<br /></span>
+<span class="i2">Carbohydrate, 15 grams.<br /></span>
+<span class="i2">Protein, 25 grams.<br /></span>
+<span class="i2">Fat, 150 grams. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Jan. 26.<br /></span>
+<span class="i2">Carbohydrate, 20 grams.<br /></span>
+<span class="i2">Protein, 35 grams.<br /></span>
+<span class="i2">Fat, 175 grams. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Jan. 29.<br /></span>
+<span class="i2">Carbohydrate, 20 grams.<br /></span>
+<span class="i2">Protein, 45 grams.<br /></span>
+<span class="i2">Fat, 200 grams. No glycosuria.<br /></span>
+</div><div class="stanza">
+<span class="i0">Jan. 31.<br /></span>
+<span class="i2">Carbohydrate, 30 grams.<br /></span>
+<span class="i2">Protein, 45 grams.<br /></span>
+<span class="i2">Fat, 200 grams. No glycosuria.<br /></span>
+</div></div>
+
+<p>At entrance his ammonia was 1.7 grams per day; after the starvation
+days it ran from 0.9 grams to 0.3 grams per day. The acetone was a
+little stronger than at entrance; the diacetic absent except on three
+days.</p>
+
+<p>On Feb. 5 he was still sugar-free having been so since his starvation
+days two weeks previously, and weighed 127 pounds, a gain of seven
+pounds since entrance. At no time did he receive over 2150 calories.</p>
+
+<p>This was a very satisfactory case; no doubt the carbohydrate could
+have been raised to 50 or 60 grams, but he was doing so well that we
+felt it unwise to go any further.</p>
+
+<hr style='width: 45%;' />
+
+<p>Diabetes in children is likely to be a good deal more severe than it
+is in adults. Still, in the few cases that have been treated with the
+starvation treatment at the Children's Hospital, the results have been
+very satisfactory, as far as rendering the patient sugar-free is
+concerned. Most diabetic children, however, are thin and frail, and
+they have no extra weight to lose, so it does not seem so desirable to
+bring about any very great loss of weight, which is quite an essential
+part of the treatment for most adults. The few children that have been
+treated have borne starvation remarkably well. It is too early, and we
+have seen too few children treated by this method, to say what
+influence it may have on the course of the disease, but it can
+certainly be said that it is very efficacious in rendering them
+sugar-free.</p>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 8.</span> M. M., female, 12 years, entered the Children's Hospital April
+1, 1915. She had probably had diabetes for about 6 months, and had
+been on a general diet at home. (See charts on pp. 31-36.)</p>
+
+<p>On the ordinary diet of the ward she showed 8.7% sugar, no acetone or
+diacetic acid. Weight, 52-1/4 pounds,&mdash;a very thin, frail girl. She
+was starved two days, taking about 1-1/2 oz. of whiskey in black
+coffee each day.</p>
+
+<p>The first day of starvation the sugar dropped to 2.3%, and a slight
+trace of acetone appeared in the urine. The second day of starvation
+she was sugar-free, with a moderate acetone reaction. No soda
+bicarbonate was given. She lost 2 pounds during starvation. After she
+became sugar-free, her diets were as follows:</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">April 5.<br /></span>
+<span class="i2">Whiskey, 1-1/2 ounces.<br /></span>
+<span class="i2">Protein, 5 grams.<br /></span>
+<span class="i2">Carbohydrate, 12 grams.<br /></span>
+<span class="i2">Fat, 7 grams. No glycosuria.<br /></span>
+<span class="i2">Calories, 213.<br /></span>
+</div><div class="stanza">
+<span class="i0">April 6.<br /></span>
+<span class="i2">Whiskey, 1-1/2 ounces.<br /></span>
+<span class="i2">Protein, 26 grams.<br /></span>
+<span class="i2">Carbohydrate, 18 grams.<br /></span>
+<span class="i2">Fat, 46 grams. No glycosuria.<br /></span>
+<span class="i2">Calories, 768.<br /></span>
+</div><div class="stanza">
+<span class="i0">April 8.<br /></span>
+<span class="i2">Whiskey, 1-1/2 ounces.<br /></span>
+<span class="i2">Protein, 45 grams.<br /></span>
+<span class="i2">Carbohydrate, 22 grams.<br /></span>
+<span class="i2">Fat, 72 grams. No glycosuria.<br /></span>
+<span class="i2">Calories, 1050.<br /></span>
+</div><div class="stanza">
+<span class="i0">April 9.<br /></span>
+<span class="i2">Whiskey, 1-1/2 ounces.<br /></span>
+<span class="i2">Protein, 58 grams.<br /></span>
+<span class="i2">Carbohydrate, 36 grams.<br /></span>
+<span class="i2">Fat, 86 grams. No glycosuria.<br /></span>
+<span class="i2">Calories, 1309.<br /></span>
+</div></div>
+
+<p>From this her diet was raised gradually until on April 16 she took the
+following:</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Bacon, 4 slices.<br /></span>
+<span class="i0">Oatmeal, 2 tablespoonfuls.<br /></span>
+<span class="i0">Bread, 2 slices.<br /></span>
+<span class="i0">Meat, 1 ounce.<br /></span>
+<span class="i0">Cabbage, 5 tablespoonfuls.<br /></span>
+<span class="i0">Spinach, 5 tablespoonfuls.<br /></span>
+<span class="i0">String beans, 5 tablespoonfuls.<br /></span>
+<span class="i0">Butter, 2 ounces.<br /></span>
+</div></div>
+
+<p>This calculated to,</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Protein, 64 grams.<br /></span>
+<span class="i0">Carbohydrate, 63 grams.<br /></span>
+<span class="i0">Fat, 113 grams.<br /></span>
+<span class="i0">Calories, 1546.<br /></span>
+</div><div class="stanza">
+<span class="i0">On this diet she excreted .40% sugar.<br /></span>
+</div></div>
+
+<p>The next day the bread was cut down to one slice, and her sugar
+disappeared. On April 20 she was taking 4 tablespoonfuls of oatmeal
+and one slice of bread with her meat and vegetables, and was
+sugar-free. This diet contained:</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Protein, 63 grams.<br /></span>
+<span class="i0">Carbohydrate, 59 grams.<br /></span>
+<span class="i0">Fat, 112 grams.<br /></span>
+<span class="i0">Calories, 1521.<br /></span>
+</div></div>
+
+<p>On April 21, on the same diet, she excreted 1.1% sugar. The next day
+her oatmeal was cut to 2 tablespoons, giving her about 10 grams less
+carbohydrate. No glycosuria. She was discharged April 24, sugar-free
+on</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Protein, 63 grams.<br /></span>
+<span class="i0">Carbohydrate, 50 grams.<br /></span>
+<span class="i0">Fat, 112 grams.<br /></span>
+<span class="i0">Calories, 1510.<br /></span>
+</div></div>
+
+<p>There had never been any diacetic acid in her urine, and only a trace
+of acetone. She lost about 2 pounds during starvation, but gained part
+of it back again, so that at the discharge she weighed just a pound
+less than when she entered the hospital. She has been reporting to the
+Out-patient Department every two weeks, and has never had any sugar,
+acetone or diacetic acid in the urine, and appears to be in splendid
+condition. She is taking just about the same diet as when she left the
+hospital.</p>
+
+<p>A rather mild case, which responded readily to treatment. The question
+is, can she grow and develop on a diet which will keep her sugar-free?</p>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 9.</span> M. D., female, age 3-1/2 years, entered April 7, 1915, with a
+history of having progressively lost weight for a month past, and of
+having had a tremendous thirst and polyuria. Had been on a general
+diet at home. At entrance the child was in semi-coma, with very strong
+sugar, diacetic acid and acetone reactions in the urine. For the first
+12 hours she was put on a milk diet, with soda bicarbonate gr. xxx
+every two hours, and the next day was starved, with whiskey 1 drachm
+every 2 hours, and soda bicarbonate, both by mouth and rectum. She
+died after one day of starvation. This is hardly a fair test case of
+the starvation treatment, as the child was already in coma and almost
+moribund when she entered the hospital. When a diabetic, old or young,
+goes into coma, he rarely comes out of it, no matter what the
+treatment is.</p>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 10.</span> H. S., male, 6 years, entered April 29, 1915. Duration of his
+diabetes uncertain; not discovered until day of entrance. An
+emaciated, frail looking boy. He would eat very little at first, and
+on ward diet, containing 31 grams of protein, 73 grams of
+carbohydrate, and 20 grams of fat, he excreted 5.7% of sugar, with a
+moderate amount of acetone, and a very slight trace of diacetic acid.</p>
+
+<p>May 2 he was starved, taking 1-1/2 ounces of whiskey. One day of
+starvation was enough to make him sugar-free. His diet was gradually
+raised, until on May 7 he was taking 32 grams protein, 33 grams
+carbohydrate, and 75 grams fat, and was sugar-free, with absent
+diacetic acid and acetone. May 9 his carbohydrate intake was raised to
+45 grams and he excreted .40% sugar. May 10 it was cut to 40 grams,
+and he excreted 2.2% sugar.</p>
+
+<p>May 11 it was cut to 20 grams, and he became sugar-free and remained
+so until June 8, when he was discharged, taking the following diet:</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">String beans, 3 tablespoonfuls.<br /></span>
+<span class="i0">Spinach, 4 tablespoonfuls.<br /></span>
+<span class="i0">Bacon, 4 slices.<br /></span>
+<span class="i0">Butter, 2 ounces.<br /></span>
+<span class="i0">Eggs, 3.<br /></span>
+<span class="i0">Bread, 1/2 slice.<br /></span>
+<span class="i0">Cereal, 2 tablespoonfuls.<br /></span>
+<span class="i0">Meat, 3 ounces.<br /></span>
+<span class="i0">Protein, 63 grams.<br /></span>
+<span class="i0">Carbohydrate, 31 grams.<br /></span>
+<span class="i0">Fat, 113 grams.<br /></span>
+<span class="i0">Calories, 1402.<br /></span>
+</div></div>
+
+<p>For the first few days after entrance he showed a moderate amount of
+acetone and a slight amount of diacetic acid in the urine; for the
+rest of his stay in the hospital these were absent. His weight at
+entrance was 31-1/2 pounds; he lost no weight during starvation, and
+weighed 32-1/2 pounds on discharge.</p>
+
+<p>He was kept on approximately the same diet, and was followed in the
+Out-patient Department, and on two occasions only did his urine
+contain a small trace of sugar and of acetone (July 31 and Oct. 16,
+1915). Nov. 9 his mother brought him in, saying he had lost his
+appetite, which had previously been good. The appearance of the boy
+was not greatly different than it had been all along, but his mother
+was advised to have him enter the wards immediately, so that he could
+be watched carefully for a few days. She refused to leave him, but
+said she would bring him in to stay the next day. She took him home,
+and he suddenly went into coma and died that night. This was a most
+unfortunate ending to what seemed to be a very satisfactory case. The
+boy's mother was an extremely careful and intelligent woman, and it is
+certain that all directions as to diet were carried out faithfully.</p>
+
+<p>He had never shown any evidence of a severe acidosis, but he must have
+developed one very suddenly.</p>
+
+<hr style='width: 45%;' />
+
+<p><span class="smcap">Case 11.</span> V. D., 11 years, female, was admitted to the Children's
+Hospital Nov. 3, 1915. She had had diabetes for at least a year. On
+house diet, containing about 90 grams of carbohydrate, she excreted
+6.9% of sugar, with moderate acetone and diacetic acid reactions in
+the urine.</p>
+
+<p>Starting Nov. 5, she was starved 3 days. The first day of starvation
+the sugar dropped to 3.5%, the second day to 1.1%, and the third day
+she was sugar-free with a little more acetone in the urine than had
+been present before, but not quite so much diacetic acid. From then
+her diet was raised as follows:</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Nov. 8.<br /></span>
+<span class="i2">Protein, 9 grams.<br /></span>
+<span class="i2">Carbohydrate, 20 grams.<br /></span>
+<span class="i2">Fat, 9 grams. No glycosuria.<br /></span>
+<span class="i2">Calories, 200.<br /></span>
+</div><div class="stanza">
+<span class="i0">Nov. 9.<br /></span>
+<span class="i2">Protein, 7 grams.<br /></span>
+<span class="i2">Carbohydrate, 15 grams.<br /></span>
+<span class="i2">Fat, 35 grams. No glycosuria.<br /></span>
+<span class="i2">Calories, 415.<br /></span>
+</div><div class="stanza">
+<span class="i0">Nov. 10.<br /></span>
+<span class="i2">Protein, 17 grams.<br /></span>
+<span class="i2">Carbohydrate, 15 grams.<br /></span>
+<span class="i2">Fat, 55 grams. No glycosuria.<br /></span>
+<span class="i2">Calories, 625.<br /></span>
+</div><div class="stanza">
+<span class="i0">Nov. 11.<br /></span>
+<span class="i2">Protein, 38 grams.<br /></span>
+<span class="i2">Carbohydrate, 20 grams. No glycosuria.<br /></span>
+<span class="i2">Fat, 88 grams.<br /></span>
+<span class="i2">Calories, 1055.<br /></span>
+</div></div>
+
+<p>Nov. 13 two tablespoonfuls of oatmeal were added to her diet, making
+the carbohydrate intake about 30 grams. This day she showed .6% sugar.
+She was starved for half a day and became sugar-free again.</p>
+
+<p>On Nov. 16 she was taking protein 40, carbohydrate 20, fat 90,
+calories 1080, and had no glycosuria.</p>
+
+<p>Nov. 17 her diet was protein 43, carbohydrate 25, fat 140, calories
+1538, and on this diet she showed .5% sugar. The carbohydrate was cut
+to 15 grams, and kept at this level for 3 days, but she still
+continued to excrete a trace of sugar, and so on Nov. 21 she was
+starved again, immediately becoming sugar-free. From this her diet was
+raised, until on discharge, Nov. 30, she was taking: protein 48,
+carbohydrate 15, fat 110, calories 1280, and was sugar-free, having
+been so for 9 days.</p>
+
+<p>At entrance she weighed 56 pounds, at discharge 54, and lost 4 pounds
+during starvation, part of which she gained back again. On the diet
+which she was taking at discharge, she was just about holding her
+weight. She never excreted much acetone or diacetic acid, and when she
+was discharged there was merely the faintest traces of these in the
+urine.</p>
+
+<p>It is not well to raise the diet quite so rapidly as was done in this
+case, but for special reasons she had to leave the hospital as soon as
+possible, and so her diets were pushed up a little faster than would
+ordinarily be the case.</p>
+
+<p>Below is a graphic chart, such as we use in recording our cases. It
+has been split up into several pieces here on account of its size:</p>
+
+<p class="subhead2 padtop"><span class="smcap">Case 8.</span></p>
+
+<div class="figcenter" style="width: 800px;">
+<img src="images/h27.jpg" width="800" height="418" alt="" title="" />
+</div>
+
+<div class="figcenter padtop" style="width: 800px;">
+<img src="images/h28.jpg" width="800" height="418" alt="" title="" />
+</div>
+
+
+<div class="figcenter padtop" style="width: 800px;">
+<img src="images/h29.jpg" width="800" height="418" alt="" title="" />
+</div>
+
+<div class="figcenter padtop" style="width: 800px;">
+<img src="images/h30.jpg" width="800" height="418" alt="" title="" />
+</div>
+
+<div class="figcenter padtop" style="width: 800px;">
+<img src="images/h31.jpg" width="800" height="418" alt="" title="" />
+</div>
+
+<div class="figcenter padtop" style="width: 800px;">
+<img src="images/h32.jpg" width="800" height="418" alt="" title="" />
+</div>
+
+
+
+<p class="subhead2 padtop">EXAMINATION OF THE URINE.</p>
+
+<p class="padtop"><i>Directions for Collecting Twenty-four Hour Urine.</i></p>
+
+<p>Pass the urine at 7 a.m. and throw it away.</p>
+
+<p>Save all the urine passed after this up to 7 a.m. the next day. Pass
+the urine exactly at 7 a.m., and add it to what has previously been
+passed.</p>
+
+
+<p class="padtop"><i>Qualitative Sugar Tests.</i></p>
+
+<p>(1) Fehling's Test:&mdash;Boil about 4 c.c. of Fehling's<a name="FNanchor_1_1" id="FNanchor_1_1"></a><a href="#Footnote_1_1" class="fnanchor">[1]</a> solution in a
+test tube, and add to the hot Fehling's an equal amount of urine, a
+few drops at a time, boiling after each addition.</p>
+
+<p>A yellow or red precipitate indicates sugar.</p>
+
+<p>For practical purposes in the following of a diabetic's daily urine,
+this is a valuable test, and the one which we always use.</p>
+
+<p>(2) Benedict's Test:&mdash;To 5 c.c. of Benedict's<a name="FNanchor_2_2" id="FNanchor_2_2"></a><a href="#Footnote_2_2" class="fnanchor">[2]</a> reagent add 8 drops
+of the urine to be examined. The fluid is boiled from 1 to 2 minutes
+and then allowed to cool of itself. If dextrose is present there
+results a red, yellow, or green precipitate, depending upon the
+amount of sugar present. If no sugar is present the solution may
+remain perfectly clear or be slightly turbid, due to precipitated
+urates.</p>
+
+<p>This is a more delicate test than Fehling's.</p>
+
+<div class="footnote"><p><a name="Footnote_1_1" id="Footnote_1_1"></a><a href="#FNanchor_1_1"><span class="label">[1]</span></a> Fehling's solution is prepared as follows:
+</p><p>
+(a) Copper sulphate solution: 84.65 gm. of copper sulphate
+dissolved in water and made up to 500 c.c.
+</p><p>
+(b) Alkaline tartrate solution: 125 gm. of potassium hydroxide
+and 178 gm. of Rochelle salt dissolved in water and made up to
+500 c.c.
+</p><p>
+These solutions are kept in separate bottles and mixed in equal
+volumes when ready for use.</p></div>
+
+<div class="footnote"><p><a name="Footnote_2_2" id="Footnote_2_2"></a><a href="#FNanchor_2_2"><span class="label">[2]</span></a> Benedict's solution has the following composition:
+</p><p><br />
+<span style="margin-left: 1em;">Copper sulphate, 17.8 gm.</span><br />
+<span style="margin-left: 1em;">Sodium citrate, 178.0 gm.</span><br />
+<span style="margin-left: 1em;">Sodium carbonate (anhydrous), 100 gm.</span><br />
+<span style="margin-left: 1em;">Distilled water to 1000 c.c.</span><br />
+</p></div>
+
+<p class="padtop"><i>Quantitative Sugar Tests.</i></p>
+
+<p>(1) The Fermentation Test:&mdash;The fermentation test is the simplest
+quantitative test for sugar, and is quite accurate enough for clinical
+work. It is performed as follows: The specific gravity of the 24&deg;
+urine is taken, and 100 c.c. of it put into a flask, and a quarter of
+a yeast cake crumbled up and added to it. The flask is then put in a
+warm place (at about body temperature) and allowed to remain over
+night. The next morning a sample of the fermented urine is tested for
+sugar. If no sugar is present the urine is made up to 100 c.c. (to
+allow for the water that has evaporated) and the specific gravity
+taken again. The number of points loss in specific gravity is
+multiplied by .23, and this gives the percentage of sugar in the
+urine.</p>
+
+<p>(2) Benedict's Test:&mdash;The best quantitative test for dextrose
+(excepting polariscopic examination, which is too complicated for
+ordinary work) is Benedict's test.</p>
+
+<p>It is performed as follows: Measure with a pipette 25 c.c. of
+Benedict's solution into a porcelain dish, add 5 or 10 gm.
+(approximately) of solid sodic carbonate, heat to boiling, and while
+boiling, run in the urine until a white precipitate forms.</p>
+
+<p>Then add the urine more slowly until the last trace of blue
+disappears. The urine should be diluted so that not less than 10 c.c.
+will be required to give the amount of sugar which the 25 c.c. of
+reagent is capable of oxidizing.</p>
+
+<p>Calculation: 5, divided by the number of c.c. of urine run in, equals
+the per cent. of sugar.</p>
+
+<p>Benedict's quantitative solution is prepared as follows: Dissolve 9.0
+gm. of copper sulphate in 100 c.c. distilled water. (The copper
+sulphate must be weighed very accurately.) Dissolve 50 gm. anhydrous
+sodic carbonate, 100 gm. sodic citrate, and 65 gm. of potassium sulpho
+cyanate in 250 c.c. of distilled water.</p>
+
+<p>Pour the copper solution slowly into the alkaline citrate solution.
+Then pour the mixed solution into the flask without loss, and make up
+to 500 c.c.; 25 c.c. of this solution is reduced by 50 mgm. of
+dextrose, 52 mgm. of levulose or 67 mgm. of lactose.</p>
+
+<p>(3) Acetone Test:&mdash;To 5 c.c. of urine in a test tube add a crystal of
+sodium nitro prusside. Acidify with glacial acetic acid, shake a
+moment, and then make alkaline with ammonium hydrate. A purple color
+indicates acetone.</p>
+
+<p>(4) Diacetic Acid Test:&mdash;To 5 c.c. of urine in a test tube add an
+excess of a 10% solution of Ferric chloride. A Burgundy red color
+indicates diacetic acid.</p>
+
+
+<p class="padtop"><i>Quantitative Test for Ammonia.</i></p>
+
+<p>To 25 c.c. of urine add 5 c.c. of a saturated solution of potassium
+oxalate and 2 to 3 drops of phenolphthalein.</p>
+
+<p>Run in from a burette decinormal sodic hydrate, to a faint pink color.
+Then add 5 c.c. of formalin (40% commercial) and again titrate to the
+same color.</p>
+
+<p>Each c.c. of the decinormal alkali used in this last titration equals
+1 c.c. of n/10 ammonia, or .0017 gm. of ammonia. Multiply this by the
+number of c.c. n/10 sodic hydrate used in the last titration; this
+gives the number of grams of ammonia in 25 c.c. urine.</p>
+
+<p>Note:&mdash;The potassium oxalate and the formalin must both be neutral to
+phenolphthalein.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1 kilogram = 2.2 pounds.<br /></span>
+<span class="i0">1 calorie = The amount of heat necessary to raise the temperature of 1 kilogram of water 1 degree Centigrade.<br /></span>
+<span class="i0">1 gram fat = 9.3 calories.<br /></span>
+<span class="i0">1 gram protein = 4.1 calories.<br /></span>
+<span class="i0">1 gram carbohydrate = 4.1 calories.<br /></span>
+</div></div>
+
+
+
+<p class="subhead2 padtop">DIETS.</p>
+
+
+<p>In the diet tables following, the vegetables listed, excepting
+lettuce, cucumbers, celery, and raw tomatoes, are boiled. In the very
+low carbohydrate diets they are thrice boiled. When possible to obtain
+the figures, the analyses for boiled vegetables have been used. It has
+been estimated that four-tenths of the carbohydrate will go into
+solution when such vegetables as carrots and cabbage are cut into
+small pieces, and thoroughly boiled, with changes of water. It must be
+remembered that bacon loses about half its fat content when moderately
+cooked.</p>
+
+<p>A number of more or less palatable breads may be made for diabetics,
+but the majority of the so-called "gluten" and "diabetic flours" are
+gross frauds, often containing as much as fifty or sixty per cent.
+carbohydrate. Gluten flour is made by washing away the starch from
+wheat flour, leaving a residue which is rich in the vegetable protein
+gluten, so it must be remembered that if it is desired to greatly
+restrict the protein intake, any gluten flour, even if it contains
+only a small percentage of carbohydrate, must be used with caution.
+The report of 1913, Connecticut Agricultural Experiment Station, Part
+I, Section 1, "Diabetic Foods", gives a most valuable compilation of
+analyses of food products for diabetics. We have found some use for
+soya meal, casoid flour and Lyster's flour, "akoll" biscuits, and
+"proto-puffs," but generally the high protein content of all of these
+foods interferes with giving any large quantity of them to a severe
+diabetic over a long period of time. The flours mentioned below we
+know to be reliable.</p>
+
+<p>Some recipes which we have found useful are given below. The use of
+bran is meant to dilute the protein, increase the bulk, and
+incidentally to aid in preventing or correcting constipation.</p>
+
+
+<p class="recipe">BRAN AND LYSTER FLOUR MUFFINS.<a name="FNanchor_3_3" id="FNanchor_3_3"></a><a href="#Footnote_3_3" class="fnanchor">[3]</a></p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">2 level tablespoons lard<br /></span>
+<span class="i0">2 eggs<br /></span>
+<span class="i0">4 tablespoons heavy cream, 40% fat<br /></span>
+<span class="i0">2 cups washed bran<br /></span>
+<span class="i0">1 package Lyster flour<br /></span>
+<span class="i0">1/2 cup water or less<br /></span>
+</div></div>
+
+<p>Tie dry bran in cheesecloth and soak 1 hour. Wash, by squeezing water
+through and through, change water several times. Wring dry.</p>
+
+<p>Separate eggs and beat thoroughly. Add to the egg yolks the melted
+lard, cream and 2 beaten egg whites. Add the Lyster flour, washed bran
+and water.</p>
+
+<p>Make eighteen muffins.</p>
+
+<p>Total food value: Protein 99 grams, fat 68 grams, carbohydrate 2
+grams, calories 1049.</p>
+
+<p>One muffin = protein 5 grams, fat 4 grams, carbohydrate, trace,
+calories 58.</p>
+
+<div class="footnote"><p><a name="Footnote_3_3" id="Footnote_3_3"></a><a href="#FNanchor_3_3"><span class="label">[3]</span></a> Lyster's Diabetic Flour prepared by Lyster Brothers,
+Andover, Mass.</p></div>
+
+
+<p class="recipe">BRAN CAKES.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">2 cups wheat bran<br /></span>
+<span class="i0">2 tablespoons melted butter<br /></span>
+<span class="i0">2 whole eggs<br /></span>
+<span class="i0">1 egg white<br /></span>
+<span class="i0">1/2 teaspoon salt<br /></span>
+<span class="i0">1/2 grain saccharine<br /></span>
+</div></div>
+
+<p>Tie bran in a piece of cheesecloth and soak for one hour. Wash by
+squeezing water through and through. Change water several times. Wring
+dry. Dissolve saccharine in one-half teaspoon water. Beat the whole
+eggs. Mix the bran, beaten eggs, melted butter, and saccharine
+together. Whip the remaining egg white and fold in at the last. Form
+into small cakes, using a knife and a tablespoon. Bake on a greased
+baking sheet until golden brown.</p>
+
+<p>This mixture will make about 25 small cakes. One cake represents 16
+calories. A sample cake made by this recipe was analyzed and found to
+contain neither starch nor sugar.</p>
+
+
+<p class="recipe">SOYA MEAL AND BRAN MUFFINS.<a name="FNanchor_4_4" id="FNanchor_4_4"></a><a href="#Footnote_4_4" class="fnanchor">[4]</a></p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1 ounce (30 grams) soya meal<br /></span>
+<span class="i0">1 level tablespoon (15 grams) butter<br /></span>
+<span class="i0">1 ounce (30 c.c.) 40% cream<br /></span>
+<span class="i0">1 cup of washed bran (see method given elsewhere)<br /></span>
+<span class="i0">1 egg white<br /></span>
+<span class="i0">1 whole egg may be substituted for 1 egg white<br /></span>
+<span class="i0">1/4 teaspoon salt<br /></span>
+<span class="i0">1-1/2 teaspoons baking powder<br /></span>
+</div></div>
+
+<p>Mix soya meal, salt and baking powder. Add to the washed bran. Add
+melted butter and cream. Beat egg white and fold into mixture. Add
+enough water to make a very thick drop batter. Bake in six
+well-greased muffin tins until golden brown&mdash;from fifteen to
+twenty-five minutes.</p>
+
+<p>Total food value:</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Protein, 11 grams, Fat, 27 grams.<br /></span>
+<span class="i0">Carbohydrate, 2 grams. Calories, 304.<br /></span>
+<span class="i0">One muffin = protein, 2 grams; fat, 4.5 grams.<br /></span>
+<span class="i0">Carbohydrate, trace. Calories, 50.<br /></span>
+</div></div>
+
+<div class="footnote"><p><a name="Footnote_4_4" id="Footnote_4_4"></a><a href="#FNanchor_4_4"><span class="label">[4]</span></a> Soya Bean Meal, Theodore Metcalf Co., Boston, Mass.</p></div>
+
+
+<p class="recipe">CASOID FLOUR AND BRAN MUFFINS.<a name="FNanchor_5_5" id="FNanchor_5_5"></a><a href="#Footnote_5_5" class="fnanchor">[5]</a></p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1 ounce (30 grams) Casoid flour<br /></span>
+<span class="i0">1 level tablespoon (15 grams) butter<br /></span>
+<span class="i0">1 ounce (30 c.c.) 40% cream<br /></span>
+<span class="i0">1 egg white<br /></span>
+<span class="i0">1 whole egg may be substituted for 1 egg white<br /></span>
+<span class="i0">1/4 teaspoon salt<br /></span>
+<span class="i0">1-1/2 teaspoons baking powder<br /></span>
+<span class="i0">1 cup washed bran<br /></span>
+</div></div>
+
+<p>Method as in previous rule. Bake in six muffin tins.</p>
+
+<p>Total food value:</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Protein, 18 grams. Fat, 24 grams.<br /></span>
+<span class="i0">Carbohydrate, 1 gram. Calories, 300.<br /></span>
+<span class="i0">One muffin = Protein, 3 grams. Fat, 4 grams.<br /></span>
+<span class="i0">Carbohydrate + Calories, 50.<br /></span>
+</div></div>
+
+<div class="footnote"><p><a name="Footnote_5_5" id="Footnote_5_5"></a><a href="#FNanchor_5_5"><span class="label">[5]</span></a> Casoid Diabetic Flour. Thos. Leeming &amp; Co., Importers, New York City.</p></div>
+
+
+<p class="recipe">LYSTER FLOUR AND BRAN MUFFINS<a name="FNanchor_6_6" id="FNanchor_6_6"></a><a href="#Footnote_6_6" class="fnanchor">[6]</a></p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1 ounce (30 grams) Lyster flour<br /></span>
+<span class="i0">1 level tablespoon (15 grams) butter<br /></span>
+<span class="i0">1 ounce (30 c.c.) 40% cream<br /></span>
+<span class="i0">1 egg white<br /></span>
+<span class="i0">1 whole egg may be substituted for 1 egg white<br /></span>
+<span class="i0">1/8 teaspoon salt<br /></span>
+<span class="i0">1 teaspoon baking powder<br /></span>
+<span class="i0">1 cup washed bran<br /></span>
+</div></div>
+
+<p>Method as in previous recipe. Bake in six muffin tins.</p>
+
+<p>Total food value:</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Protein, 18 grams. Fat, 25 grams.<br /></span>
+<span class="i0">Carbohydrate, 1 gram. Calories, 310.<br /></span>
+<span class="i0">One muffin = Protein, 3 grams. Fat, 4 grams.<br /></span>
+<span class="i0">Carbohydrate, trace. Calories, 50.<br /></span>
+</div></div>
+
+<p>In order to guard against a monotonous diet, some recipes for special
+dishes suitable for diabetics are given, most of which can be used in
+the diets of moderate caloric value. They are taken from "Food and
+Cookery for the Sick and Convalescent" by Fannie Merritt Farmer.</p>
+
+<div class="footnote"><p><a name="Footnote_6_6" id="Footnote_6_6"></a><a href="#FNanchor_6_6"><span class="label">[6]</span></a> Lyster's Diabetic Flour prepared by Lyster Brothers. Andover,
+Mass. Barker's Gluten Flour, Herman Barker, Somerville, Mass.</p></div>
+
+<div class="blockquot"><p><span class="smcap">Note.</span>&mdash;In the three preceding recipes one whole egg may be
+substituted for one egg white. The food value will be slightly
+increased but the texture of the finished article is improved.</p></div>
+
+
+<p class="subhead2 padtop">RECIPES.</p>
+
+<p class="recipe">BUTTERED EGG.</p>
+
+<p>Put one teaspoon butter into a small omelet pan. As soon as the butter
+is melted break one egg into a cup and slip into the pan. Sprinkle
+with salt and pepper and cook until white is firm, turning once
+during the cooking. Care must be taken not to break the yolk.</p>
+
+
+<p class="recipe">EGGS AU BEURRE NOIR.</p>
+
+<p>Put one teaspoon butter into a small omelet pan. As soon as butter is
+melted, break one egg into a cup and slip into the pan. Sprinkle with
+salt and pepper and cook until white is firm, turning once during the
+cooking. Care must be taken not to break the yolk. Remove to hot
+serving dish. In same pan melt one-half tablespoon butter and cook
+until brown, then add one-fourth teaspoon vinegar. Pour over egg.</p>
+
+
+<p class="recipe">EGG &Agrave; LA SUISSE.</p>
+
+<p>Heat a small omelet pan and place in it a buttered muffin ring. Put in
+one-fourth teaspoon butter, and when melted add one tablespoon cream.
+Break an egg into a cup, slip it into muffin ring, and cook until
+white is set, then remove ring and put cream by teaspoonfuls over the
+egg until the cooking is accomplished. When nearly done sprinkle with
+salt, pepper, and one-half tablespoon grated cheese. Remove egg to hot
+serving dish and pour over cream remaining in pan.</p>
+
+
+<p class="recipe">DROPPED EGG.</p>
+
+<p>Butter a muffin ring, and put it in an iron frying-pan of hot water to
+which one-half tablespoon salt has been added. Break egg into saucer,
+then slip into ring allowing water to cover egg. Cover and set on back
+of range. Let stand until egg white is of jelly-like consistency. Take
+up ring and egg, using a buttered griddle-cake turner, place on
+serving dish. Remove ring and garnish egg with parsley.</p>
+
+
+<p class="recipe">DROPPED EGG WITH TOMATO PUR&Eacute;E.</p>
+
+<p>Serve a dropped egg with one tablespoon tomato pur&eacute;e. For tomato
+pur&eacute;e, stew and strain tomatoes, then let simmer until reduced to a
+thick consistency, and season with salt and pepper and a few drops
+vinegar. A grating of horseradish root may be added.</p>
+
+
+<p class="recipe">EGG FARCI I.</p>
+
+<p>Cut one "hard boiled" egg into halves crosswise. Remove yolk and rub
+through a sieve. Clean one-half of a chicken's liver, finely chop and
+saut&eacute; in just enough butter to prevent burning. While cooking add a
+few drops of onion juice. Add to egg yolk, season with salt, pepper,
+and one-fourth teaspoon finely chopped parsley. Refill whites with
+mixture, cover with grated cheese, bake until cheese melts. Serve with
+one tablespoon tomato pur&eacute;e.</p>
+
+
+<p class="recipe">EGG FARCI II.</p>
+
+<p>Prepare one egg as for Egg Farci I. Add to yolk one-half tablespoon
+grated cheese, one-fourth teaspoon vinegar, few grains mustard, and
+salt and cayenne to taste; then add enough melted butter to make of
+right consistency to shape. Make into balls the size of the original
+yolks and refill whites. Arrange on serving-dish, place in a pan of
+hot water, cover, and let stand until thoroughly heated. Insert a
+small piece of parsley in each yolk.</p>
+
+
+<p class="recipe">BAKED EGG IN TOMATO.</p>
+
+<p>Cut a slice from stem end of a medium-sized tomato, and scoop out
+pulp. Slip an egg into cavity thus made, sprinkle with salt and
+pepper, replace cover, put in a small baking pan, and bake until egg
+is firm.</p>
+
+
+<p class="recipe">STEAMED EGG.</p>
+
+<p>Spread an individual earthen mould generously with butter. Season two
+tablespoons chopped cooked chicken, veal, or lamb, with one-fourth
+teaspoon salt and a few grains pepper. Line buttered mould with meat
+and slip in one egg. Cook in a moderate oven until egg is firm. Turn
+from mould and garnish with parsley.</p>
+
+
+<p class="recipe">CHICKEN SOUP WITH BEEF EXTRACT.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1/2 cup chicken stock<br /></span>
+<span class="i0">1/2 teaspoon Sauterne<br /></span>
+<span class="i0">1/8 teaspoon beef extract<br /></span>
+<span class="i0">1-1/2 tablespoons cream<br /></span>
+<span class="i0">Salt and pepper<br /></span>
+</div></div>
+
+<p>Heat stock to boiling point and add remaining ingredients.</p>
+
+
+<p class="recipe">CHICKEN SOUP WITH EGG CUSTARD.</p>
+
+<p>Serve Chicken Soup with Egg Custard.</p>
+
+<p>Egg Custard.&mdash;Beat yolk of one egg slightly, add one-half tablespoon,
+each, cream and water, and season with salt. Pour into a small
+buttered tin mould, place in pan of hot water, and bake until firm;
+cool, remove from mould, cut into fancy shapes.</p>
+
+
+<p class="recipe">CHICKEN SOUP WITH EGG BALLS I OR II.</p>
+
+<p>Egg Balls I.&mdash;Rub yolk of one hard boiled egg through a sieve, season
+with salt and pepper, and add enough raw egg yolk to make of right
+consistency to shape. Form into small balls, and poach in soup.</p>
+
+<p>Egg Balls II.&mdash;Rub one-half yolk of hard boiled egg through a sieve,
+add one-half of a hard boiled egg white finely chopped. Season with
+salt and moisten with yolk of raw egg until of right consistency to
+shape. Form and poach same as Egg Balls I.</p>
+
+
+<p class="recipe">CHICKEN SOUP WITH ROYAL CUSTARD.</p>
+
+<p>Serve Chicken Soup with Royal Custard.</p>
+
+<p>Royal Custard.&mdash;Beat yolk of one egg slightly, add two tablespoons
+chicken stock, season with salt and pepper, turn into a small buttered
+mould, and bake in a pan of hot water until firm. Cool, remove from
+mould, and cut into small cubes or fancy shapes.</p>
+
+
+<p class="recipe">ONION SOUP.</p>
+
+<p>Cook one-half large onion, thinly sliced, in one tablespoon butter
+eight minutes. Add three-fourths cup chicken stock, and let simmer
+twenty minutes. Rub through a sieve, add two tablespoons cream, and
+yolk one-half egg beaten slightly. Season with salt and pepper.</p>
+
+
+<p class="recipe">ASPARAGUS SOUP.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">12 stalks asparagus, or<br /></span>
+<span class="i0">1/3 cup canned asparagus tips<br /></span>
+<span class="i0">2/3 cup chicken stock<br /></span>
+<span class="i0">1/4 slice onion.<br /></span>
+<span class="i0">Yolk one egg<br /></span>
+<span class="i0">1 tablespoon heavy cream<br /></span>
+<span class="i0">1/8 teaspoon salt<br /></span>
+<span class="i0">Few grains pepper<br /></span>
+</div></div>
+
+<p>Cover asparagus with cold water, bring to boiling point, drain, and
+add stock and onion; let simmer eight minutes, rub through a sieve,
+reheat, add cream, egg and seasonings. Strain and serve.</p>
+
+
+<p class="recipe">TOMATO BISQUE.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">2/3 cup canned tomatoes<br /></span>
+<span class="i0">1/4 slice onion<br /></span>
+<span class="i0">Bit of bay leaf<br /></span>
+<span class="i0">2 cloves<br /></span>
+<span class="i0">1/4 cup boiling water<br /></span>
+<span class="i0">1/8 teaspoon soda<br /></span>
+<span class="i0">1/2 tablespoon butter<br /></span>
+<span class="i0">1/4 teaspoon salt<br /></span>
+<span class="i0">Few grains pepper<br /></span>
+<span class="i0">2 tablespoons heavy cream<br /></span>
+</div></div>
+
+<p>Cook first five ingredients for eight minutes. Rub through sieve, add
+soda, butter in small pieces, seasoning, and cream. Serve at once.</p>
+
+
+<p class="recipe">CAULIFLOWER SOUP.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1/3 cup cooked cauliflower<br /></span>
+<span class="i0">2/3 cup chicken stock<br /></span>
+<span class="i0">Small stalk celery<br /></span>
+<span class="i0">1/4 slice onion<br /></span>
+<span class="i0">1 egg yolk<br /></span>
+<span class="i0">1 tablespoon heavy cream<br /></span>
+<span class="i0">2 teaspoons butter<br /></span>
+<span class="i0">Salt and pepper<br /></span>
+</div></div>
+
+<p>Cook cauliflower stalk, celery and onion eight minutes. Rub through
+pur&eacute;e strainer, reheat, add egg yolk slightly beaten, cream, butter,
+and seasoning.</p>
+
+
+<p class="recipe">MUSHROOM SOUP.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">3 mushrooms<br /></span>
+<span class="i0">2/3 cup chicken stock<br /></span>
+<span class="i0">1/4 slice onion<br /></span>
+<span class="i0">2 teaspoons butter<br /></span>
+<span class="i0">1 egg yolk<br /></span>
+<span class="i0">1 tablespoon heavy cream<br /></span>
+<span class="i0">1 teaspoon sauterne<br /></span>
+<span class="i0">Salt and pepper<br /></span>
+</div></div>
+
+<p>Clean mushrooms, chop, and cook in one teaspoon butter five minutes.
+Add stock and let simmer eight minutes. Rub through a pur&eacute;e strainer,
+add egg yolk slightly beaten, cream, remaining butter, seasoning and
+wine.</p>
+
+
+<p class="recipe">SPINACH SOUP.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1 tablespoon cooked chopped spinach<br /></span>
+<span class="i0">2/3 cup chicken stock<br /></span>
+<span class="i0">1 egg yolk<br /></span>
+<span class="i0">1 tablespoon heavy cream<br /></span>
+<span class="i0">Salt and pepper<br /></span>
+</div></div>
+
+<p>Cook spinach with stock eight minutes. Rub through a pur&eacute;e strainer,
+reheat, add egg yolk slightly beaten, cream, and seasoning.</p>
+
+
+<p class="recipe">BROILED FISH, CUCUMBER SAUCE.</p>
+
+<p>Serve a small piece of broiled halibut, salmon, or sword fish, with
+cucumber sauce.</p>
+
+<p><span class="smcap">Cucumber Sauce.</span>&mdash;Pare one-half cucumber, grate and drain. Season with
+salt, pepper and vinegar.</p>
+
+
+<p class="recipe">BAKED FILLET OF HALIBUT, HOLLANDAISE SAUCE.</p>
+
+<p>Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with
+salt and pepper, place in pan, cover with buttered paper and bake
+twelve minutes. Serve with,</p>
+
+<p>Hollandaise Sauce.&mdash;Put yolk of one egg, one tablespoon butter, and
+one teaspoon lemon juice in a small sauce-pan. Put sauce-pan in a
+larger one containing water, and stir mixture constantly with wooden
+spoon until butter is melted. Then add one-half tablespoon butter, and
+as the mixture thickens another one-half tablespoon butter; season
+with salt and cayenne. This sauce is almost thick enough to hold its
+shape. One-eighth teaspoon of beef extract, or one-third teaspoon
+grated horseradish added to the first mixture gives variety to this
+sauce.</p>
+
+
+<p class="recipe">BAKED HALIBUT WITH TOMATO SAUCE.</p>
+
+<p>Wipe a small piece of halibut, and sprinkle with salt and pepper. Put
+in a buttered pan, cover with a thin strip of fat salt pork gashed
+several times, and bake twelve to fifteen minutes. Remove fish to
+serving dish, discarding pork. Cook eight minutes one-third cup of
+tomatoes, one-fourth slice onion, one clove, and a few grains salt and
+pepper. Remove onion and clove and run through a sieve. Add a few
+grains soda and cook until tomato is reduced to two teaspoons. Pour
+around fish and garnish with parsley.</p>
+
+
+<p class="recipe">HALIBUT WITH CHEESE.</p>
+
+<p>Sprinkle a small fillet of halibut with salt and pepper, brush over
+with melted butter, place in pan and bake twelve minutes. Remove to
+serving dish and pour over it the following sauce:</p>
+
+<p>Heat two tablespoons cream, add one-half egg yolk slightly beaten, and
+when well mixed one tablespoon grated cheese. Season with salt and
+paprika.</p>
+
+
+<p class="recipe">FINNAN HADDIE &Agrave; LA DELMONICO.</p>
+
+<p>Cover a small piece of finnan haddie with cold water, place on back of
+range and allow water to heat gradually to boiling point, then keep
+below boiling point for twenty minutes. Drain, rinse thoroughly, and
+separate into flakes; there should be two tablespoons. Reheat over hot
+water with one hard boiled egg thinly sliced in two tablespoons heavy
+cream. Season with salt and paprika, add one teaspoon butter and
+sprinkle with finely chopped parsley.</p>
+
+
+<p class="recipe">FILLET OF HADDOCK WITH WINE SAUCE.</p>
+
+<p>Remove skin from a small piece of haddock, put in a buttered baking
+pan, pour over it one teaspoon melted butter, one tablespoon white
+wine, and a few drops, each, of lemon juice and onion juice. Cover and
+bake. Remove to serving dish, and to liquor in pan add one tablespoon
+cream and one egg yolk slightly beaten. Season with salt and pepper.
+Strain over fish, and sprinkle with finely chopped parsley.</p>
+
+
+<p class="recipe">SMELTS WITH CREAM SAUCE.</p>
+
+<p>Clean two selected smelts and cut five diagonal gashes on sides of
+each. Season with salt, pepper, and lemon juice. Cover and let stand
+ten minutes. Roll in cream, dip in flour, and saut&eacute; in butter. Remove
+to serving dish, and to fat in pan add two tablespoons cream. Cook
+three minutes, season with salt, pepper, and a few drops lemon juice.
+Strain sauce around smelts and sprinkle with finely chopped parsley.</p>
+
+
+<p class="recipe">SMELTS &Agrave; LA MA&Icirc;TRE D'HOTEL.</p>
+
+<p>Prepare smelts same as for smelts with cream, and serve with ma&icirc;tre
+d'hotel butter.</p>
+
+
+<p class="recipe">SALT CODFISH WITH CREAM.</p>
+
+<p>Pick salt codfish into flakes; there should be two tablespoons. Cover
+with lukewarm water and let stand on back of range until soft. Drain,
+and add three tablespoons cream; as soon as cream is heated add yolk
+one small egg slightly beaten.</p>
+
+
+<p class="recipe">SALT CODFISH WITH CHEESE.</p>
+
+<p>To salt codfish with cream, add one-half tablespoon grated cheese and
+a few grains paprika.</p>
+
+
+<p class="recipe">BROILED BEEFSTEAK, SAUCE FIGARO.</p>
+
+<p>Serve a portion of broiled beefsteak with Sauce Figaro.</p>
+
+<p>Sauce Figaro.&mdash;To Hollandaise sauce add one teaspoon tomato pur&eacute;e. To
+prepare tomato pur&eacute;e stew tomatoes, force through a strainer and cook
+until reduced to a thick pulp.</p>
+
+
+<p class="recipe">ROAST BEEF, HORSERADISH CREAM SAUCE.</p>
+
+<p>Serve a slice of rare roast beef with Horseradish Cream Sauce.</p>
+
+<p>Horseradish Cream Sauce.&mdash;Beat one tablespoon heavy cream until stiff.
+As cream begins to thicken, add gradually three-fourths teaspoon
+vinegar. Season with salt and pepper, then fold in one-half tablespoon
+grated horseradish root.</p>
+
+
+<p class="recipe">FILLET OF BEEF.</p>
+
+<p>Wipe off a thick slice cut from tenderloin. Put in hot frying pan with
+three tablespoons butter. Sear one side, turn and sear other side.
+Cook eight minutes, turning frequently, taking care that the entire
+surface is seared, thus preventing the escape of the inner juices.</p>
+
+<p>Remove to hot serving dish, and pour over fat in pan, first strained
+through cheesecloth. Garnish with cooked cauliflower, canned string
+beans, reheated and seasoned, and saut&eacute;d mushroom caps.</p>
+
+
+<p class="recipe">LAMB CHOPS, SAUCE FINESTE.</p>
+
+<p>Serve lamb chops with Sauce Fineste.</p>
+
+<p>Sauce Fineste.&mdash;Cook one-half tablespoon butter until browned. Add a
+few grains, each, mustard and cayenne, one-fourth teaspoon
+Worcestershire Sauce, and a few drops lemon juice, and two tablespoons
+stewed and strained tomatoes.</p>
+
+
+<p class="recipe">SPINACH.</p>
+
+<p>Chop one cup cooked spinach drained as dry as possible. Season with
+salt and pepper, press through a pur&eacute;e strainer, reheat in butter,
+using as much as desired or as much as the spinach will take up.
+Arrange on serving dish and garnish with white of "hard boiled" egg
+cut in strips and yolk forced through strainer.</p>
+
+
+<p class="recipe">BRUSSELS SPROUTS WITH CURRY SAUCE.</p>
+
+<p>Pick over Brussels sprouts, remove wilted leaves, and soak in cold
+salt water fifteen minutes. Cook in boiling salted water twenty
+minutes, or until easily pierced with skewer. Drain, and pour over
+one-fourth cup curry sauce.</p>
+
+<p>Curry Sauce.&mdash;Mix one-fourth teaspoon mustard, one-fourth teaspoon
+salt, and a few grains paprika. Add yolk of one egg slightly beaten,
+one tablespoon olive oil, one and one-half tablespoons vinegar, and a
+few drops of onion juice. Cook over hot water, stirring constantly
+until mixture thickens. Add one-fourth teaspoon curry powder, one
+teaspoon melted butter, and one-eighth teaspoon chopped parsley.</p>
+
+
+<p class="recipe">FRIED CAULIFLOWER.</p>
+
+<p>Steam or boil a small cauliflower. Cool and separate into pieces.
+Saut&eacute; enough for one serving in olive oil until thoroughly heated.
+Season with salt and pepper, arrange on serving-dish, and pour over
+one tablespoon melted butter.</p>
+
+
+<p class="recipe">CAULIFLOWER &Agrave; LA HUNTINGTON.</p>
+
+<p>Separate hot steamed cauliflower into pieces and pour over sauce made
+same as sauce for Brussels sprouts with curry sauce.</p>
+
+
+<p class="recipe">CAULIFLOWER WITH HOLLANDAISE SAUCE.</p>
+
+<p>Serve boiled cauliflower with Hollandaise sauce, as given with baked
+fillet of halibut, Hollandaise sauce.</p>
+
+
+<p class="recipe">MUSHROOMS IN CREAM.</p>
+
+<p>Clean, peel and break in pieces six medium-sized mushroom caps. Saut&eacute;
+in one-half tablespoon butter three minutes. Add one and one-half
+tablespoons cream and cook until mushrooms are tender. Season with
+salt and pepper and a slight grating of nutmeg.</p>
+
+
+<p class="recipe">BROILED MUSHROOMS.</p>
+
+<p>Clean mushrooms, remove stems, and place caps on a buttered broiler.
+Broil five minutes, having gills nearest flame during first half of
+broiling. Arrange on serving dish, put a small piece of butter in each
+cap and sprinkle with salt and pepper.</p>
+
+
+<p class="recipe">SUPREME OF CHICKEN.</p>
+
+<p>Force breast of uncooked chicken through a meat chopper; there should
+be one-fourth cup. Add one egg beaten slightly and one-fourth cup
+heavy cream. Season with salt and pepper. Turn into slightly buttered
+mould, set in pan of hot water and bake until firm.</p>
+
+
+<p class="recipe">SARDINE RELISH.</p>
+
+<p>Melt one tablespoon butter, and add two tablespoons cream. Heat to
+boiling point, add three sardines freed from skin and bones, and
+separated in small pieces, and one hard-boiled egg finely chopped.
+Season with salt and cayenne.</p>
+
+
+<p class="recipe">DIABETIC RAREBIT.</p>
+
+<p>Beat two eggs slightly and add one-fourth teaspoon salt, a few grains
+cayenne, and two tablespoons, each, cream and water. Cook same as
+scrambled eggs, and just before serving add one-fourth Neufch&acirc;tel
+cheese mashed with fork.</p>
+
+
+<p class="recipe">CHEESE SANDWICHES.</p>
+
+<p>Cream one-third tablespoon butter and add one-half tablespoon, each,
+finely chopped cold boiled ham and cold boiled chicken; then season
+with salt and paprika. Spread between slices of Gruy&egrave;re cheese cut as
+thin as possible.</p>
+
+
+<p class="recipe">CHEESE CUSTARD.</p>
+
+<p>Beat one egg slightly, add one-fourth cup cold water, two tablespoons
+heavy cream, one tablespoon melted butter, one tablespoon grated
+cheese and a few grains salt. Turn into an individual mould, set in
+pan of hot water, and bake until firm.</p>
+
+
+<p class="recipe">COLD SLAW.</p>
+
+<p>Select a small heavy cabbage, remove outside leaves, and cut cabbage
+in quarters; with a sharp knife slice very thinly. Soak in cold water
+until crisp; drain, dry between towels, and mix with cream salad
+dressing.</p>
+
+
+<p class="recipe">CABBAGE SALAD.</p>
+
+<p>Finely shred one-fourth of a small firm cabbage. Let stand two hours
+in salted cold water, allowing one tablespoon of salt to a pint of
+water. Cook slowly thirty minutes one-fourth cup, each, vinegar and
+cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns,
+one-eighth teaspoon mustard seed and three cloves. Strain and pour
+over cabbage drained from salted water. Let stand two hours, again
+drain, and serve with or without mayonnaise dressing.</p>
+
+
+<p class="recipe">CABBAGE AND CELERY SALAD.</p>
+
+<p>Wash and scrape two stalks of celery, add an equal quantity of
+shredded cabbage, and six walnut meats broken in pieces. Serve with
+cream dressing.</p>
+
+
+<p class="recipe">CUCUMBER CUP.</p>
+
+<p>Pare a cucumber and cut in quarters cross wise. Remove center from one
+piece and fill cup thus made with tartare sauce. Serve on lettuce
+leaf.</p>
+
+
+<p class="recipe">CUCUMBER AND LEEK SALAD.</p>
+
+<p>Cut cucumber in small cubes and leeks in very thin slices. Mix, using
+equal parts, and serve with French dressing.</p>
+
+
+<p class="recipe">CUCUMBER AND WATERCRESS SALAD.</p>
+
+<p>Cut cucumbers in very thin slices, and with a three-tined fork make
+incisions around the edge of each slice. Arrange on a bed of
+watercress.</p>
+
+
+<p class="recipe">EGG SALAD I.</p>
+
+<p>Cut one hard-boiled egg in halves crosswise, in such a way that tops
+of halves may be left in points. Remove yolk, mash, moisten with
+cream, French or mayonnaise dressing, shape in balls, refill whites,
+and serve on lettuce leaves. Garnish with thin slices of radish, and a
+radish so cut as to represent a tulip.</p>
+
+
+<p class="recipe">EGG SALAD.</p>
+
+<p>Prepare egg same as for Egg Salad I, adding to yolk an equal amount of
+chopped cooked chicken or veal.</p>
+
+
+<p class="recipe">EGG AND CHEESE SALAD.</p>
+
+<p>Prepare egg same as for Egg Salad I, adding to yolk three-fourths
+tablespoon grated cheese; season with salt, cayenne and a few grains
+of mustard; then moisten with vinegar and melted butter. Serve with or
+without salad dressing.</p>
+
+
+<p class="recipe">EGG AND CUCUMBER SALAD.</p>
+
+<p>Cut one hard boiled egg in thin slices. Cut as many very thin slices
+from a chilled cucumber as there are slices of egg. Arrange in the
+form of a circle (alternating egg and cucumber), having slices overlap
+each other. Fill in center with chicory or watercress. Serve with
+salad dressing.</p>
+
+
+<p class="recipe">CHEESE SALAD.</p>
+
+<p>Mash one-sixth of a Neufch&acirc;tel cheese and moisten with cream. Shape in
+forms the size of a robin's egg. Arrange on a lettuce leaf and
+sprinkle with finely chopped parsley which has been dried. Serve with
+salad dressing.</p>
+
+
+<p class="recipe">CHEESE AND OLIVE SALAD.</p>
+
+<p>Mash one-eighth of a cream cheese, and season with salt and cayenne.
+Add finely chopped olives, two lettuce leaves, finely cut, and a small
+piece of canned pimento, to give color. Press in original shape of
+cheese and let stand two hours. Cut in slices and serve on lettuce
+leaves with mayonnaise dressing.</p>
+
+
+<p class="recipe">CHEESE AND TOMATO SALAD.</p>
+
+<p>Peel and chill one medium-sized tomato, and scoop out a small portion
+of the pulp. Mix equal quantities of Roquefort and Neufch&acirc;tel cheese
+and mash, then moisten with French dressing. Fill cavity made in
+tomato with cheese. Serve on lettuce leaves with French dressing.</p>
+
+
+<p class="recipe">FISH SALAD I.</p>
+
+<p>Remove salmon from can, rinse thoroughly with hot water and separate
+in flakes; there should be one-fourth cup. Mix one-eighth teaspoon
+salt, a few grains, each, mustard and paprika, one teaspoon melted
+butter, one-half tablespoon cream, one tablespoon water, one-half
+tablespoon vinegar and yolk of one egg; cook over hot water until
+mixture thickens; then add one-fourth teaspoon granulated gelatin
+soaked in one teaspoon cold water. Add to salmon, mould, chill, and
+serve with cucumber sauce.</p>
+
+<p>Cucumber Sauce.&mdash;Pare one-fourth cucumber; chop, drain, and add French
+dressing to taste.</p>
+
+
+<p class="recipe">ASPARAGUS SALAD.</p>
+
+<p>Drain and rinse four stalks of canned asparagus. Cut a ring one-third
+inch wide from a red pepper. Put asparagus stalks through ring,
+arrange on lettuce leaves, and pour over French dressing.</p>
+
+
+<p class="recipe">TOMATO JELLY SALAD.</p>
+
+<p>Season one-fourth cup hot stewed and strained tomato with salt, and
+add one-third teaspoon granulated gelatin soaked in a teaspoon cold
+water. Turn into an individual mould, chill, turn from mould, arrange
+on lettuce leaves, and garnish with mayonnaise dressing.</p>
+
+
+<p class="recipe">FROZEN TOMATO SALAD.</p>
+
+<p>Season stewed and strained tomato with salt and cayenne. Fill a small
+tin box with mixture, cover with buttered paper, then tight-fitting
+cover, pack in salt and ice, equal parts, and let stand two hours.
+Remove from mould, place on lettuce leaf and serve with mayonnaise
+dressing.</p>
+
+
+<p class="recipe">TOMATO JELLY SALAD WITH VEGETABLES.</p>
+
+<p>Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth
+slice onion, four peppercorns, one clove, eight minutes. Remove
+vegetables and rub tomato through a sieve; there should be one-fourth
+cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon
+cold water, a few grains salt, and four drops vinegar. Line an
+individual mould with cucumber cut in fancy shapes, and string beans,
+then pour in mixture. Chill, remove from mould, arrange on lettuce
+leaf, and garnish with mayonnaise dressing.</p>
+
+
+<p class="recipe">TOMATO BASKET OF PLENTY.</p>
+
+<p>Cut a medium-sized tomato in shape of a basket, leaving stem end on
+top of handle. Fill basket with cold cooked string beans cut in small
+pieces and two halves of English walnut meats cut in pieces, moistened
+with French dressing. Serve on lettuce leaf.</p>
+
+
+<p class="recipe">TOMATO AND CHIVE SALAD.</p>
+
+<p>Remove skin from small tomato. Chill and cut in halves crosswise.
+Spread with mayonnaise, sprinkle with finely chopped chives, and serve
+on lettuce leaf.</p>
+
+
+<p class="recipe">CANARY SALAD.</p>
+
+<p>Cut a slice from the stem end of a bright red apple and scoop out
+pulp, leaving enough to keep shell in shape. Fill shell thus made with
+grapefruit pulp and finely chopped celery, using twice as much
+grapefruit as celery. It will be necessary to drain some of the juice
+from the grapefruit. Moisten with mayonnaise dressing, replace the
+cover and arrange on lettuce leaf, and garnish with a canary made from
+Neufch&acirc;tel cheese, coloring yellow and shaping, designating eyes with
+paprika and putting a few grains on the body of the bird. Also garnish
+with three eggs made from cheese, colored green and speckled with
+paprika.</p>
+
+<p>Note.&mdash;Do not use apple pulp.</p>
+
+
+<p class="recipe">HARVARD SALAD.</p>
+
+<p>Cut a selected lemon in the form of a basket with handle, and scoop
+out all the pulp. Fill basket thus made with one tablespoon cold
+cooked chicken or sweet bread cut in small dice, mixed with one-half
+tablespoon small cucumber dice, and one teaspoon finely chopped celery
+moistened with cream or mayonnaise dressing. Spread top with dressing
+and sprinkle with thin parings cut from round red radishes finely
+chopped. Insert a small piece of parsley on top of handle. Arrange on
+watercress.</p>
+
+
+<p class="recipe">CUCUMBER BOATS.</p>
+
+<p>Cut a small cucumber in halves lengthwise. Scoop out centres and cut
+boat-shaped. Cut cucumber cut from boats in small pieces and add one
+and one-half olives finely chopped. Moisten with French dressing, fill
+boats with mixture and serve on lettuce leaves.</p>
+
+
+<p class="recipe">SPINACH SALAD.</p>
+
+<p>Drain and finely chop one-fourth cup cooked spinach. Season with salt,
+pepper, lemon juice, and melted butter. Pack solidly in an individual
+mould, chill, remove from mould, and arrange on a thin slice of cooked
+tongue cut in circular shape. Garnish base of mould with wreath of
+parsley and top with sauce tartare.</p>
+
+<p>Sauce Tartare.&mdash;To one tablespoon mayonnaise dressing add
+three-fourths teaspoon finely chopped capers, pickles, olives, and
+parsley, having equal parts of each.</p>
+
+
+<p class="recipe">SWEETBREAD AND CUCUMBER SALAD.</p>
+
+<p>Mix two tablespoons cold cooked sweetbread cut in cubes, one
+tablespoon cucumber cubes, and one-half tablespoon finely chopped
+celery. Beat one and one-half tablespoons heavy cream until stiff,
+then add one-eighth teaspoon granulated gelatin dissolved in one
+teaspoon boiling water and three-fourths teaspoon vinegar. Set in a
+pan of ice water and as mixture begins to thicken, add sweetbreads and
+vegetables. Mould and chill. Remove from mould, arrange on lettuce
+leaves, and garnish top with a slice of cucumbers and sprig of
+parsley.</p>
+
+
+<p class="recipe">CHICKEN AND NUT SALAD.</p>
+
+<p>Mix two tablespoons cold cooked chicken or fowl cut in cubes with one
+tablespoon finely chopped celery and one-half tablespoon English
+walnut meats browned in oven with one-eighth teaspoon butter and a few
+grains salt, then broken in pieces. Moisten with mayonnaise dressing.
+Mound and garnish with curled celery, tips of celery, and whole nut
+meats.</p>
+
+
+<p class="recipe">PRINCESS PUDDING</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1 egg yolk<br /></span>
+<span class="i0">3/4 teaspoon granulated gelatin dissolved in<br /></span>
+<span class="i0">1 tablespoon boiling water<br /></span>
+<span class="i0">2 teaspoons lemon juice<br /></span>
+<span class="i0">1/4 grain saccharine dissolved in<br /></span>
+<span class="i0">1/4 teaspoon cold water<br /></span>
+<span class="i0">1 egg white.<br /></span>
+</div></div>
+
+<p>Beat egg yolk until thick and lemon-colored, add gelatin, continue the
+beating. As mixture thickens add gradually the lemon juice and
+saccharine. Fold in white of egg beaten until stiff and dry. Turn into
+a mould and chill.</p>
+
+
+<p class="recipe">COFFEE BAVARIAN CREAM.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">2 tablespoons coffee infusion<br /></span>
+<span class="i0">1 tablespoon water<br /></span>
+<span class="i0">2 tablespoons heavy cream<br /></span>
+<span class="i0">1 egg yolk<br /></span>
+<span class="i0">Few grains salt<br /></span>
+<span class="i0">3/4 teaspoon granulated gelatin soaked in<br /></span>
+<span class="i0">1 teaspoon cold water.<br /></span>
+<span class="i0">1 grain saccharine dissolved in<br /></span>
+<span class="i0">1/2 teaspoon cold water<br /></span>
+<span class="i0">1 egg white<br /></span>
+<span class="i0">1/4 teaspoon vanilla<br /></span>
+</div></div>
+
+<p>Scald coffee, water and one-half cream. Add egg yolk, slightly beaten,
+and cook until mixture thickens; then add gelatin and salt. Remove
+from fire, cool, add saccharine, remaining cream beaten stiff, egg
+white beaten until stiff, and teaspoon vanilla. Turn into mould and
+chill.</p>
+
+
+<p class="recipe">LEMON CREAM SHERBET.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1/4 cup cream<br /></span>
+<span class="i0">2 tablespoons cold water<br /></span>
+<span class="i0">1/2 grain saccharine dissolved in<br /></span>
+<span class="i0">1/2 teaspoon cold water<br /></span>
+<span class="i0">4 drops lemon juice<br /></span>
+<span class="i0">Few grains salt<br /></span>
+</div></div>
+
+<p>Mix ingredients in order given and freeze.</p>
+
+
+<p class="recipe">ORANGE ICE.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1/3 cup orange juice<br /></span>
+<span class="i0">1 teaspoon lemon juice<br /></span>
+<span class="i0">2 tablespoons cold water<br /></span>
+<span class="i0">1/2 grain saccharine dissolved in<br /></span>
+<span class="i0">1/2 teaspoon cold water<br /></span>
+</div></div>
+
+<p>Mix ingredients in order given, and freeze.</p>
+
+
+<p class="recipe">GRAPEFRUIT ICE.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1/4 cup grapefruit juice<br /></span>
+<span class="i0">1/4 cup water<br /></span>
+<span class="i0">1/2 grain saccharine dissolved in<br /></span>
+<span class="i0">1/2 teaspoon cold water.<br /></span>
+</div></div>
+
+<p>Remove juice from grapefruit, strain and add remaining ingredients,
+and freeze to a mush. Serve in sections of grapefruit.</p>
+
+
+<p class="recipe">FROZEN PUNCH.</p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">1/4 cup cream<br /></span>
+<span class="i0">2 tablespoons cold water<br /></span>
+<span class="i0">1-1/2 teaspoons rum<br /></span>
+<span class="i0">1 egg yolk<br /></span>
+<span class="i0">1/2 grain saccharine dissolved in<br /></span>
+<span class="i0">1/2 teaspoon cold water<br /></span>
+<span class="i0">Few grains salt<br /></span>
+</div></div>
+
+<p>Scald one-half cream with water, add egg yolk slightly beaten and cook
+over hot water until mixture thickens. Cool, add remaining ingredients
+and freeze.</p>
+
+
+
+<hr style="width: 65%;" />
+<h2>DIET LISTS.</h2>
+
+
+<p>Attention is called to the fact that the protein allowance in the
+following diets is not large. The first two tables represent fast
+days; the next six are transitional days, in which the nourishment is
+gradually increased but does not satisfy the caloric needs. The
+remainder may be selected according to the needs of the case or the
+weight of the patient.</p>
+
+<p>To prevent monotony or to give variety, one meat may be substituted
+for another, or one "5%" vegetable for another. The fat may be
+increased by the addition of butter or olive oil if more calories are
+needed to maintain body weight. However, it is not considered
+desirable to give so much fat that the weight will increase.</p>
+
+
+
+<table summary="TABLE I" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE I.</td></tr>
+<tr><td class="tl">Protein, 10 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 15 grams</td></tr>
+<tr><td class="tl">Fat, 7 grams</td></tr>
+<tr><td class="tl">Calories, 200</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;String beans (canned).</td> <td class="tl" style="width: 30%;">120 grams</td>  <td class="tl" style="width: 30%;">2-1/2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus (canned).</td>    <td class="tl">150 grams</td>   <td class="tl">3 h. tbsp. or 13-1/2 stalks 4 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea or coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>                <td class="tl">100 grams</td>   <td class="tl">6 pieces 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach (cooked).</td>      <td class="tl">135 grams</td>   <td class="tl">3 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea or coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>             <td class="tl">100 grams</td>   <td class="tl">2 h. tbsp. or 9 stalks 4 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>                <td class="tl">100 grams</td>   <td class="tl">6 pieces 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea or coffee.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE II" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE II.</td></tr>
+
+<tr><td class="tl">Protein, 7 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 15 grams</td></tr>
+<tr><td class="tl">Fat, 6 grams</td></tr>
+<tr><td class="tl">Calories, 150</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Asparagus (canned).</td>  <td class="tl" style="width: 30%;">75 grams</td>  <td class="tl" style="width: 30%;">1-3/4 h. tbsp. (chopped).</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">65 grams</td>  <td class="tl">1 very h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea or coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions (cooked).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">50 grams</td>  <td class="tl">3 pieces about 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea or coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">50 grams</td>  <td class="tl">3 pieces 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea or coffee.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE III" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE III.</td></tr>
+
+<tr><td class="tl">Protein, 24 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 8 grams</td></tr>
+<tr><td class="tl">Fat, 22 grams</td></tr>
+<tr><td class="tl">Calories, 340</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;String beans.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE IV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE IV.</td></tr>
+
+<tr><td class="tl">Protein, 31 grams</td></tr>
+<tr><td class="tl">Fat, 14 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 17 grams</td></tr>
+<tr><td class="tl">Calories, 327</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>  <td class="tl" style="width: 30%;">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chicken.</td>  <td class="tl">35 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea or coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">240 grams</td>  <td class="tl">5 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea or coffee.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE V" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE V.</td></tr>
+
+<tr><td class="tl">Protein, 43 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 15 grams</td></tr>
+<tr><td class="tl">Fat, 19 grams</td></tr>
+<tr><td class="tl">Calories, 414</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>  <td class="tl" style="width: 30%;">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chicken.</td>  <td class="tl">70 grams</td>  <td class="tl">1 mod. serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage (cooked).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE VI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE VI.</td></tr>
+
+<tr><td class="tl">Protein, 38 grams</td></tr>
+<tr><td class="tl">Fat, 31 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 19 grams</td></tr>
+<tr><td class="tl">Calories, 520</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>  <td class="tl" style="width: 30%;">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery (cooked).</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">20 grams</td>  <td class="tl">2 medium leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE VII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE VII.</td></tr>
+
+<tr><td class="tl">Protein, 35 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 17 grams</td></tr>
+<tr><td class="tl">Fat, 100 grams</td></tr>
+<tr><td class="tl">Calories, 1143</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices about 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp. or 9 stalks 4 in. long (canned).</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans (cooked).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower (cooked).</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">2-1/2 ounces</td>  <td class="tl">5 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE VIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE VIII.</td></tr>
+
+<tr><td class="tl">Protein, 40 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 16 grams</td></tr>
+<tr><td class="tl">Fat, 104 grams</td></tr>
+<tr><td class="tl">Calories, 1196</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>  <td class="tl" style="width: 30%;">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp or 9 stalks 4 in. long (canned).</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">50 grams</td>  <td class="tl">2 slices about 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans (canned).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream 40%.</td>  <td class="tl">3 ounces</td>  <td class="tl">6 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE IX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE IX.</td></tr>
+
+<tr><td class="tl">Protein, 50 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 15 grams</td></tr>
+<tr><td class="tl">Fat, 125 grams</td></tr>
+<tr><td class="tl">Calories, 1500</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Eggs.</td>  <td class="tl" style="width: 30%;">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans(canned).</td>  <td class="tl">100 grams</td>  <td class="tl">3 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chop.</td>  <td class="tl">100 grams</td>  <td class="tl">1 chop.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage (cooked).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus (canned).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower (cooked).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 square.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">5 ounces</td>  <td class="tl">10 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE X" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE X.</td></tr>
+
+<tr><td class="tl">Protein, 61 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 16 grams</td></tr>
+<tr><td class="tl">Fat, 160 grams</td></tr>
+<tr><td class="tl">Calories, 1795</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes (canned).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chicken.</td>  <td class="tl">50 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">20 grams</td>  <td class="tl">2 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">50 grams</td>  <td class="tl">5 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">5 ounces</td>  <td class="tl">10 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XI.</td></tr>
+
+<tr><td class="tl">Protein, 38 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 20 grams</td></tr>
+<tr><td class="tl">Fat, 100 grams</td></tr>
+<tr><td class="tl">Calories, 1168</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">30 grams</td>  <td class="tl" style="width: 30%;">1-1/2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">50 grams</td>  <td class="tl">1 very small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Scraped beef balls.</td>     <td class="tl">40 grams = 1-1/3 oz.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chopped celery salad.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">2 tbsp.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XII.</td></tr>
+
+<tr><td class="tl">Protein, 35 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 16 grams</td></tr>
+<tr><td class="tl">Fat, 92 grams</td></tr>
+<tr><td class="tl">Calories, 1064</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>  <td class="tl" style="width: 30%;">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">80 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg, white.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">10 grams</td>  <td class="tl">1 leaf.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Olive oil.</td>  <td class="tl">5 grams</td>  <td class="tl">1 teaspoon. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">3 ounces</td>  <td class="tl">6 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XIII.</td></tr>
+
+<tr><td class="tl">Protein, 40 grams</td></tr>
+<tr><td class="tl">Fat, 110 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 21 grams</td></tr>
+<tr><td class="tl">Calories, 1187</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squab.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Carrots.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">3-1/2 ounces</td>  <td class="tl">7 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XIV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XIV.</td></tr>
+
+<tr><td class="tl">Protein, 40 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 20 grams</td></tr>
+<tr><td class="tl">Fat, 103 grams</td></tr>
+<tr><td class="tl">Calories, 1200</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>                 <td class="tl">1 + 1 egg white.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">50 grams</td>  <td class="tl">1 very small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">Scraped beef balls</td>      <td class="tl">40 grams</td>   <td class="tl">1-1/3 oz.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">5 ounces</td>  <td class="tl">10 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XV.</td></tr>
+
+<tr><td class="tl">Protein, 40 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 22 grams</td></tr>
+<tr><td class="tl">Fat, 105 grams</td></tr>
+<tr><td class="tl">Calories, 2100</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>  <td class="tl" style="width: 30%;">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chop.</td>  <td class="tl">105 grams</td>  <td class="tl">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peas.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">50 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XVI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XVI.</td></tr>
+
+<tr><td class="tl">Protein, 40 grams</td></tr>
+<tr><td class="tl">Fat, 100 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 30 grams</td></tr>
+<tr><td class="tl">Calories, 1200</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peas (canned).</td>  <td class="tl">75 grams</td>  <td class="tl">1-3/4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth&mdash;6 ounces with vegetables:</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Cabbage.</td>  <td class="tl">25 grams</td>  <td class="tl">1 level tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">25 grams</td>  <td class="tl">1 level tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Turnips.</td>  <td class="tl">25 grams</td>  <td class="tl">1 level tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Celery.</td>  <td class="tl">50 grams</td>  <td class="tl">3 pieces 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squash.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">75 grams</td>  <td class="tl">1-3/4 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">175 grams</td>  <td class="tl">3-3/4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">50 grams</td>  <td class="tl">5 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XVII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XVII.</td></tr>
+
+<tr><td class="tl">Protein, 40 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 30 grams</td></tr>
+<tr><td class="tl">Fat, 100 grams</td></tr>
+<tr><td class="tl">Calories, 1200</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices about 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus (chopped).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chicken.</td>  <td class="tl">50 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 thin slice, baker's loaf.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XVIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XVIII.</td></tr>
+
+<tr><td class="tl">Protein, 40 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 35 grams</td></tr>
+<tr><td class="tl">Fat, 110 grams</td></tr>
+<tr><td class="tl">Calories, 1330</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices about 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peas.</td>  <td class="tl">75 grams</td>  <td class="tl">1-3/4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth&mdash;chicken, lamb or beef.</td>     <td class="tl">6 ounces</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">150 grams</td>  <td class="tl">9 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squash.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Beets.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage (raw).</td>  <td class="tl">25 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XIX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XIX.</td></tr>
+
+<tr><td class="tl">Protein, 40 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 35 grams</td></tr>
+<tr><td class="tl">Fat, 115 grams</td></tr>
+<tr><td class="tl">Calories, 1370</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">3 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Potatoes (boiled).</td>  <td class="tl">50 grams</td>  <td class="tl">1 very small one.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>                   <td class="tl">6 ounces</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squab.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks about 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">140 grams</td>  <td class="tl">3 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Milk.</td>  <td class="tl">4 ounces</td>  <td class="tl">1/2 glass.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XX.</td></tr>
+
+<tr><td class="tl">Protein, 50 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 35 grams</td></tr>
+<tr><td class="tl">Fat, 130 grams</td></tr>
+<tr><td class="tl">Calories, 1557</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Orange.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">1 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">50 grams</td>  <td class="tl">3 slices, 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Boiled onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 small leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">20 grams</td>  <td class="tl">1 very thin slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXI.</td></tr>
+
+<tr><td class="tl">Protein, 50 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 40 grams</td></tr>
+<tr><td class="tl">Fat, 158 grams</td></tr>
+<tr><td class="tl">Calories, 1830</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">20 grams</td>  <td class="tl">1 slice, 3 x 3 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">100 grams</td>  <td class="tl">10 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions (boiled).</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">Bread.</td>                  <td class="tl">15 grams</td>   <td class="tl">1 slice very thin, 3 x 3 x 1/4</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Milk.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">50 grams</td>  <td class="tl">5 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">5 ounces</td>  <td class="tl">10 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXII.</td></tr>
+
+<tr><td class="tl">Protein, 60 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 30 grams</td></tr>
+<tr><td class="tl">Fat, 158 grams</td></tr>
+<tr><td class="tl">Calories, 1830</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">420 grams</td>  <td class="tl">4 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 medium sized.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Olive oil.</td>  <td class="tl">21 grams</td>  <td class="tl">1-1/2 tbsp.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chicken.</td>  <td class="tl">50 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">100 grams</td>  <td class="tl">10 medium leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">15 grams</td>  <td class="tl">1-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">6  ounces</td>  <td class="tl">12 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXIII.</td></tr>
+
+<tr><td class="tl">Protein, 62 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 31 grams</td></tr>
+<tr><td class="tl">Fat, 153 grams</td></tr>
+<tr><td class="tl">Calories, 1800</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peas.</td>  <td class="tl">75 grams</td>  <td class="tl">1-1/2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth&mdash;100 c.c. with vegetables: =</td> <td class="tl">7 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Cabbage.</td>  <td class="tl">25 grams</td>  <td class="tl">1 level tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Tomato.</td>  <td class="tl">25 grams</td>  <td class="tl">1 level tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Turnip.</td>  <td class="tl">25 grams</td>  <td class="tl">1 level tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Celery (chopped).</td>  <td class="tl">50 grams</td>  <td class="tl">2 level tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squash.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">75 grams</td>  <td class="tl">1-1/2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chicken.</td>  <td class="tl">75 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">175 grams</td>  <td class="tl">2-3/4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">50 grams</td>  <td class="tl">5 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">5 ounces</td>  <td class="tl">10 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Olive oil.</td>  <td class="tl">7 grams</td>  <td class="tl">1/2 tbsp. +</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXIV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXIV.</td></tr>
+
+<tr><td class="tl">Protein, 60 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 30 grams</td></tr>
+<tr><td class="tl">Fat, 158 grams</td></tr>
+<tr><td class="tl">Calories, 1830</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td> <td class="tl">3 h. tbsp. &mdash;</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">100 grams</td>  <td class="tl">10 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Olive oil.</td>  <td class="tl">21 grams</td>  <td class="tl">1-1/2 tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chicken.</td>  <td class="tl">50 grams</td>  <td class="tl">1 very small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">280 grams</td>  <td class="tl">4 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">50 grams</td>  <td class="tl">5 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">5 ounces</td>  <td class="tl">10 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXV.</td></tr>
+
+<tr><td class="tl">Protein, 60 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 30 grams</td></tr>
+<tr><td class="tl">Fat, 154 grams</td></tr>
+<tr><td class="tl">Calories, 1800</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">60 grams</td>  <td class="tl" style="width: 30%;">2-1/2 slices, 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2-1/2 h. tbsp.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">150 grams</td>  <td class="tl">3 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Beets.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Ham.</td>  <td class="tl">50 grams</td>  <td class="tl">1 very small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">100 grams</td>  <td class="tl">10 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">40 grams</td>  <td class="tl">4 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXVI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXVI.</td></tr>
+
+<tr><td class="tl">Protein, 40 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 36 grams</td></tr>
+<tr><td class="tl">Fat, 105 grams</td></tr>
+<tr><td class="tl">Calories, 1280</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">2 slices.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Potatoes (mashed).</td>  <td class="tl">60 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squab.</td>  <td class="tl">100 grams</td>  <td class="tl">1 squab (small).</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 c.c.</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Milk.</td>  <td class="tl">120 c.c.</td>  <td class="tl">1/2 glass.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXVII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXVII.</td></tr>
+
+<tr><td class="tl">Protein, 50 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 40 grams</td></tr>
+<tr><td class="tl">Fat, 131 grams</td></tr>
+<tr><td class="tl">Calories, 1587</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>  <td class="tl" style="width: 30%;">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">35 grams</td>  <td class="tl">1 slice, 3 x 3-1/2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chop.</td>  <td class="tl">100 grams</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Carrots.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">50 grams</td>  <td class="tl">2 slices.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peas.</td>  <td class="tl">55 grams</td>  <td class="tl">1 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">3 ounces</td>  <td class="tl">6 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXVIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXVIII.</td></tr>
+
+<tr><td class="tl">Protein, 50 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 50 grams</td></tr>
+<tr><td class="tl">Fat, 124 grams</td></tr>
+<tr><td class="tl">Calories, 1563</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Orange.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">1 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">10 grams</td>  <td class="tl">1 slice, 2 x 1 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">100 grams</td>  <td class="tl">10 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cold ham.</td>  <td class="tl">50 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 3 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">30 grams</td>  <td class="tl">3 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXIX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXIX.</td></tr>
+
+<tr><td class="tl">Protein, 52 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 52 grams</td></tr>
+<tr><td class="tl">Fat, 116 grams</td></tr>
+<tr><td class="tl">Calories, 1504</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Orange.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">1 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">50 grams</td>  <td class="tl">2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">20 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Boiled ham.</td>  <td class="tl">100 grams</td>  <td class="tl">1 large slice (thin).</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Brussels sprouts.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Milk.</td>  <td class="tl">6 ounces</td>  <td class="tl">1 glass.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Scotch broth.</td>  <td class="tl">6 ounces</td>  <td class="tl">12 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">50 grams</td>  <td class="tl">5 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">20 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">3 ounces</td>  <td class="tl">6 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXX.</td></tr>
+
+<tr><td class="tl">Protein, 50 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 50 grams</td></tr>
+<tr><td class="tl">Fat, 117 grams</td></tr>
+<tr><td class="tl">Calories, 1590</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Orange.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">1 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">50 grams</td>  <td class="tl">2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chop.</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium chop.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">10 grams</td>  <td class="tl">1 leaf.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">30 grams</td>  <td class="tl">3 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">3 ounces</td>  <td class="tl">6 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXXI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXI.</td></tr>
+
+<tr><td class="tl">Protein, 53 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 50 grams</td></tr>
+<tr><td class="tl">Fat, 133 grams</td></tr>
+<tr><td class="tl">Calories, 1658</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Orange.</td>  <td class="tl" style="width: 30%;">150 grams</td>  <td class="tl" style="width: 30%;">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">60 grams</td>  <td class="tl">2-1/2 slices.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">20 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">50 grams</td>  <td class="tl">1 very small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">100 grams</td>  <td class="tl">10 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Ham.</td>  <td class="tl">50 grams</td>  <td class="tl">1 small slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">15 grams</td>  <td class="tl">1 slice, 3 x 1 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">3 ounces</td>  <td class="tl">6 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXXII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXII.</td></tr>
+
+<tr><td class="tl">Protein, 101 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 51 grams</td></tr>
+<tr><td class="tl">Fat, 255 grams</td></tr>
+<tr><td class="tl">Calories, 2995</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Orange.</td>  <td class="tl" style="width: 30%;">50 grams</td>  <td class="tl" style="width: 30%;">1/2 orange (small).</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">20 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lamb chop.</td>  <td class="tl">180 grams</td>  <td class="tl">2 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Potato.</td>  <td class="tl">50 grams</td>  <td class="tl">1 very small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnip.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">10 grams</td>  <td class="tl">1 leaf.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomato (raw).</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium.</td></tr>
+<tr><td class="tl">Custard&mdash;made with one egg and part of the cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Olive oil.</td>           <td class="tl">1-1/2 tbsp.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">50 grams</td>  <td class="tl">2 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">20 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">50 grams</td>  <td class="tl">5 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">6 ounces</td>  <td class="tl">12 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXXIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXIII.</td></tr>
+
+<tr><td class="tl">Protein, 60 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 55 grams</td></tr>
+<tr><td class="tl">Fat, 159 grams</td></tr>
+<tr><td class="tl">Calories, 1950</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Orange.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">1 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">100 grams</td>  <td class="tl">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Carrots.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 medium leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">10 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">60 grams</td>  <td class="tl">1 very h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXXIV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXIV.</td></tr>
+
+<tr><td class="tl">Protein, 60 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 50 grams</td></tr>
+<tr><td class="tl">Fat, 145 grams</td></tr>
+<tr><td class="tl">Calories, 1800</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>  <td class="tl" style="width: 30%;">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">100 grams</td>  <td class="tl">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">35 grams</td>  <td class="tl">1 slice, medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squab.</td>  <td class="tl">100 grams</td>  <td class="tl">1 squab (small).</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 medium leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks, 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">30 grams</td>  <td class="tl">1 slice, med. thin.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">30 grams</td>  <td class="tl">3 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">3-1/2 ounces</td>  <td class="tl">7 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXXV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXV.</td></tr>
+
+<tr><td class="tl">Protein, 63 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 60 grams</td></tr>
+<tr><td class="tl">Fat, 140 grams</td></tr>
+<tr><td class="tl">Calories, 1800</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Grape fruit.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">1/2 small grape fruit.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">100 grams</td>  <td class="tl">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">30 grams</td>  <td class="tl">1 slice, med. thin.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squab.</td>  <td class="tl">100 grams</td>  <td class="tl">1 squab.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Carrots.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">100 grams</td>  <td class="tl">10 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">30 grams</td>  <td class="tl">1 slice, med. thin.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">3 ounces</td>  <td class="tl">6 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXXVI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXVI.</td></tr>
+
+<tr><td class="tl">Protein, 60 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 60 grams</td></tr>
+<tr><td class="tl">Fat, 140 grams</td></tr>
+<tr><td class="tl">Calories, 1794</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Orange.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">1 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">100 grams</td>  <td class="tl">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">35 grams</td>  <td class="tl">1 slice medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">16 slices (thin).</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">30 grams</td>  <td class="tl">1 slice, med. thin.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">3 ounces</td>  <td class="tl">6 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXXVII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXVII.</td></tr>
+
+<tr><td class="tl">Protein, 74 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 62 grams</td></tr>
+<tr><td class="tl">Fat, 179 grams</td></tr>
+<tr><td class="tl">Calories, 2220</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">30 grams</td>  <td class="tl">1 slice, 3 x 3 x 1/2 in. medium thin.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chicken.</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Baked potato.</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomato.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Olive oil.</td>  <td class="tl">13 grams</td>  <td class="tl">1 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">7 ounces</td>  <td class="tl">14 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXXVIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXVIII.</td></tr>
+
+<tr><td class="tl">Protein, 71 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 60 grams</td></tr>
+<tr><td class="tl">Fat, 184 grams</td></tr>
+<tr><td class="tl">Calories, 2242</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">100 grams</td> <td class="tl">4 slices 6 in. long</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Carrots.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">100 grams</td>  <td class="tl">10 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lima beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Beef juice.</td>  <td class="tl">4 ounces</td>  <td class="tl">8 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice 3 x 3 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">7 ounces</td>  <td class="tl">14 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XXXIX" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XXXIX.</td></tr>
+
+<tr><td class="tl">Protein, 72 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 65 grams</td></tr>
+<tr><td class="tl">Fat, 174 grams</td></tr>
+<tr><td class="tl">Calories, 2170</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squab.</td>  <td class="tl">100 grams</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Strawberries.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Fish (Haddock).</td>                    <td class="tl">1 very small helping.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">10 grams</td>  <td class="tl">1 square.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">7 ounces</td>  <td class="tl">14 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XL" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XL.</td></tr>
+
+<tr><td class="tl">Protein, 71 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 65 grams</td></tr>
+<tr><td class="tl">Fat, 183 grams</td></tr>
+<tr><td class="tl">Calories, 2257</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">20 grams</td>  <td class="tl">1 very small slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Carrots.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">180 c.c.</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Roast lamb.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Baked potato.</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">10 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">20 grams</td>  <td class="tl">1 very small slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">25 grams</td>  <td class="tl">2-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">7 ounces</td>  <td class="tl">14 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XLI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLI.</td></tr>
+
+<tr><td class="tl">Protein, 77 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 68 grams</td></tr>
+<tr><td class="tl">Fat, 185 grams</td></tr>
+<tr><td class="tl">Calories, 2315</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tomatoes.</td>  <td class="tl">100 grams</td>  <td class="tl">1 med. tomato.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">6 ounces</td>  <td class="tl">1 glass.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Haddock.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small helping.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Onions.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Baked potato.</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cold boiled ham.</td>  <td class="tl">75 grams</td>  <td class="tl">1 slice, large.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peas.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">100 grams</td>  <td class="tl">6 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">35 grams</td>  <td class="tl">3-1/2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">7 ounces</td>  <td class="tl">14 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XLII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLII.</td></tr>
+
+<tr><td class="tl">Protein, 77 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 69 grams</td></tr>
+<tr><td class="tl">Fat, 186 grams</td></tr>
+<tr><td class="tl">Calories, 2328</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">50 grams</td>  <td class="tl">2 slices, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">6 ounces</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cold veal.</td>  <td class="tl">50 grams</td>  <td class="tl">1 small slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">200 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">30 grams</td>  <td class="tl">3 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">7 ounces</td>  <td class="tl">14 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XLIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLIII.</td></tr>
+
+<tr><td class="tl">Protein, 74 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 71 grams</td></tr>
+<tr><td class="tl">Fat, 176 grams</td></tr>
+<tr><td class="tl">Calories, 2220</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Egg.</td>  <td class="tl" style="width: 30%;">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">100 grams</td>  <td class="tl">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Broth.</td>  <td class="tl">6 ounces</td>  <td class="tl">1 glass or cup.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chicken.</td>  <td class="tl">100 grams</td>  <td class="tl">1 med. serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Squash.</td>  <td class="tl">50 grams</td>  <td class="tl">1 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Turnips.</td>  <td class="tl">140 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;String beans.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Baked potato.</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Parsnips.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cucumbers.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">40 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Olive oil.</td>  <td class="tl">13 grams</td>  <td class="tl">1 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">7 ounces</td>  <td class="tl">14 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XLIV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLIV.</td></tr>
+
+<tr><td class="tl">Protein, 75 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 71 grams</td></tr>
+<tr><td class="tl">Fat, 180 grams</td></tr>
+<tr><td class="tl">Calories, 2250</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Bacon.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">4 slices 6 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Asparagus.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Potato (boiled).</td>  <td class="tl">50 grams</td>  <td class="tl">1 very small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Potato (boiled).</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Spinach.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cauliflower.</td>  <td class="tl">120 grams</td>  <td class="tl">2 h. tbsp. +</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cottage cheese.</td>  <td class="tl">50 grams</td>  <td class="tl">1-1/2 x 1-1/2 x 1-1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">100 grams</td>  <td class="tl">10 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Carrots.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">35 grams</td>  <td class="tl">1 med. thin slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">20 grams</td>  <td class="tl">2 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">7 ounces</td>  <td class="tl">14 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XLV" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLV.</td></tr>
+
+<tr><td class="tl">Protein, 99 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 101 grams</td></tr>
+<tr><td class="tl">Fat, 225 grams</td></tr>
+<tr><td class="tl">Calories, 2880</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Oranges.</td>  <td class="tl" style="width: 30%;">200 grams</td>  <td class="tl" style="width: 30%;">2 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">75 grams</td>  <td class="tl">3 slices.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">35 grams</td>  <td class="tl">1 med. slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lamb chop.</td>  <td class="tl">100 grams</td>  <td class="tl">1 chop.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peas.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Olives.</td>  <td class="tl">50 grams</td>  <td class="tl">13 small olives.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Almonds.</td>  <td class="tl">50 grams</td>  <td class="tl">26 small almonds.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Salmon.</td>  <td class="tl">100 grams</td>  <td class="tl">1 average helping.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Salad:</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Fresh tomato.</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Mayonnaise.</td>  <td class="tl">21 grams</td>  <td class="tl">1 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;American cheese.</td>  <td class="tl">25 grams</td>  <td class="tl">1-1/2 x 1 x 1 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">40 grams</td>  <td class="tl">1 slice, 3 x 3-1/2 x 1/2 in.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">40 grams</td>  <td class="tl">4 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">6 ounces</td>  <td class="tl">12 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XLVI" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLVI.</td></tr>
+
+<tr><td class="tl">Protein, 101 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 101 grams</td></tr>
+<tr><td class="tl">Fat, 235 grams</td></tr>
+<tr><td class="tl">Calories, 3010</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Grape fruit.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">1/2 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">50 grams</td>  <td class="tl">2 slices, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Chops.</td>  <td class="tl">200 grams</td>  <td class="tl">2 small.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Potato.</td>  <td class="tl">75 grams</td>  <td class="tl">1 medium or 1-1/2 tbsp. of mashed.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">50 grams</td>  <td class="tl">5 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Walnuts.</td>  <td class="tl">25 grams</td>  <td class="tl">5 whole walnut meats.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;French dressing:</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Oil.</td>  <td class="tl">26 grams</td>  <td class="tl">2 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;&nbsp;&nbsp;Vinegar.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cold chicken.</td>  <td class="tl">50 grams</td>  <td class="tl">1 small slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Celery.</td>  <td class="tl">50 grams</td>  <td class="tl">3 stalks 4-1/2 in. long.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peach.</td>  <td class="tl">100 grams</td>  <td class="tl">1 peach.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+  <tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">50 grams</td>  <td class="tl">5 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">6 ounces</td>  <td class="tl">12 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XLVII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLVII.</td></tr>
+
+<tr><td class="tl">Protein, 99 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 126 grams</td></tr>
+<tr><td class="tl">Fat, 228 grams</td></tr>
+<tr><td class="tl">Calories, 3043</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Lamb chop.</td>  <td class="tl" style="width: 30%;">100 grams</td>  <td class="tl" style="width: 30%;">1 chop.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">50 grams</td>  <td class="tl">2 slices, each 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Coffee.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Steak.</td>  <td class="tl">100 grams</td>  <td class="tl">1 small serving.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Potato.</td>  <td class="tl">200 grams</td>  <td class="tl">2 small ones.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cabbage.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Custard or ice cream, using part of cream, and one-half egg (extra).</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">100 grams</td>  <td class="tl">4 slices.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Egg.</td>  <td class="tl">1</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peas.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Beets.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peach (as purchased).</td>  <td class="tl">100 grams</td>  <td class="tl">1 peach.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+  <tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">50 grams</td>  <td class="tl">5 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">6 ounces</td>  <td class="tl">12 tbsp.</td></tr>
+</tbody></table>
+
+
+<table summary="TABLE XLVIII" style="width: 60%;" class="padtop"><tbody><tr><td colspan="3" class="center">TABLE XLVIII.</td></tr>
+
+<tr><td class="tl">Protein, 101 grams</td></tr>
+<tr><td class="tl">Carbohydrate, 150 grams</td></tr>
+<tr><td class="tl">Fat, 292 grams</td></tr>
+<tr><td class="tl">Calories, 3744</td></tr>
+
+<tr><td class="tl"><span class="smcap">Breakfast.</span></td><td></td><td></td></tr>
+<tr><td class="tl" style="width: 40%;">&nbsp;&nbsp;Grape fruit.</td>  <td class="tl" style="width: 30%;">300 grams</td>  <td class="tl" style="width: 30%;">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bacon.</td>  <td class="tl">75 grams</td>  <td class="tl">3 slices.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Eggs.</td>  <td class="tl">2</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">35 grams</td>  <td class="tl">1 medium slice.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Sugar.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Dinner.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lamb chop.</td>  <td class="tl">100 grams</td>  <td class="tl">1 chop.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Peas.</td>  <td class="tl">100 grams</td>  <td class="tl">2 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Lettuce.</td>  <td class="tl">25 grams</td>  <td class="tl">3 leaves.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Fresh tomato.</td>  <td class="tl">100 grams</td>  <td class="tl">1 medium.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Mayonnaise.</td>  <td class="tl">21 grams</td>  <td class="tl">1 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">25 grams</td>  <td class="tl">1 slice, 3 x 2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><span class="smcap">Supper.</span></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cold roast beef.</td>  <td class="tl">100 grams</td>  <td class="tl">1 slice (large).</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Olives.</td>  <td class="tl">50 grams</td>  <td class="tl">13 small olives.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Almonds.</td>  <td class="tl">20 grams</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream cheese.</td>  <td class="tl">50 grams</td>  <td class="tl">1-1/2 x 1-1/2 x 1-1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Bread.</td>  <td class="tl">40 grams</td>  <td class="tl">1 slice, 3 x 3-1/2 x 1/2 in.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+
+<tr><td class="tl"><i>Allow during day:</i></td><td></td><td></td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td>  <td class="tl">50 grams</td>  <td class="tl">5 squares.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Cream, 40%.</td>  <td class="tl">5 ounces</td>  <td class="tl">10 tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Sugar.</td>  <td class="tl">40 grams</td>  <td class="tl">4 h. tbsp.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Tea.</td></tr>
+<tr><td class="tl">&nbsp;&nbsp;Butter.</td></tr>
+</tbody></table>
+
+
+<hr style='width: 45%;' />
+
+<p>Dr. Edwin A. Locke's book of food values has been of much value in
+making up these diets.</p>
+
+<hr style='width: 45%;' />
+
+<p>The following shows the successive steps in building up a diet for a
+patient who starved six days before becoming sugar-free:</p>
+
+<table summary="starvation days" style="width: 50%;"><tbody>
+<tr>
+<td></td>    <td class="center">Grams<br />Protein</td>    <td class="center">Grams<br />Fat</td>   <td class="center">Grams<br />Carbohydrate</td>  <td class="center">Total<br />Calories</td>
+</tr><tr>
+<td class="tl" style="width: 25%;">Day 1</td>  <td class="tr">2</td>  <td class="tr">+</td>  <td class="tr" style="width: 15%;">5</td>  <td class="tr" style="width: 15%;">30</td>
+</tr><tr>
+<td class="tl">Day 2</td>  <td class="tr">15</td>  <td class="tr">12</td>  <td class="tr">4</td>  <td class="tr">189</td>
+</tr><tr>
+<td class="tl">Day 3</td>  <td class="tr">23</td>  <td class="tr">18</td>  <td class="tr">8</td>  <td class="tr">294</td>
+</tr><tr>
+<td class="tl">Day 4</td>  <td class="tr">36</td>  <td class="tr">30</td>  <td class="tr">11</td>  <td class="tr">471</td>
+</tr><tr>
+<td class="tl">Day 5</td>  <td class="tr">18</td>  <td class="tr">48</td>  <td class="tr">9</td>  <td class="tr">560</td>
+</tr><tr>
+<td class="tl">Day 6</td>  <td class="tr">51</td>  <td class="tr">44</td>  <td class="tr">17</td>  <td class="tr">688</td>
+</tr><tr>
+<td class="tl">Day 7</td>  <td class="tr">52</td>  <td class="tr">51</td>  <td class="tr">15</td>  <td class="tr">750</td>
+</tr><tr>
+<td class="tl">Day 8</td>  <td class="tr">46</td>  <td class="tr">51</td>  <td class="tr">19</td>  <td class="tr">740</td>
+</tr><tr>
+<td class="tl">Day 9</td>  <td class="tr">49</td>  <td class="tr">78</td>  <td class="tr">20</td>  <td class="tr">1008</td>
+</tr><tr>
+<td class="tl">Day 10</td>  <td class="tr">50</td>  <td class="tr">101</td>  <td class="tr">21</td>  <td class="tr">1230</td>
+</tr><tr>
+<td class="tl">Day 11</td>  <td class="tr">49</td>  <td class="tr">123</td>  <td class="tr">19</td>  <td class="tr">1422</td>
+</tr><tr>
+<td class="tl">Day 12</td>   <td class="tl" colspan="4">Starved because sugar came through</td>
+</tr><tr>
+<td class="tl">Day 13</td>  <td class="tr">15</td>  <td class="tr">12</td>  <td class="tr">3</td>  <td class="tr">185</td>
+</tr><tr>
+<td class="tl">Day 14</td>  <td class="tr">34</td>  <td class="tr">32</td>  <td class="tr">10</td>  <td class="tr">478</td>
+</tr><tr>
+<td class="tl">Day 15</td>  <td class="tr">53</td>  <td class="tr">100</td>  <td class="tr">15</td>  <td class="tr">1208</td>
+</tr></tbody></table>
+
+<hr style='width: 45%;' />
+
+<p>Patient discharged with advice as to diet. The corresponding menus for
+the above are as follows:</p>
+
+
+<table summary="daily diet" style="width: 60%;"><tbody><tr>
+<td class="center" colspan="3">FIRST DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">String beans 25 grams.</td>  <td class="tl">Lettuce 25 grams.</td>  <td class="tl">Lettuce 25 grams.</td>
+</tr><tr>
+<td class="tl">Lettuce 25 grams.</td>  <td class="tl">Cucumbers 25 grams.</td>  <td class="tl">Tomato 25 grams.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Tea.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 2 grams, Fat, trace, Carbohydrate 5 grams, Calories 30.</td>
+</tr><tr>
+
+<td class="center" colspan="3">SECOND DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">Egg 1.</td>  <td class="tl">Lettuce 25 grams.</td>
+</tr><tr>
+<td class="tl">Lettuce 25 grams.</td>  <td class="tl">Lettuce 25 grams.</td>  <td class="tl">String beans 25 grams.</td>
+</tr><tr>
+<td class="tl">Cucumbers 25 grams.</td>  <td class="tl">String beans 25 grams.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Tea.</td> <td></td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 189.</td>
+
+</tr><tr>
+<td class="center" colspan="3">THIRD DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">Egg 1.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">Asparagus 50 grams.</td>  <td class="tl">Cauliflower 50 grams.</td>  <td class="tl">String beans 75 grams.</td>
+</tr><tr>
+<td class="tl">Lettuce 25 grams.</td>  <td class="tl">Lettuce 50 grams.</td>  <td class="tl">Celery 50 grams.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 28 grams, Fat 18 grams, Carbohydrate 8 grams, Calories 294.</td>
+</tr><tr>
+
+<td class="center" colspan="3">FOURTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">Chicken broth 6 oz.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">String beans 100 grams.</td>  <td class="tl">Egg 1.</td>  <td class="tl">Egg whites 2.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Celery 100 grams.</td>  <td class="tl">Lettuce 75 grams.</td>
+</tr><tr>
+<td class="tl">Cream 1 oz.</td>  <td class="tl">Tea.</td>  <td class="tl">Cucumbers 50 grams.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 36 grams, Fat 30 grams, Carbohydrate 11 grams, Calories 471.</td>
+</tr><tr>
+
+<td class="center" colspan="3">FIFTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">String beans 75 grams.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">Cauliflower 100 grams.</td>  <td class="tl">Lettuce 25 grams.</td>  <td class="tl">Asparagus.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Tomatoes 50 grams.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td class="tl">Cream 2 tbsp.</td>  <td class="tl">Butter 1 square.</td>  <td class="tl">Cream 2 tbsp.</td>
+</tr><tr>
+<td class="tl">Butter 1/2 square.</td>  <td class="tl">Tea.</td> <td></td>
+</tr><tr>
+<td></td>                           <td class="tl">Cream 2 tbsp.</td>    <td></td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 18 grams, Fat 48 grams, Carbohydrate 10 grams, Calories 560.</td>
+</tr><tr>
+
+<td class="center" colspan="3">SIXTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">Broth 6 oz.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">Spinach 75 grams.</td>  <td class="tl">Chicken 50 grams.</td>  <td class="tl">Egg whites 2.</td>
+</tr><tr>
+<td class="tl">Butter 1/2 square.</td>  <td class="tl">Lettuce 50 grams.</td>  <td class="tl">String beans 75 grams.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Tomatoes 75 grams.</td>  <td class="tl">Cucumbers 75 grams.</td>
+</tr><tr>
+<td class="tl">Cream 1 tbsp.</td>  <td class="tl">Asparagus 75 grams.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td></td>                      <td class="tl">Tea.</td>  <td class="tl">Cream 1 tbsp.</td>
+</tr><tr>
+<td></td>                         <td class="tl">Cream 1 tbsp.</td>  <td class="tl">Butter 1/2 square.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 51 grams, Fat 44 grams, Carbohydrate 17 grams, Calories 688.</td>
+</tr><tr>
+
+<td class="center" colspan="3">SEVENTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Eggs 2.</td>  <td class="tl">Beef broth 6 oz.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">Asparagus 100 grams.</td>  <td class="tl">Scraped beef 50 grams.</td>  <td class="tl">Salmon 50 grams.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Cauliflower 100 grams.</td>  <td class="tl">Cabbage 100 grams.</td>
+</tr><tr>
+<td class="tl">Cream 1 tbsp.</td>  <td class="tl">Spinach 100 grams.</td>  <td class="tl">Tomatoes (raw) 75 grams.</td>
+</tr><tr>
+<td class="tl">Lettuce 25 grams.</td>  <td class="tl">String beans 100 grams.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td class="tl">Tea.</td>  <td class="tl">Cream 1 tbsp.</td>  <td class="tl">Cream 1 tbsp.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 52 grams, Fat 51 grams, Carbohydrate 15 grams, Calories 750.</td>
+</tr><tr>
+
+<td class="center" colspan="3">EIGHTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">Chicken 75 grams.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">String beans 100 grams.</td>  <td class="tl">Cauliflower 100 grams.</td>  <td class="tl">Spinach 100 grams.</td>
+</tr><tr>
+<td class="tl">Asparagus 100 grams.</td>  <td class="tl">Olives 25 grams.</td>  <td class="tl">Celery 50 grams.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Cucumbers 50 grams.</td>  <td class="tl">Lettuce 50 grams.</td>
+</tr><tr>
+<td class="tl">Cream 1 tbsp.</td>  <td class="tl">Tea.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td></td>                  <td class="tl">Cream 1 tbsp.</td>  <td class="tl">Cream 1 tbsp.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 46 grams, Fat 51 grams, Carbohydrate 19 grams, Calories 740.</td>
+</tr><tr>
+
+<td class="center" colspan="3">NINTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">Chicken 75 grams.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">Egg white 1.</td>  <td class="tl">String beans 100 grams.</td>  <td class="tl">Cauliflower 100 grams.</td>
+</tr><tr>
+<td class="tl">Spinach 100 grams.</td>  <td class="tl">Asparagus 100 grams.</td>  <td class="tl">Cucumbers 50 grams.</td>
+</tr><tr>
+<td class="tl">Celery 50 grams.</td>  <td class="tl">Olives 25 grams.</td>  <td class="tl">Lettuce 50 grams.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Tea.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td class="tl">Cream 2 tbsp.</td>  <td class="tl">Cream 1 tbsp.</td>  <td class="tl">Cream 1 tbsp.</td>
+</tr><tr>
+<td class="tl">Butter 1 square.</td>  <td class="tl">Butter 1-1/2 square.</td>  <td class="tl">Butter 1 square.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 49 grams, Fat 77 grams, Carbohydrate 19 grams, Calories 1008.</td>
+</tr><tr>
+
+<td class="center" colspan="3">TENTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">Lamb chop 75 grams.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">Lettuce 50 grams.</td>  <td class="tl">Spinach 100 grams.</td>  <td class="tl">Salmon 50 grams.</td>
+</tr><tr>
+<td class="tl">String beans 100 grams.</td>  <td class="tl">Celery 50 grams.</td>  <td class="tl">Asparagus 100 grams.</td>
+</tr><tr>
+<td class="tl">Cucumbers 100 grams.</td>  <td class="tl">Olives 25 grams.</td>  <td class="tl">Cabbage 100 grams.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Tea.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td class="tl">Cream 2 tbsp.</td>  <td class="tl">Cream 2 tbsp.</td>  <td class="tl">Cream 2 tbsp.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 50 grams, Fat 101 grams, Carbohydrate 21 grams, Calories 1230.</td>
+</tr><tr>
+
+<td class="center" colspan="3">ELEVENTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Bacon 50 grams.</td>  <td class="tl">Beef broth 8 oz.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">Asparagus 100 grams.</td>  <td class="tl">Chicken 75 grams.</td>  <td class="tl">Tomatoes 100 grams.</td>
+</tr><tr>
+<td class="tl">Spinach 100 grams.</td>  <td class="tl">Cabbage 100 grams.</td>  <td class="tl">Spinach 50 grams.</td>
+</tr><tr>
+<td class="tl">Butter 2 squares.</td>  <td class="tl">Cucumbers 50 grams.</td>  <td class="tl">Butter 2 squares.</td>
+</tr><tr>
+<td class="tl">Cream 3 tbsp.</td>  <td class="tl">Butter 3 squares.</td>  <td class="tl">Cream 1 tbsp.</td>
+</tr><tr>
+<td></td>                           <td class="tl">Cream (made into ice cream) 4 tbsp.</td>  <td></td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 49 grams, Fat 123 grams, Carbohydrate 19 grams, Calories 1422.</td>
+</tr><tr>
+
+<td class="center" colspan="3">TWELFTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Black coffee.</td>  <td class="tl">Chicken broth 8 oz.</td>  <td class="tl">Beef broth 8 oz.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 12 grams, Calories 49.</td>
+</tr><tr>
+
+<td class="center" colspan="3">THIRTEENTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">String beans 50 grams.</td>  <td class="tl">Egg 1.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">Black coffee.</td>  <td class="tl">Asparagus 50 grams.</td>  <td class="tl">Cabbage 50 grams.</td>
+</tr><tr>
+<td></td>               <td class="tl">Tea.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 185.</td>
+</tr><tr>
+
+<td class="center" colspan="3">FOURTEENTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">Roast chicken 50 grams.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">String beans 100 grams.</td>  <td class="tl">Asparagus 100 grams.</td>  <td class="tl">Cauliflower 100 grams.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Cabbage 100 grams.</td>  <td class="tl">Tea.</td>
+</tr><tr>
+<td class="tl">Cream 1 tbsp.</td>  <td class="tl">Tea.</td>  <td class="tl">Cream 1 tbsp.</td>
+</tr><tr>
+<td></td>                           <td class="tl">Cream 1 tbsp.</td>   <td></td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 34 grams, Fat 32 grams, Carbohydrate 10 grams, Calories 478.</td>
+</tr><tr>
+
+<td class="center" colspan="3">FIFTEENTH DAY.</td>
+</tr><tr>
+<td class="center">BREAKFAST.</td>  <td class="center">DINNER.</td>  <td class="center">SUPPER.</td>
+</tr><tr>
+<td class="tl">Egg 1.</td>  <td class="tl">Squab 100 grams.</td>  <td class="tl">Egg 1.</td>
+</tr><tr>
+<td class="tl">Tomatoes 50 grams.</td>  <td class="tl">String beans 100 grams.</td>  <td class="tl">Cold chicken 25 grams.</td>
+</tr><tr>
+<td class="tl">Coffee.</td>  <td class="tl">Cauliflower 150 grams.</td>  <td class="tl">Lettuce 50 grams.</td>
+</tr><tr>
+<td class="tl">Cream 2 tbsp.</td>  <td class="tl">Butter 1 square.</td>  <td class="tl">Spinach 50 grams.</td>
+</tr><tr>
+<td></td>                           <td class="tl">Custard made with 1 egg, 4 tbsp.<br />cream and 2 tbsp. water sweetened<br /> with saccharine.</td>   <td class="tl">Tea.</td>
+</tr><tr>
+<td></td>  <td></td>                                  <td class="tl">Cream 2 tbsp.</td>
+</tr><tr>
+<td></td>                           <td class="tl">Tea.</td>   <td></td>
+</tr><tr>
+<td class="tl" colspan="3">Protein 53 grams, Fat 100 grams, Carbohydrate 15 grams, Calories 1208.</td>
+</tr></tbody></table>
+
+<p>Patient discharged with advice as to diet.</p>
+
+
+<p class="subhead2 padtop">FOOD VALUES.</p>
+
+<p>An estimate of the quantity or bulk of food may be of assistance or
+interest. There is so much variation in the size of tablespoons or
+what may be termed either rounding or heaping tablespoons that it must
+be remembered that we can only estimate. Patients who are instructed
+how to feed themselves on leaving the hospital are cautioned carefully
+to take about the quantity of an article of food they have been served
+while in the hospital when the diet is weighed. Any written advice is
+always given in quantities known to be <i>under</i> the carbohydrate or
+protein tolerance of the patient. However, if they will boil the
+vegetables and change the water at least twice, so much carbohydrate
+is removed that it is quite possible for them to obtain a comfortable
+bulk and still take in very small quantities of carbohydrate.</p>
+
+
+<p><span class="smcap">100-Gram Portions.</span></p>
+
+<div class="poem"><div class="stanza">
+<span class="i0">Asparagus&mdash;8 or 9 stalks 4 inches long.<br /></span>
+<span class="i0">Beans (string) (cut in small pieces) 3 heaping tablespoons.<br /></span>
+<span class="i0">Bacon&mdash;4 slices 6 inches long, 2 inches wide.<a name="FNanchor_7_7" id="FNanchor_7_7"></a><a href="#Footnote_7_7" class="fnanchor">[7]</a><br /></span>
+<span class="i0">Cabbage (cooked)&mdash;3 heaping tablespoons.<br /></span>
+<span class="i0">Cauliflower&mdash;3 rounding tablespoons.<br /></span>
+<span class="i0">Celery&mdash;6 pieces 4-1/2 inches long, medium thickness.<br /></span>
+<span class="i0">Cheese&mdash;a piece 4 inches by 1-1/2 inch by 1 inch.<br /></span>
+<span class="i0">Cucumbers&mdash;12 slices 1/8 inch thick, 1/2 inch in diameter.<br /></span>
+<span class="i0">Greens (spinach, kale, etc.)&mdash;2 heaping tablespoons.<br /></span>
+<span class="i0">Lettuce&mdash;10 to 12 medium-sized leaves.<br /></span>
+<span class="i0">Onions&mdash;2 onions, size of an egg.<br /></span>
+<span class="i0">Olives&mdash;25 small olives.<br /></span>
+<span class="i0">Peas&mdash;3 rounding tablespoons.<br /></span>
+<span class="i0">Potatoes (baked)&mdash;1 small potato, size of egg.<br /></span>
+<span class="i0">Potatoes (mashed)&mdash;2 rounding tablespoons.<br /></span>
+<span class="i0">Sardines&mdash;28 sardines&mdash;1 small box.<br /></span>
+<span class="i0">Salmon&mdash;1/4 can (almost).<br /></span>
+<span class="i0">Tomatoes&mdash;2-1/2 heaping tablespoons.<br /></span>
+<span class="i0">Tomatoes&mdash;fresh, one medium sized tomato, 2 inches in diameter.<br /></span>
+</div></div>
+
+<div class="footnote"><p><a name="Footnote_7_7" id="Footnote_7_7"></a><a href="#FNanchor_7_7"><span class="label">[7]</span></a> Bacon loses about half of its fat content when cooked.</p></div>
+
+<p class="padtop">Other Weights.</p>
+
+<table summary="food weights" style="width: 60%;"><tbody>
+<tr><td class="tl" style="width: 50%;">1 tablespoon olive oil</td>   <td class="tl">=  13  grams</td></tr>
+<tr><td class="tl">1 tablespoon mayonnaise</td>   <td class="tl">=  21  grams</td></tr>
+<tr><td class="tl">1 thin slice of bread (baker's loaf)</td>                <td class="tl">=  25  grams</td></tr>
+<tr><td class="tl">1 medium sized orange</td>   <td class="tl">= 150  grams</td></tr>
+<tr><td class="tl">1 peach</td>   <td class="tl">= 125  grams</td></tr>
+<tr><td class="tl">1 medium sized apple</td>   <td class="tl">= 150  grams</td></tr>
+<tr><td class="tl">1/2 small grape fruit</td>   <td class="tl">= 150  grams</td></tr>
+<tr><td class="tl">1 medium sized lamb chop with bone</td>   <td class="tl">= 100  grams</td></tr>
+<tr><td class="tl">1 medium sized slice cold tongue</td>   <td class="tl">=  25  grams</td></tr>
+<tr><td class="tl">1 slice tenderloin steak 1 in. thick</td>   <td class="tl">= 100  grams</td></tr>
+<tr><td class="tl">1 average helping of fish</td>   <td class="tl">= 100  grams</td></tr>
+<tr><td class="tl">1 average helping of butter</td>   <td class="tl">=  10  grams</td></tr>
+<tr><td class="tl">1 average sized egg</td>   <td class="tl">=  50  grams</td></tr>
+<tr><td class="tl">1 average helping of cooked green vegetables such as spinach, cabbage, cauliflower, asparagus, etc. (2 tablespoons)<a name="FNanchor_8_8" id="FNanchor_8_8"></a><a href="#Footnote_8_8" class="fnanchor">[8]</a></td>  <td class="tl">= 100  grams</td></tr>
+<tr><td class="tl">1 average helping boiled cereal</td>   <td class="tl">= 100  grams</td></tr>
+<tr><td class="tl">1 potato, size of large egg</td>   <td class="tl">= 100  grams</td></tr>
+</tbody></table>
+
+<div class="footnote"><p><a name="Footnote_8_8" id="Footnote_8_8"></a><a href="#FNanchor_8_8"><span class="label">[8]</span></a> It is not true that all the vegetables weigh the same,
+but for the sake of simplicity in most of the diets it has been
+reckoned that two heaping tablespoons of any one of the "5%"
+vegetables weighs 100 gms.</p></div>
+
+<p>The following food values are taken from Locke's Abstract of Atwater
+and Bryant's Bulletin No. 28, 1906, United States Department of
+Agriculture.</p>
+
+<p>Fractions of per cents. have been left off in order to make the use of
+the table more simple, and the values given will be found quite
+accurate enough for clinical purposes.</p>
+
+<table summary="food stuffs" style="width: 60%;"><tbody>
+<tr>
+<td class="center">Food Stuffs.<br />Raw.</td>            <td class="center">Quantity.</td>   <td class="center">Protein.<br />Grams.</td>    <td class="center">Fat.<br />Grams.</td>
+  <td class="center">Carbohydrate.<br />Grams.</td>    <td class="center">Total<br />Calories.</td>
+</tr><tr>
+  <td class="center"><span class="smcap">Meat.</span></td>
+</tr><tr>
+<td class="tl" style="width: 44%;">Beef                  </td>  <td class="tr" style="width: 12%;">100 gms.</td>  <td class="tr" style="width: 12%;">22</td>  <td class="tr" style="width: 12%;">28</td> <td style="width: 10%;"></td>  <td class="tr" style="width: 10%;">350</td>
+</tr><tr>
+<td class="tl">Chicken               </td>  <td class="tr">100 gms.</td>  <td class="tr">32</td>  <td class="tr">4</td> <td></td>   <td class="tr">168</td>
+</tr><tr>
+<td class="tl">Bacon (raw)           </td>  <td class="tr">100 gms.</td>  <td class="tr">10</td>  <td class="tr">64</td> <td></td>   <td class="tr">636</td>
+</tr><tr>
+  <td class="center"><span class="smcap">Fish.</span></td>
+</tr><tr>
+<td class="tl">Fish (average)          </td>  <td class="tr">100 gms.</td>  <td class="tr">20</td>  <td class="tr">7</td> <td></td> <td class="tr">147</td>
+</tr><tr>
+<td class="tl">Oysters               </td>  <td class="tr">100 gms.</td>  <td class="tr">6</td>  <td class="tr">1</td>  <td class="tr">3</td>  <td class="tr">46</td>
+</tr><tr>
+  <td class="center"><span class="smcap">Eggs.</span></td>
+</tr><tr>
+<td class="tl">Eggs                    </td>  <td class="tr">100 gms.</td>  <td class="tr">13</td>  <td class="tr">12</td> <td></td> <td class="tr">165</td>
+</tr><tr>
+<td class="tl">Eggs                       </td>  <td class="tr">1 egg</td>  <td class="tr">7</td>  <td class="tr">6</td> <td></td> <td class="tr">84</td>
+</tr><tr>
+  <td class="center"><span class="smcap">Dairy Products.</span></td>
+</tr><tr>
+<td class="tl">Butter                  </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">85</td> <td></td> <td class="tr">795</td>
+</tr><tr>
+<td class="tl">Cheese (American)     </td>  <td class="tr">100 gms.</td>  <td class="tr">28</td>  <td class="tr">35</td>  <td class="tr">2</td>  <td class="tr">448</td>
+</tr><tr>
+<td class="tl">Cheese (Neufch&acirc;tel)   </td>  <td class="tr">100 gms.</td>  <td class="tr">19</td>  <td class="tr">27</td>  <td class="tr">2</td>  <td class="tr">337</td>
+</tr><tr>
+<td class="tl">Milk (whole)          </td>  <td class="tr">100 gms.</td>  <td class="tr">3</td>  <td class="tr">4</td>  <td class="tr">5</td>  <td class="tr">70</td>
+</tr><tr>
+<td class="tl">Milk (whole)               </td>  <td class="tr">1 qt.</td>  <td class="tr">30</td>  <td class="tr">36</td>  <td class="tr">45</td>  <td class="tr">642</td>
+</tr><tr>
+<td class="tl">Milk (skim)             </td>  <td class="tr">100 gms.</td>  <td class="tr">3</td>  <td class="tr">0.3</td>  <td class="tr">5</td>  <td class="tr">35</td>
+</tr><tr>
+<td class="tl">Milk (skim)                </td>  <td class="tr">1 qt.</td>  <td class="tr">31</td>  <td class="tr">3</td>  <td class="tr">46</td>  <td class="tr">343</td>
+</tr><tr>
+<td class="tl">Cream (gravity)       </td>  <td class="tr">100 gms.</td>  <td class="tr">3</td>  <td class="tr">16</td>  <td class="tr">5</td>  <td class="tr">181</td>
+</tr><tr>
+<td class="tl">Cream (gravity)            </td>  <td class="tr">1 pt.</td>  <td class="tr">12</td>  <td class="tr">73</td>  <td class="tr">23</td>  <td class="tr">822</td>
+</tr><tr>
+  <td class="center"><span class="smcap">Cereal Products.</span></td>
+</tr><tr>
+<td class="tl">Oatmeal (cooked)        </td>  <td class="tr">100 gms.</td>  <td class="tr">3</td>  <td class="tr">0.5</td>  <td class="tr">12</td>  <td class="tr">66</td>
+</tr><tr>
+<td class="tl">Rice (cooked)           </td>  <td class="tr">100 gms.</td>  <td class="tr">3</td>  <td class="tr">0.1</td>  <td class="tr">24</td>  <td class="tr">112</td>
+</tr><tr>
+<td class="tl">Macaroni (cooked)       </td>  <td class="tr">100 gms.</td>  <td class="tr">3</td>  <td class="tr">0.1</td>  <td class="tr">24</td>  <td class="tr">112</td>
+</tr><tr>
+<td class="tl">Bread                 </td>  <td class="tr">100 gms.</td>  <td class="tr">9</td>  <td class="tr">1</td>  <td class="tr">53</td>  <td class="tr">264</td>
+</tr><tr>
+<td class="tl">Soda crackers         </td>  <td class="tr">100 gms.</td>  <td class="tr">10</td>  <td class="tr">9</td>  <td class="tr">73</td>  <td class="tr">424</td>
+</tr><tr>
+<td class="tl">Cake (average)        </td>  <td class="tr">100 gms.</td>  <td class="tr">6</td>  <td class="tr">9</td>  <td class="tr">63</td>  <td class="tr">367</td>
+</tr><tr>
+  <td class="center"><span class="smcap">Vegetables.</span></td>
+</tr><tr>
+<td class="tl">Asparagus (canned)    </td>  <td class="tr">100 gms.</td>  <td class="tr">2</td>  <td class="tr">1</td>  <td class="tr">3</td>  <td class="tr">30</td>
+</tr><tr>
+<td class="tl">Beans (dried)         </td>  <td class="tr">100 gms.</td>  <td class="tr">22</td>  <td class="tr">2</td>  <td class="tr">59</td>  <td class="tr">350</td>
+</tr><tr>
+<td class="tl">Beans (string) fresh cooked          </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">1.0</td>  <td class="tr">2</td>  <td class="tr">22</td>
+</tr><tr>
+<td class="tl">Beets (cooked)          </td>  <td class="tr">100 gms.</td>  <td class="tr">2</td>  <td class="tr">0.1</td>  <td class="tr">7</td>  <td class="tr">37</td>
+</tr><tr>
+<td class="tl">Cabbage (raw)           </td>  <td class="tr">100 gms.</td>  <td class="tr">2</td>  <td class="tr">0.3</td>  <td class="tr">6</td>  <td class="tr">35</td>
+</tr><tr>
+<td class="tl">Carrots (raw)           </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">0.4</td>  <td class="tr">9</td>  <td class="tr">45</td>
+</tr><tr>
+<td class="tl">Cauliflower (raw)       </td>  <td class="tr">100 gms.</td>  <td class="tr">2</td>  <td class="tr">0.5</td>  <td class="tr">5</td>  <td class="tr">33</td>
+</tr><tr>
+<td class="tl">Celery (raw)            </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">0.1</td>  <td class="tr">3</td>  <td class="tr">17</td>
+</tr><tr>
+<td class="tl">Corn (green)          </td>  <td class="tr">100 gms.</td>  <td class="tr">3</td>  <td class="tr">1</td>  <td class="tr">20</td>  <td class="tr">103</td>
+</tr><tr>
+<td class="tl">Cucumbers (raw)         </td>  <td class="tr">100 gms.</td>  <td class="tr">0.8</td>  <td class="tr">0.2</td>  <td class="tr">3</td>  <td class="tr">17</td>
+</tr><tr>
+<td class="tl">Lettuce (raw)           </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">0.3</td>  <td class="tr">3</td>  <td class="tr">19</td>
+</tr><tr>
+<td class="tl">Mushrooms (raw)         </td>  <td class="tr">100 gms.</td>  <td class="tr">3</td>  <td class="tr">0.4</td>  <td class="tr">7</td>  <td class="tr">45</td>
+</tr><tr>
+<td class="tl">Onions (raw)            </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">0.3</td>  <td class="tr">10</td>  <td class="tr">48</td>
+</tr><tr>
+<td class="tl">Peas (dried)          </td>  <td class="tr">100 gms.</td>  <td class="tr">24</td>  <td class="tr">1</td>  <td class="tr">62</td>  <td class="tr">362</td>
+</tr><tr>
+<td class="tl">Peas (green, raw)       </td>  <td class="tr">100 gms.</td>  <td class="tr">7</td>  <td class="tr">0.5</td>  <td class="tr">16</td>  <td class="tr">99</td>
+</tr><tr>
+<td class="tl">Potatoes (white)        </td>  <td class="tr">100 gms.</td>  <td class="tr">2</td>  <td class="tr">0.1</td>  <td class="tr">18</td>  <td class="tr">83</td>
+</tr><tr>
+<td class="tl">Potatoes (sweet)        </td>  <td class="tr">100 gms.</td>  <td class="tr">2</td>  <td class="tr">0.7</td>  <td class="tr">27</td>  <td class="tr">125</td>
+</tr><tr>
+<td class="tl">Spinach                 </td>  <td class="tr">100 gms.</td>  <td class="tr">2</td>  <td class="tr">0.3</td>  <td class="tr">3</td>  <td class="tr">23</td>
+</tr><tr>
+<td class="tl">Squash                  </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">0.5</td>  <td class="tr">9</td>  <td class="tr">46</td>
+</tr><tr>
+
+<td class="tl">Tomatoes                </td>  <td class="tr">100 gms.</td>  <td class="tr">0.9</td>  <td class="tr">0.4</td>  <td class="tr">4</td>  <td class="tr">24</td>
+</tr><tr>
+
+
+<td class="tl">Turnips                 </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">0.2</td>  <td class="tr">8</td>  <td class="tr">39</td>
+</tr></tbody></table>
+
+
+
+<p>The values for all the vegetables are calculated from the <i>raw</i> vegetables.</p>
+
+
+<table summary="fruits" style="width: 60%;"><tbody>
+<tr>
+  <td class="center"><span class="smcap">Fruits.</span></td>
+</tr><tr>
+<td class="tl" style="width: 44%;">Apples (edible portion) </td>  <td class="tr" style="width: 12%;">100 gms.</td>  <td class="tr" style="width: 12%;">0.4</td>  <td class="tr" style="width: 12%;">0.5</td>  <td class="tr" style="width: 10%;">14</td>  <td class="tr" style="width: 10%;">64</td>
+</tr><tr>
+<td class="tl">Bananas (edible portion)</td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">0.6</td>  <td class="tr">22</td>  <td class="tr">100</td>
+</tr><tr>
+<td class="tl">Blackberries          </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">1</td>  <td class="tr">11</td>  <td class="tr">59</td>
+</tr><tr>
+<td class="tl">Cherries                </td>  <td class="tr">100 gms.</td>  <td class="tr">0.1</td>  <td class="tr">1</td>  <td class="tr">15</td>  <td class="tr">71</td>
+</tr><tr>
+<td class="tl">Cranberries             </td>  <td class="tr">100 gms.</td>  <td class="tr">0.4</td>  <td class="tr">0.6</td>  <td class="tr">10</td>  <td class="tr">48</td>
+</tr><tr>
+<td class="tl">Currants                </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td> <td></td> <td class="tr">13</td>  <td class="tr">57</td>
+</tr><tr>
+<td class="tl">Figs (dried)            </td>  <td class="tr">100 gms.</td>  <td class="tr">4</td>  <td class="tr">0.3</td>  <td class="tr">74</td>  <td class="tr">323</td>
+</tr><tr>
+<td class="tl">Grapes                </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">1</td>  <td class="tr">14</td>  <td class="tr">71</td>
+</tr><tr>
+<td class="tl">Huckleberries           </td>  <td class="tr">100 gms.</td>  <td class="tr">0.6</td>  <td class="tr">0.6</td>  <td class="tr">16</td>  <td class="tr">74</td>
+</tr><tr>
+<td class="tl">Lemon juice             </td>  <td class="tr">100 gms.</td> <td></td> <td></td> <td class="tr">10</td> <td class="tr">41</td>
+</tr><tr>
+<td class="tl">Muskmelons (edible portions)     </td>  <td class="tr">100 gms.</td>  <td class="tr">0.6</td> <td></td> <td class="tr">9</td>  <td class="tr">39</td>
+</tr><tr>
+<td class="tl">Oranges (edible portion)</td>  <td class="tr">100 gms.</td>  <td class="tr">0.8</td>  <td class="tr">0.2</td>  <td class="tr">11</td>  <td class="tr">50</td>
+</tr><tr>
+<td class="tl">Peaches (edible portion)</td>  <td class="tr">100 gms.</td>  <td class="tr">0.7</td>  <td class="tr">0.1</td>  <td class="tr">9</td>  <td class="tr">41</td>
+</tr><tr>
+<td class="tl">Pears (edible portion)  </td>  <td class="tr">100 gms.</td>  <td class="tr">0.6</td>  <td class="tr">0.5</td>  <td class="tr">14</td>  <td class="tr">65</td>
+</tr><tr>
+<td class="tl">Prunes (dried)          </td>  <td class="tr">100 gms.</td>  <td class="tr">2</td> <td></td> <td class="tr">73</td>  <td class="tr">308</td>
+</tr><tr>
+<td class="tl">Raisins (dried)       </td>  <td class="tr">100 gms.</td>  <td class="tr">2</td>  <td class="tr">3</td>  <td class="tr">76</td>  <td class="tr">348</td>
+</tr><tr>
+<td class="tl">Pineapples              </td>  <td class="tr">100 gms.</td>  <td class="tr">0.4</td>  <td class="tr">0.3</td>  <td class="tr">10</td>  <td class="tr">45</td>
+</tr><tr>
+<td class="tl">Plums (edible portion)  </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td> <td></td> <td class="tr">20</td>  <td class="tr">86</td>
+</tr><tr>
+<td class="tl">Raspberries             </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td> <td></td> <td class="tr">12</td>  <td class="tr">53</td>
+</tr><tr>
+<td class="tl">Strawberries            </td>  <td class="tr">100 gms.</td>  <td class="tr">1</td>  <td class="tr">0.6</td>  <td class="tr">7</td>  <td class="tr">38</td>
+</tr><tr>
+<td class="tl">Watermelons             </td>  <td class="tr">100 gms.</td>  <td class="tr">0.4</td>  <td class="tr">0.2</td>  <td class="tr">7</td>  <td class="tr">32</td>
+</tr><tr>
+  <td class="center"><span class="smcap">Nuts.</span></td>
+</tr><tr>
+<td class="tl">Almonds.              </td>  <td class="tr">100 gms.</td>  <td class="tr">21</td>  <td class="tr">54</td>  <td class="tr">17</td>  <td class="tr">658</td>
+</tr><tr>
+<td class="tl">Chestnuts             </td>  <td class="tr">100 gms.</td>  <td class="tr">6</td>  <td class="tr">5</td>  <td class="tr">42</td>  <td class="tr">243</td>
+</tr><tr>
+<td class="tl">Peanuts (edible portion)</td>  <td class="tr">100 gms.</td>  <td class="tr">25</td>  <td class="tr">38</td>  <td class="tr">24</td>  <td class="tr">554</td>
+</tr><tr>
+<td class="tl">Walnuts               </td>  <td class="tr">100 gms.</td>  <td class="tr">18</td>  <td class="tr">64</td>  <td class="tr">13</td>  <td class="tr">722</td>
+</tr><tr>
+  <td class="center"><span class="smcap">Miscellaneous.</span></td>
+</tr><tr>
+<td class="tl">Chocolate             </td>  <td class="tr">100 gms.</td>  <td class="tr">13</td>  <td class="tr">48</td>  <td class="tr">30</td>  <td class="tr">623</td>
+</tr><tr>
+  <td class="tl">Whiskey</td>                   <td class="tr">50 c.c.</td>             <td class="tr" colspan="4">43% alcohol 152</td>
+</tr><tr>
+  <td class="tl">Lager beer</td>               <td class="tr">250 c.c.</td>               <td class="tr" colspan="4">4.5% alcohol 130</td>
+</tr></tbody></table>
+
+
+<p class="center">ADDITIONAL DATA.</p>
+
+<table summary="other items" width="60%;"><tbody>
+<tr>
+  <td></td>                  <td class="center">Protein.</td>  <td class="center">Fat.</td>  <td class="center">Carbohydrate.</td>  <td class="center">Calories.</td>
+</tr><tr>
+<td class="tl">Bacon (raw) 4 slices, 6 in. long 2 in. wide</td>                <td class="tr">10</td>     <td class="tr">64</td>    <td></td>                 <td class="tr">636</td>
+</tr><tr>
+<td class="tl">Bacon (cooked) 4 slices, 6 in. long, 2 in. wide</td>               <td class="tr">10</td>     <td class="tr">32</td>  <td></td>                   <td class="tr">338</td>
+</tr><tr>
+<td></td> <td></td>                                                                     <td class="tr">to 46</td>         <td></td>          <td class="tr">to 468</td>
+</tr><tr>
+<td class="tl">Beef (roast), 1 slice, 4-1/2 x 1-1/2 x 1/8 in.</td>                 <td class="tr">6</td>      <td class="tr">7</td>   <td></td>                   <td class="tr">89</td>
+</tr><tr>
+<td class="tl">Egg, 1 medium size, 50 gms.</td>       <td class="tr">7</td>      <td class="tr">6</td>     <td></td>                 <td class="tr">84</td>
+</tr><tr>
+<td class="tl">Oysters, 6 large</td>  <td class="tr">6</td>  <td class="tr">1</td>  <td class="tr">3</td> <td class="tr">46</td>
+</tr><tr>
+<td class="tl">Butter, 1-1/4 in. cube (25 gms.)</td>                 <td></td>                 <td class="tr">21</td>      <td></td>               <td class="tr">195</td>
+</tr><tr>
+<td class="tl">Cheese (Neufch&acirc;tel) 1 cheese 2-1/4 x 1-1/2 x 1-1/4 in.</td>  <td class="tr">16</td>  <td class="tr">23</td>  <td class="tr">1</td> <td class="tr">284</td>
+</tr><tr>
+<td class="tl">Cream (gravity&mdash;"16%"), 1 glass, 7 oz.</td>  <td class="tr">5</td>  <td class="tr">32</td>  <td class="tr">10</td> <td class="tr">359</td>
+</tr><tr>
+<td class="tl">Milk (whole), 1 glass, 7 oz.</td>  <td class="tr">6</td>  <td class="tr">8</td>  <td class="tr">9</td> <td class="tr">136</td>
+</tr><tr>
+<td class="tl">Bread, 1 slice, 3 x 3-1/2 x 1/2 in. (30 gms.)</td>               <td class="tr">3</td>    <td class="tr">0.5</td>       <td class="tr">16</td>            <td class="tr">81</td>
+</tr><tr>
+<td class="tl">Uneeda Biscuit (1)</td>                <td class="tr">1</td>    <td class="tr">0.5</td>        <td class="tr">4</td>            <td class="tr">20</td>
+</tr><tr>
+<td class="tl">Rice (boiled), 1 tablespoon, (50 gms.)</td>                       <td class="tr">1+</td>     <td></td>         <td class="tr">12</td>            <td class="tr">56</td>
+</tr><tr>
+<td class="tl">Oatmeal  (boiled), 1 tablespoon, (50 gms.)</td>  <td class="tr">1+</td>  <td class="tr">6</td>  <td class="tr">33</td> <td class="tr">$5</td>
+</tr><tr>
+<td class="tl">Potato (size of large egg), 100 gms.</td>  <td class="tr">2</td>  <td class="tr">18</td>  <td class="tr">83</td> <td class="tr">$5</td>
+</tr><tr>
+<td class="tl">"5%" vegetables (uncooked) 1 tablespoon</td>           <td></td> <td></td>                           <td class="tr">2.5</td>          <td class="tr">10</td>
+</tr><tr>
+<td class="tl">"5%" vegetables (boiled once) 1 tablespoon</td>        <td></td> <td></td>                        <td class="tr">1.7</td>           <td class="tr">7</td>
+</tr><tr>
+<td class="tl">"5%" vegetables (boiled thrice) 1 tablespoon</td>     <td></td> <td></td>                         <td class="tr">1</td>             <td class="tr">4</td>
+</tr><tr>
+<td class="tl">Grape fruit as purchased (1 small) 300 gms.</td>                 <td class="tr">2</td>   <td></td>            <td class="tr">30</td>           <td class="tr">131</td>
+</tr><tr>
+<td class="tl">Orange as purchased (1 medium) 150 gms.</td>                        <td class="tr">1</td>    <td></td>           <td class="tr">13</td>            <td class="tr">57</td>
+</tr><tr>
+<td class="tl">English walnuts  (6 whole meats) 20 gms.</td>  <td class="tr">4</td>  <td class="tr">12</td>  <td class="tr">3</td> <td class="tr">140</td>
+</tr><tr>
+<td class="tl">Almonds (10 small) 10 gms.</td>  <td class="tr">2</td>  <td class="tr">5</td>  <td class="tr">2</td> <td class="tr">63</td>
+</tr><tr>
+<td class="tl">Peanuts (as purchased) 15 nuts</td>  <td class="tr">6</td>  <td class="tr">9</td>  <td class="tr">6</td> <td class="tr">33</td>
+</tr></tbody></table>
+
+<p>All of these values are approximate. The following vegetables may be
+considered as falling into the "5%" group: Lettuce, string beans,
+spinach, cabbage, Brussels sprouts, egg plant, cauliflower, tomatoes,
+asparagus, cucumbers, beet greens, chard, celery, Sauerkraut, ripe
+olives, kale, rhubarb, dandelions, endive, watercress, pumpkin,
+sorrel, and radishes. As these various vegetables contain from 3 to 7%
+carbohydrate, it will be seen that the value of 2-1/2 grams
+carbohydrate for 1 tablespoonful of these vegetables raw, and 1 gram
+for the same amount thrice boiled, is not accurate, but it is near
+enough for practical purposes.</p>
+
+<hr style='width: 45%;' />
+
+<p>Transcriber's Notes:</p>
+
+<p>&Aacute; has been changed to &Agrave; throughout</p>
+
+<p>Removed unnecessary opening parenthesis:<br />
+<span style="margin-left: 1em;">On Feb. 5 he was still sugar-free (having been so</span></p>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of The Starvation Treatment of Diabetes, by 
+Lewis Webb Hill and Rena S. Eckman
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+</body>
+</html>
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@@ -0,0 +1,4574 @@
+The Project Gutenberg EBook of The Starvation Treatment of Diabetes, by
+Lewis Webb Hill and Rena S. Eckman
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Starvation Treatment of Diabetes
+
+Author: Lewis Webb Hill
+        Rena S. Eckman
+
+Release Date: July 14, 2008 [EBook #26058]
+
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+*** START OF THIS PROJECT GUTENBERG EBOOK STARVATION TREATMENT OF DIABETES ***
+
+
+
+
+Produced by Stacy Brown, Bryan Ness and the Online
+Distributed Proofreading Team at https://www.pgdp.net (This
+book was produced from scanned images of public domain
+material from the Google Print project.)
+
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+
+
+
+THE
+STARVATION TREATMENT
+OF DIABETES
+
+With a Series of Graduated Diets used at the
+
+MASSACHUSETTS GENERAL HOSPITAL
+
+by
+
+   LEWIS WEBB HILL, M.D.
+  _Children's Hospital, Boston_
+
+and
+
+   RENA S. ECKMAN
+  _Dietitian, Massachusetts General Hospital, Boston_
+
+  With an Introduction
+    by
+  RICHARD C. CABOT, M.D.
+
+_Second Edition_
+
+  Boston, Mass.
+  W. M. LEONARD
+  1916
+
+
+
+
+  Copyrighted 1915
+  by
+  W. M. Leonard
+
+  Second Edition
+  First Edition Printed August, 1915
+  Second Edition Printed January, 1916
+  Second Edition Reprinted April, 1916
+
+
+
+
+INTRODUCTION.
+
+
+Although Dr. Allen's modifications of the classical treatment of
+saccharine diabetes have been in use only for about two years in the
+hands of their author, and for a much shorter time in those of other
+physicians, it seems to me already clearly proven that Dr. Allen has
+notably advanced our ability to combat the disease.
+
+One of the difficulties which is likely to prevent the wide adoption
+of his treatment is the detailed knowledge of food composition and
+calorie value which it requires. Dr. Hill's and Miss Eckman's little
+book should afford substantial aid to all who have not had opportunity
+of working out in detail the progressive series of diets which should
+be used after the starvation period. These diets, worked out by Miss
+Eckman, head of the diet kitchen at the Massachusetts General
+Hospital, have seemed to me to work admirably with the patients who
+have taken them, both in hospital and private practice. The use of
+thrice boiled vegetables, as recommended by Dr. Allen, seems to be a
+substantial step in advance, giving, as it does, a considerable bulk
+of food without any considerable carbohydrate portion, and with the
+semblance of some of the forbidden vegetables.
+
+It is, of course, too early to say how far reaching and how permanent
+the effects of such a diet will be in the severe and in the milder
+cases of diabetes. All we can say is that thus far it appears to work
+admirably well. To all who wish to give their patients the benefit of
+this treatment I can heartily recommend this book.
+
+Richard C. Cabot.
+
+
+
+
+PREFACE TO FIRST EDITION.
+
+
+The purpose of this little book is to furnish to the general
+practitioner in compact form the details of the latest and most
+successful treatment of diabetes mellitus.
+
+The "starvation treatment" of diabetes, as advanced by Dr. Frederick
+M. Allen of the Rockefeller Institute Hospital, is undoubtedly a most
+valuable treatment. At the Massachusetts General Hospital it has been
+used for several months with great success, and it is thought worth
+while to publish some of the diets, and details of treatment that have
+been used there, as a very careful control of the proteid and
+carbohydrate intake is of the utmost importance if the treatment is to
+be successful. In carrying out the Allen treatment the physician must
+think in grams of carbohydrate and proteid--it is not enough simply to
+cut down the supply of starchy foods; _he must know approximately how
+much carbohydrate and proteid his patient is getting each day_. It is
+not easy for a busy practitioner to figure out these dietary values,
+and for this reason the calculated series of diets given here may be
+of service. The various tests for sugar, acetone, etc., can, of
+course, be found in any good text-book of chemistry, but it is thought
+worth while to include them here for the sake of completeness and
+ready reference. The food table covers most of the ordinary foods.
+
+We wish to thank Dr. Roger I. Lee and Dr. William H. Smith, visiting
+physicians, for many helpful suggestions.
+
+
+
+
+PREFACE TO SECOND EDITION.
+
+
+The Authors beg to thank the Profession for the cordial reception
+given the first edition of this book. The present edition has been
+revised and enlarged, with the addition of considerable new material
+which we hope will be of use.
+
+January, 1916.
+
+
+
+
+DETAILS OF TREATMENT
+
+
+
+
+DETAILS OF TREATMENT.
+
+
+For forty-eight hours after admission to the hospital the patient is
+kept on ordinary diet, to determine the severity of his diabetes. Then
+he is starved, and no food allowed save whiskey and black coffee. The
+whiskey is given in the coffee: 1 ounce of whiskey every two hours,
+from 7 A.M. until 7 P.M. This furnishes roughly about 800 calories.
+The whiskey is not an essential part of the treatment; it merely
+furnishes a few calories and keeps the patient more comfortable while
+he is being starved. If it is not desired to give whiskey, bouillon or
+any clear soup may be given instead. The water intake need not be
+restricted. Soda bicarbonate may be given, two drachms every three
+hours, if there is much evidence of acidosis, as indicated by strong
+acetone and diacetic acid reactions in the urine, or a strong acetone
+odor to the breath. In most cases, however, this is not at all
+necessary, and there is no danger of producing coma by the starvation.
+This is indeed the most important point that Dr. Allen has brought out
+in his treatment. At first it was thought best to keep patients in bed
+during the fast, but it is undoubtedly true that most patients do
+better and become sugar-free more quickly if they are up and around,
+taking a moderate amount of exercise for at least a part of the day.
+Starvation is continued until the urine shows no sugar. (The daily
+weight and daily urine examinations are, of course, recorded.) The
+disappearance of the sugar is rapid: if there has been 5 or 6 per
+cent., after the first starvation day it goes down to perhaps 2 per
+cent., and the next day the patient may be entirely sugar-free or
+perhaps have .2 or .3 per cent. of sugar. Occasionally it may take
+longer; the longest we have starved any patient is four days, but we
+know of obstinate cases that have been starved for as long as ten or
+eleven days without bad results. The patients tolerate starvation
+remarkably well; in no cases have we seen any ill effects from it.
+There may be a slight loss of weight, perhaps three or four pounds,
+but this is of no moment, and indeed, Allen says that a moderate loss
+of weight in most diabetics is to be desired. A moderately obese
+patient, weighing say 180 pounds, may continue to excrete a small
+amount of sugar for a considerable period if he holds this weight,
+even if he is taking very little carbohydrate; whereas, if his weight
+can be reduced to 170 or 160, he can be kept sugar-free, with ease, on
+the same diet. _This is very important: reduce the weight of a fat
+diabetic, and keep it reduced._
+
+We have not found that the acetone and diacetic acid output behaves in
+any constant manner during starvation; in some cases we have seen the
+acetone bodies disappear, in others we have seen them appear when they
+were not present before.
+
+Their appearance is not necessarily a cause for alarm. The estimation
+of the ammonia in the urine is of some value in determining the amount
+of acidosis present, and this can readily be done by the simple
+chemical method given below. If the 24-hourly ammonia output reaches
+over 3 or 4 grams, it means that there is a good deal of
+acidosis--anything below this is not remarkable. More exact methods of
+determining the amount of acidosis are the determination of the ratio
+between the total urinary nitrogen and the ammonia, the quantitation
+of the acetone, diacetic acid and oxy-butyric acid excreted, and the
+carbon dioxide tension of the alveolar air. These are rather
+complicated for average clinical use, however.
+
+When the patient is sugar-free he is put upon a diet of so-called "5%
+vegetables," _i.e._ vegetables containing approximately 5%
+carbohydrate. It is best to boil these vegetables three times, with
+changes of water. In this way their carbohydrate content is reduced,
+probably about one-half. A moderate amount of fat, in the form of
+butter, can be given with this vegetable diet if desired. The amount
+of carbohydrate in these green vegetables is not at all
+inconsiderable, and if the patient eats as much as he desires, it is
+possible for him to have an intake of 25 or 30 grams, which is
+altogether too much; the first day after starvation the carbohydrate
+intake should not be over 15 grams. Tables No. 1 and No. 2 represent
+these vegetable diets. The patient is usually kept on diet 1 or 2 for
+one day, or if the case is a particularly severe one, for two days.
+The day after the vegetable day, the protein and fat are raised, the
+carbohydrate being left at the same figure (diets 2, 3 and 4). No
+absolute rule can be laid down for the length of time for a patient to
+remain on one diet, but in general we do not give the very low diets
+such as 2, 3 and 4, for more than a day or two at a time. _The diet
+should be raised very gradually_, and it is not well to raise the
+protein and carbohydrate at the same time, for it is important to know
+which of the two is causing the more trouble. The protein intake may
+perhaps be raised more rapidly than the carbohydrate, but an excess of
+protein is very important in causing glycosuria, and for this reason
+the protein intake must be watched as carefully as the carbohydrate.
+With adults, it is advisable to give about 1 gram of protein per
+kilogram of body weight, if possible; with children 1.5 to 2 grams. It
+will be noticed that the diets which follow contain rather small
+amounts of fat, a good deal less than is usually given to diabetics.
+There are two reasons for this: In the first place, _we do not want
+our diabetics, our adults, at any rate, to gain weight; and in the
+second place acidosis is much easier to get rid of if the fat intake
+is kept low_. If the fat values given in the diets are found too low
+for any individual case, fat can very easily be added in the form of
+butter, cream or bacon. Most adults do well on about 30 calories per
+kilogram of body weight; children of four years need 75 calories per
+kilogram, children of eight years need 60, and children of twelve
+years need 50.
+
+If sugar appears in the urine during the process of raising the diet,
+we drop back to a lower diet, and if this is unavailing, start another
+starvation day, and raise the diet more slowly. But it will be found,
+if the diet is raised very slowly, sugar will not appear. It is not
+well to push the average case; if the patient is taking a fair diet,
+say protein 50, carbohydrate 50 and fat 150, and is doing well,
+without any glycosuria, it is not desirable to raise the diet any
+further. The caloric intake may seem rather low in some of these
+diets, but it is surprising to see how well most patients do on 1500
+or 2000 calories.
+
+It will be seen that the treatment can be divided into three stages:
+
+(1) The stage of starvation, when the patient is becoming sugar-free.
+
+(2) The stage of gradually working up the diet to the limit of
+tolerance.
+
+During the first two stages a daily weight record should be kept, and
+the urine should be examined every day. The patient should, of course,
+be under the immediate supervision of the physician during these two
+stages. It is always well to discharge a patient on a diet somewhat
+under his tolerance, if possible.
+
+(3) The stationary stage, when the diet is kept at a constant level.
+The patient is at home and going about his business. Most patients may
+be taught to test their own urine, and they should do this every other
+day. If there is sugar in the urine, the patient should go back to a
+lower diet, and if he cannot be made sugar-free this way, he should be
+starved again. A semi-starvation day of 150 grams of vegetables, once
+a week, whether or no the urine contains sugar, is of value for the
+purpose of keeping well within the margin of safety and of reminding
+the patient that he is on a strict diet.
+
+_It is very important for a diabetic to take a considerable amount of
+exercise: he can utilize his carbohydrate better, if he does._
+
+If this treatment is to be successful, it is absolutely necessary for
+the patient to adhere very strictly to the diets, and to measure out
+everything very carefully; the meat especially should be weighed.
+
+It will be noticed that in some cases the calories in the diets do not
+tally exactly with the protein, fat and carbohydrate values. The
+reason for this is that for the sake of convenience the calories have
+been given in round numbers--5 or ten calories one way or the other
+makes no difference.
+
+The essential points brought out by Allen's treatment are as follows:
+
+(1) It is not dangerous to starve a diabetic, and two or three days of
+starvation almost always make a patient sugar-free, thus saving a good
+deal of time, as contrasted with the old treatment of gradually
+cutting down the carbohydrate.
+
+(2) It is not desirable for all diabetics to hold their weight. Some
+cases may do much better if their weight is reduced ten, fifteen, or
+even twenty pounds.
+
+(3) After starvation, the diet must be raised very slowly, to prevent
+recurrence of glycosuria.
+
+(4) An excess of protein must be regarded as producing glycosuria and
+an excess of fat ketonuria, and the protein and fat intake must be
+restricted a good deal more than has usually been the custom in
+treating diabetes.
+
+
+
+
+Case Reports.
+
+
+It is thought worth while, for the sake of illustration, to include a
+few case reports. The adults were treated at the Massachusetts General
+Hospital, the children at the Children's Hospital.
+
+Two charts are kept for each case: one a food chart, with the amounts
+of the different articles of food taken each day, and the protein,
+carbohydrate, fat and caloric value figured out for each foodstuff;
+the second (see below) a more general chart, which shows graphically
+the progress of the case.
+
+The first three are cases which were treated first with the old method
+of _gradually_ reducing the carbohydrate intake and could never be
+made sugar-free, running from 0.1% to 0.2% of sugar. On the new
+treatment they responded promptly and were discharged sugar-free.
+
+       *       *       *       *       *
+
+Case 1. A woman of 64, diabetic for two years. She was sent in from
+the out-patient department, where she had been receiving a diet of 50
+grams of carbohydrate and 50 grams of protein. On this diet she was
+putting out 8 grams of sugar a day with moderately strong acetone and
+diacetic acid reactions in her urine. When the carbohydrate was cut in
+the ward to 30 grams, she put out 3 grams of sugar a day. She
+complained of severe pruritus vulvae. After sixteen days of this
+treatment she continued to put out from 0.1% to 0.2% of sugar a day.
+Allen's treatment was then started, and after one day of starvation
+she was sugar-free and remained so for four days on a diet of
+carbohydrate, 20 grams; protein, 30 grams; fat, 150 grams. The
+itching had gone. Then the protein was raised to 80 grams, with the
+carbohydrate at 20 grams, and she immediately showed 1.5% of sugar.
+This is very important; the protein should not be raised too quickly.
+This we did not realize in our earlier cases.
+
+A second starvation day, followed by two vegetable days, and a more
+careful raising of the diet--as follows--kept her sugar-free, and she
+was discharged so. Her diets were:
+
+Dec. 12.
+  Carbohydrate, 20 grams.
+  Protein, 30 grams.
+  Fat, 150 grams--1500 calories. No glycosuria.
+
+Dec. 15.
+  Carbohydrate, 30 grams.
+  Protein, 30 grams.
+  Fat, 200 grams--2000 calories. No glycosuria.
+
+Dec. 20.
+  Carbohydrate, 30 grams.
+  Protein, 40 grams.
+  Fat, 180 grams--2000 calories. No glycosuria.
+
+Dec. 26.
+  Carbohydrate, 40 grams.
+  Protein, 40 grams.
+  Fat, 180 grams--2000 calories. No glycosuria.
+
+Dec. 30.
+  Carbohydrates, 50 grams.
+  Protein, 50 grams.
+  Fat, 180 grams--2000 calories. No glycosuria.
+        Weight on entrance, 119 pounds.
+        Weight at discharge, 116 pounds.
+
+       *       *       *       *       *
+
+Case 2. A Jew of 49, at entrance had 175 grams of sugar (5.5%),
+acetone slight, diacetic acid absent. Treated for three weeks with the
+old method, he got down to a diet containing carbohydrate, 15 grams;
+protein, 50 grams,--but still put out from 3 to 8 grams of sugar a
+day. By the old method we could not do away with the last traces of
+sugar.
+
+The Allen treatment was started with two starvation days. On the
+second he was sugar-free--but showed 2.6 grams of sugar the following
+day on 12 grams of carbohydrate and 40 grams of protein. (This was one
+of the earlier cases when the diet was raised too quickly after
+starvation.) After one more starvation day and two vegetable days he
+stayed sugar-free while the diet was raised slowly to 30 grams of
+carbohydrate and 45 grams of protein, calories about 2000. Discharged
+sugar-free on this diet.
+
+  Weight at entrance, 109 pounds.
+  Weight at discharge, 110 pounds.
+
+       *       *       *       *       *
+
+Case 3. A man of 35, a severe diabetic, entered Dec. 28, 1914. He had
+been in the hospital the previous July for a month and could never be
+made sugar-free with the old method of treatment. At entrance he was
+putting out 2.5% of sugar (135 grams) per day with strongly positive
+acetone and diacetic acid tests. Two starvation days made him
+sugar-free, but we made the mistake of not using twice boiled
+vegetables for his vegetable day after starvation. So on this day he
+got about 30 grams of carbohydrates, and for a few days he showed from
+0.2% to 1% of sugar. Another starvation day was given him and he
+became sugar-free. This time his vegetables were closely restricted
+and he was given only enough twice-boiled vegetables to provide about
+15 grams of carbohydrates. After this the diet was raised very slowly.
+He remained sugar-free for three weeks and was discharged so on,
+
+  Carbohydrate, 20 grams.
+  Protein, 40 grams.
+  Fat, 200 grams.
+  At no time did he receive more than 2200 calories.
+  Weight at entrance, 139 pounds.
+  Weight at discharge, 138 pounds.
+
+       *       *       *       *       *
+
+These three cases were the first ones we tried, and in each one of
+them we made the mistake of raising the diet too quickly--either
+allowing too many vegetables on the vegetable day, or raising the
+protein too quickly afterwards. With the later cases, after we had
+more experience, there was no more trouble.
+
+       *       *       *       *       *
+
+Case 4. A Greek (male) of 48, diabetic for two months, entered Jan.
+14, 1915, with 3.8% (65 grams) of sugar and moderate acetone reaction.
+There was no diacetic reaction present at entrance. After one
+starvation day he became sugar-free, but was kept on starvation one
+day longer and then started on vegetables in the usual way. After the
+third day a moderate amount of diacetic acid appeared in the urine and
+continued. The ammonia rose from 0.7 grams per day to 2.6 grams per
+day, and then varied from 0.3 to 1.5 grams per day. No symptoms of
+acidosis.
+
+Jan. 18.
+  Carbohydrate, 15 grams.
+  Protein, 25 grams.
+  Fat, 150 grams--1360 calories. No glycosuria.
+
+Jan. 20.
+  Carbohydrate, 15 grams.
+  Protein, 25 grams.
+  Fat, 200 grams--1571 calories. No glycosuria.
+
+Jan. 24.
+  Carbohydrate, 25 grams.
+  Protein, 35 grams.
+  Fat, 200 grams--1760 calories. No glycosuria.
+
+Jan. 26.
+  Carbohydrate, 35 grams.
+  Protein, 40 grams.
+  Fat, 200 grams--1838 calories. No glycosuria.
+
+Jan. 29.
+  Carbohydrate, 45 grams.
+  Protein, 50 grams.
+  Fat, 200 grams--2194 calories. No glycosuria.
+
+Jan. 31.
+  Carbohydrate, 50 grams.
+  Protein, 60 grams.
+  Fat, 200 grams--2347 calories. No glycosuria.
+  Discharged Feb. 1 sugar-free on this diet.
+  Weight at entrance, 160 pounds.
+  Weight at discharge, 156 pounds.
+  This was not a severe case and responded very easily to treatment.
+
+       *       *       *       *       *
+
+Case 5. A female of 59, a diabetic of two years' standing, excreted
+2.6% of sugar on Jan. 16, 1915, with no acetone or diacetic acid
+reactions in the urine. Severe pruritus vulvae. Starved two days;
+sugar-free on the second starvation day, with disappearance of the
+pruritus.
+
+Jan. 21.
+  Carbohydrate, 15 grams.
+  Protein, 25 grams.
+  Fat, 150 grams--1595 calories. No glycosuria.
+  From this time the diet was slowly raised until on
+
+Jan. 30 she was getting
+  Carbohydrate, 35 grams.
+  Protein, 45 grams.
+  Fat, 200 grams--2156 calories.
+  She was sugar-free on this and was discharged to the out-patient
+    department after a two weeks' stay in the wards.
+  Weight at entrance, 135 pounds.
+  Weight at discharge, 133 pounds.
+
+       *       *       *       *       *
+
+Case 6. A man of 52, entered Jan. 10, 1915, with 1% of sugar. He
+entered for arteriosclerosis and hypertension, and the sugar was found
+in the routine examination of the urine. He was kept on house diet for
+a few days and his sugar rose to 3.5%. No acetone or diacetic acid.
+After two days of starvation he became sugar-free and continued so as
+the diet was slowly raised. He was kept sugar-free in the ward
+eighteen days and was sugar-free on Feb. 6 with a diet of
+
+  Carbohydrate, 60 grams.
+  Protein, 60 grams.
+  Fat, 200 grams--2280 calories.
+
+On Feb. 7 the protein was raised to 80 grams and 0.2% of sugar
+appeared in the urine. The protein was then reduced to 60 grams and he
+remained sugar-free on this diet and was discharged so.
+
+In this case, after starvation, a moderate amount of acetone appeared
+and continued. No symptoms of acidosis. The ammonia ran from 0.3 to
+1.0 grams per day.
+
+  Weight at entrance, 160 pounds.
+  Weight after three weeks' treatment, 156.
+  Maximum caloric intake, 2525.
+
+       *       *       *       *       *
+
+Case 7. A young man of 25, diabetic for eight months, entered Jan. 20,
+1915, with 6.6% (112 grams) of sugar and strongly positive tests for
+acetone and diacetic acid. After a period of two starvation days he
+was sugar-free and actually gained three pounds in the process of
+starvation (probably due to water retention).
+
+His diet was then raised as follows:--
+
+Jan. 24.
+  Carbohydrate, 15 grams.
+  Protein, 25 grams.
+  Fat, 150 grams. No glycosuria.
+
+Jan. 26.
+  Carbohydrate, 20 grams.
+  Protein, 35 grams.
+  Fat, 175 grams. No glycosuria.
+
+Jan. 29.
+  Carbohydrate, 20 grams.
+  Protein, 45 grams.
+  Fat, 200 grams. No glycosuria.
+
+Jan. 31.
+  Carbohydrate, 30 grams.
+  Protein, 45 grams.
+  Fat, 200 grams. No glycosuria.
+
+At entrance his ammonia was 1.7 grams per day; after the starvation
+days it ran from 0.9 grams to 0.3 grams per day. The acetone was a
+little stronger than at entrance; the diacetic absent except on three
+days.
+
+On Feb. 5 he was still sugar-free having been so since his starvation
+days two weeks previously, and weighed 127 pounds, a gain of seven
+pounds since entrance. At no time did he receive over 2150 calories.
+
+This was a very satisfactory case; no doubt the carbohydrate could
+have been raised to 50 or 60 grams, but he was doing so well that we
+felt it unwise to go any further.
+
+       *       *       *       *       *
+
+Diabetes in children is likely to be a good deal more severe than it
+is in adults. Still, in the few cases that have been treated with the
+starvation treatment at the Children's Hospital, the results have been
+very satisfactory, as far as rendering the patient sugar-free is
+concerned. Most diabetic children, however, are thin and frail, and
+they have no extra weight to lose, so it does not seem so desirable to
+bring about any very great loss of weight, which is quite an essential
+part of the treatment for most adults. The few children that have been
+treated have borne starvation remarkably well. It is too early, and we
+have seen too few children treated by this method, to say what
+influence it may have on the course of the disease, but it can
+certainly be said that it is very efficacious in rendering them
+sugar-free.
+
+       *       *       *       *       *
+
+Case 8. M. M., female, 12 years, entered the Children's Hospital April
+1, 1915. She had probably had diabetes for about 6 months, and had
+been on a general diet at home. (See charts on pp. 31-36.)
+
+On the ordinary diet of the ward she showed 8.7% sugar, no acetone or
+diacetic acid. Weight, 52-1/4 pounds,--a very thin, frail girl. She
+was starved two days, taking about 1-1/2 oz. of whiskey in black
+coffee each day.
+
+The first day of starvation the sugar dropped to 2.3%, and a slight
+trace of acetone appeared in the urine. The second day of starvation
+she was sugar-free, with a moderate acetone reaction. No soda
+bicarbonate was given. She lost 2 pounds during starvation. After she
+became sugar-free, her diets were as follows:
+
+April 5.
+  Whiskey, 1-1/2 ounces.
+  Protein, 5 grams.
+  Carbohydrate, 12 grams.
+  Fat, 7 grams. No glycosuria.
+  Calories, 213.
+
+April 6.
+  Whiskey, 1-1/2 ounces.
+  Protein, 26 grams.
+  Carbohydrate, 18 grams.
+  Fat, 46 grams. No glycosuria.
+  Calories, 768.
+
+April 8.
+  Whiskey, 1-1/2 ounces.
+  Protein, 45 grams.
+  Carbohydrate, 22 grams.
+  Fat, 72 grams. No glycosuria.
+  Calories, 1050.
+
+April 9.
+  Whiskey, 1-1/2 ounces.
+  Protein, 58 grams.
+  Carbohydrate, 36 grams.
+  Fat, 86 grams. No glycosuria.
+  Calories, 1309.
+
+From this her diet was raised gradually until on April 16 she took the
+following:
+
+  Bacon, 4 slices.
+  Oatmeal, 2 tablespoonfuls.
+  Bread, 2 slices.
+  Meat, 1 ounce.
+  Cabbage, 5 tablespoonfuls.
+  Spinach, 5 tablespoonfuls.
+  String beans, 5 tablespoonfuls.
+  Butter, 2 ounces.
+
+This calculated to,
+
+  Protein, 64 grams.
+  Carbohydrate, 63 grams.
+  Fat, 113 grams.
+  Calories, 1546.
+  On this diet she excreted .40% sugar.
+
+The next day the bread was cut down to one slice, and her sugar
+disappeared. On April 20 she was taking 4 tablespoonfuls of oatmeal
+and one slice of bread with her meat and vegetables, and was
+sugar-free. This diet contained:
+
+  Protein, 63 grams.
+  Carbohydrate, 59 grams.
+  Fat, 112 grams.
+  Calories, 1521.
+
+On April 21, on the same diet, she excreted 1.1% sugar. The next day
+her oatmeal was cut to 2 tablespoons, giving her about 10 grams less
+carbohydrate. No glycosuria. She was discharged April 24, sugar-free
+on
+
+  Protein, 63 grams.
+  Carbohydrate, 50 grams.
+  Fat, 112 grams.
+  Calories, 1510.
+
+There had never been any diacetic acid in her urine, and only a trace
+of acetone. She lost about 2 pounds during starvation, but gained part
+of it back again, so that at the discharge she weighed just a pound
+less than when she entered the hospital. She has been reporting to the
+Out-patient Department every two weeks, and has never had any sugar,
+acetone or diacetic acid in the urine, and appears to be in splendid
+condition. She is taking just about the same diet as when she left the
+hospital.
+
+A rather mild case, which responded readily to treatment. The question
+is, can she grow and develop on a diet which will keep her sugar-free?
+
+       *       *       *       *       *
+
+Case 9. M. D., female, age 3-1/2 years, entered April 7, 1915, with a
+history of having progressively lost weight for a month past, and of
+having had a tremendous thirst and polyuria. Had been on a general
+diet at home. At entrance the child was in semi-coma, with very strong
+sugar, diacetic acid and acetone reactions in the urine. For the first
+12 hours she was put on a milk diet, with soda bicarbonate gr. xxx
+every two hours, and the next day was starved, with whiskey 1 drachm
+every 2 hours, and soda bicarbonate, both by mouth and rectum. She
+died after one day of starvation. This is hardly a fair test case of
+the starvation treatment, as the child was already in coma and almost
+moribund when she entered the hospital. When a diabetic, old or young,
+goes into coma, he rarely comes out of it, no matter what the
+treatment is.
+
+       *       *       *       *       *
+
+Case 10. H. S., male, 6 years, entered April 29, 1915. Duration of his
+diabetes uncertain; not discovered until day of entrance. An
+emaciated, frail looking boy. He would eat very little at first, and
+on ward diet, containing 31 grams of protein, 73 grams of
+carbohydrate, and 20 grams of fat, he excreted 5.7% of sugar, with a
+moderate amount of acetone, and a very slight trace of diacetic acid.
+
+May 2 he was starved, taking 1-1/2 ounces of whiskey. One day of
+starvation was enough to make him sugar-free. His diet was gradually
+raised, until on May 7 he was taking 32 grams protein, 33 grams
+carbohydrate, and 75 grams fat, and was sugar-free, with absent
+diacetic acid and acetone. May 9 his carbohydrate intake was raised to
+45 grams and he excreted .40% sugar. May 10 it was cut to 40 grams,
+and he excreted 2.2% sugar.
+
+May 11 it was cut to 20 grams, and he became sugar-free and remained
+so until June 8, when he was discharged, taking the following diet:
+
+  String beans, 3 tablespoonfuls.
+  Spinach, 4 tablespoonfuls.
+  Bacon, 4 slices.
+  Butter, 2 ounces.
+  Eggs, 3.
+  Bread, 1/2 slice.
+  Cereal, 2 tablespoonfuls.
+  Meat, 3 ounces.
+  Protein, 63 grams.
+  Carbohydrate, 31 grams.
+  Fat, 113 grams.
+  Calories, 1402.
+
+For the first few days after entrance he showed a moderate amount of
+acetone and a slight amount of diacetic acid in the urine; for the
+rest of his stay in the hospital these were absent. His weight at
+entrance was 31-1/2 pounds; he lost no weight during starvation, and
+weighed 32-1/2 pounds on discharge.
+
+He was kept on approximately the same diet, and was followed in the
+Out-patient Department, and on two occasions only did his urine
+contain a small trace of sugar and of acetone (July 31 and Oct. 16,
+1915). Nov. 9 his mother brought him in, saying he had lost his
+appetite, which had previously been good. The appearance of the boy
+was not greatly different than it had been all along, but his mother
+was advised to have him enter the wards immediately, so that he could
+be watched carefully for a few days. She refused to leave him, but
+said she would bring him in to stay the next day. She took him home,
+and he suddenly went into coma and died that night. This was a most
+unfortunate ending to what seemed to be a very satisfactory case. The
+boy's mother was an extremely careful and intelligent woman, and it is
+certain that all directions as to diet were carried out faithfully.
+
+He had never shown any evidence of a severe acidosis, but he must have
+developed one very suddenly.
+
+       *       *       *       *       *
+
+Case 11. V. D., 11 years, female, was admitted to the Children's
+Hospital Nov. 3, 1915. She had had diabetes for at least a year. On
+house diet, containing about 90 grams of carbohydrate, she excreted
+6.9% of sugar, with moderate acetone and diacetic acid reactions in
+the urine.
+
+Starting Nov. 5, she was starved 3 days. The first day of starvation
+the sugar dropped to 3.5%, the second day to 1.1%, and the third day
+she was sugar-free with a little more acetone in the urine than had
+been present before, but not quite so much diacetic acid. From then
+her diet was raised as follows:
+
+Nov. 8.
+  Protein, 9 grams.
+  Carbohydrate, 20 grams.
+  Fat, 9 grams. No glycosuria.
+  Calories, 200.
+
+Nov. 9.
+  Protein, 7 grams.
+  Carbohydrate, 15 grams.
+  Fat, 35 grams. No glycosuria.
+  Calories, 415.
+
+Nov. 10.
+  Protein, 17 grams.
+  Carbohydrate, 15 grams.
+  Fat, 55 grams. No glycosuria.
+  Calories, 625.
+
+Nov. 11.
+  Protein, 38 grams.
+  Carbohydrate, 20 grams. No glycosuria.
+  Fat, 88 grams.
+  Calories, 1055.
+
+Nov. 13 two tablespoonfuls of oatmeal were added to her diet, making
+the carbohydrate intake about 30 grams. This day she showed .6% sugar.
+She was starved for half a day and became sugar-free again.
+
+On Nov. 16 she was taking protein 40, carbohydrate 20, fat 90,
+calories 1080, and had no glycosuria.
+
+Nov. 17 her diet was protein 43, carbohydrate 25, fat 140, calories
+1538, and on this diet she showed .5% sugar. The carbohydrate was cut
+to 15 grams, and kept at this level for 3 days, but she still
+continued to excrete a trace of sugar, and so on Nov. 21 she was
+starved again, immediately becoming sugar-free. From this her diet was
+raised, until on discharge, Nov. 30, she was taking: protein 48,
+carbohydrate 15, fat 110, calories 1280, and was sugar-free, having
+been so for 9 days.
+
+At entrance she weighed 56 pounds, at discharge 54, and lost 4 pounds
+during starvation, part of which she gained back again. On the diet
+which she was taking at discharge, she was just about holding her
+weight. She never excreted much acetone or diacetic acid, and when she
+was discharged there was merely the faintest traces of these in the
+urine.
+
+It is not well to raise the diet quite so rapidly as was done in this
+case, but for special reasons she had to leave the hospital as soon as
+possible, and so her diets were pushed up a little faster than would
+ordinarily be the case.
+
+Below is a graphic chart, such as we use in recording our cases. It
+has been split up into several pieces here on account of its size:
+
+[Illustration: Case 8. A chart tracking Urine and Calorie Intake for
+the month of April.]
+
+[Illustration: A chart tracking Carbohydrate and Protein Intake for
+the month of April.]
+
+[Illustration: A chart tracking per cent. of sugar for the month of
+April.]
+
+[Illustration: A chart tracking sugar output for the month of April.]
+
+[Illustration: A chart tracking ammonia for the month of April.]
+
+[Illustration: A chart tracking acetone and diacetic acid for the month
+of April.]
+
+[Illustration: A chart tracking weight in pounds for the month of
+April.]
+
+
+EXAMINATION OF THE URINE.
+
+_Directions for Collecting Twenty-four Hour Urine._
+
+Pass the urine at 7 a.m. and throw it away.
+
+Save all the urine passed after this up to 7 a.m. the next day. Pass
+the urine exactly at 7 a.m., and add it to what has previously been
+passed.
+
+
+_Qualitative Sugar Tests._
+
+(1) Fehling's Test:--Boil about 4 c.c. of Fehling's[1] solution in a
+test tube, and add to the hot Fehling's an equal amount of urine, a
+few drops at a time, boiling after each addition.
+
+A yellow or red precipitate indicates sugar.
+
+For practical purposes in the following of a diabetic's daily urine,
+this is a valuable test, and the one which we always use.
+
+(2) Benedict's Test:--To 5 c.c. of Benedict's[2] reagent add 8 drops
+of the urine to be examined. The fluid is boiled from 1 to 2 minutes
+and then allowed to cool of itself. If dextrose is present there
+results a red, yellow, or green precipitate, depending upon the
+amount of sugar present. If no sugar is present the solution may
+remain perfectly clear or be slightly turbid, due to precipitated
+urates.
+
+This is a more delicate test than Fehling's.
+
+  [1] Fehling's solution is prepared as follows:
+
+      (a) Copper sulphate solution: 84.65 gm. of copper sulphate
+      dissolved in water and made up to 500 c.c.
+
+      (b) Alkaline tartrate solution: 125 gm. of potassium hydroxide
+      and 178 gm. of Rochelle salt dissolved in water and made up to
+      500 c.c.
+
+      These solutions are kept in separate bottles and mixed in equal
+      volumes when ready for use.
+
+  [2] Benedict's solution has the following composition:
+
+      Copper sulphate, 17.8 gm.
+      Sodium citrate, 178.0 gm.
+      Sodium carbonate (anhydrous), 100 gm.
+      Distilled water to 1000 c.c.
+
+
+_Quantitative Sugar Tests._
+
+(1) The Fermentation Test:--The fermentation test is the simplest
+quantitative test for sugar, and is quite accurate enough for clinical
+work. It is performed as follows: The specific gravity of the 24 deg.
+urine is taken, and 100 c.c. of it put into a flask, and a quarter of
+a yeast cake crumbled up and added to it. The flask is then put in a
+warm place (at about body temperature) and allowed to remain over
+night. The next morning a sample of the fermented urine is tested for
+sugar. If no sugar is present the urine is made up to 100 c.c. (to
+allow for the water that has evaporated) and the specific gravity
+taken again. The number of points loss in specific gravity is
+multiplied by .23, and this gives the percentage of sugar in the
+urine.
+
+(2) Benedict's Test:--The best quantitative test for dextrose
+(excepting polariscopic examination, which is too complicated for
+ordinary work) is Benedict's test.
+
+It is performed as follows: Measure with a pipette 25 c.c. of
+Benedict's solution into a porcelain dish, add 5 or 10 gm.
+(approximately) of solid sodic carbonate, heat to boiling, and while
+boiling, run in the urine until a white precipitate forms.
+
+Then add the urine more slowly until the last trace of blue
+disappears. The urine should be diluted so that not less than 10 c.c.
+will be required to give the amount of sugar which the 25 c.c. of
+reagent is capable of oxidizing.
+
+Calculation: 5, divided by the number of c.c. of urine run in, equals
+the per cent. of sugar.
+
+Benedict's quantitative solution is prepared as follows: Dissolve 9.0
+gm. of copper sulphate in 100 c.c. distilled water. (The copper
+sulphate must be weighed very accurately.) Dissolve 50 gm. anhydrous
+sodic carbonate, 100 gm. sodic citrate, and 65 gm. of potassium sulpho
+cyanate in 250 c.c. of distilled water.
+
+Pour the copper solution slowly into the alkaline citrate solution.
+Then pour the mixed solution into the flask without loss, and make up
+to 500 c.c.; 25 c.c. of this solution is reduced by 50 mgm. of
+dextrose, 52 mgm. of levulose or 67 mgm. of lactose.
+
+(3) Acetone Test:--To 5 c.c. of urine in a test tube add a crystal of
+sodium nitro prusside. Acidify with glacial acetic acid, shake a
+moment, and then make alkaline with ammonium hydrate. A purple color
+indicates acetone.
+
+(4) Diacetic Acid Test:--To 5 c.c. of urine in a test tube add an
+excess of a 10% solution of Ferric chloride. A Burgundy red color
+indicates diacetic acid.
+
+
+_Quantitative Test for Ammonia._
+
+To 25 c.c. of urine add 5 c.c. of a saturated solution of potassium
+oxalate and 2 to 3 drops of phenolphthalein.
+
+Run in from a burette decinormal sodic hydrate, to a faint pink color.
+Then add 5 c.c. of formalin (40% commercial) and again titrate to the
+same color.
+
+Each c.c. of the decinormal alkali used in this last titration equals
+1 c.c. of n/10 ammonia, or .0017 gm. of ammonia. Multiply this by the
+number of c.c. n/10 sodic hydrate used in the last titration; this
+gives the number of grams of ammonia in 25 c.c. urine.
+
+Note:--The potassium oxalate and the formalin must both be neutral to
+phenolphthalein.
+
+  1 kilogram = 2.2 pounds.
+  1 calorie = The amount of heat necessary to raise the temperature
+              of 1 kilogram of water 1 degree Centigrade.
+  1 gram fat = 9.3 calories.
+  1 gram protein = 4.1 calories.
+  1 gram carbohydrate = 4.1 calories.
+
+
+
+
+DIETS.
+
+
+In the diet tables following, the vegetables listed, excepting
+lettuce, cucumbers, celery, and raw tomatoes, are boiled. In the very
+low carbohydrate diets they are thrice boiled. When possible to obtain
+the figures, the analyses for boiled vegetables have been used. It has
+been estimated that four-tenths of the carbohydrate will go into
+solution when such vegetables as carrots and cabbage are cut into
+small pieces, and thoroughly boiled, with changes of water. It must be
+remembered that bacon loses about half its fat content when moderately
+cooked.
+
+A number of more or less palatable breads may be made for diabetics,
+but the majority of the so-called "gluten" and "diabetic flours" are
+gross frauds, often containing as much as fifty or sixty per cent.
+carbohydrate. Gluten flour is made by washing away the starch from
+wheat flour, leaving a residue which is rich in the vegetable protein
+gluten, so it must be remembered that if it is desired to greatly
+restrict the protein intake, any gluten flour, even if it contains
+only a small percentage of carbohydrate, must be used with caution.
+The report of 1913, Connecticut Agricultural Experiment Station, Part
+I, Section 1, "Diabetic Foods", gives a most valuable compilation of
+analyses of food products for diabetics. We have found some use for
+soya meal, casoid flour and Lyster's flour, "akoll" biscuits, and
+"proto-puffs," but generally the high protein content of all of these
+foods interferes with giving any large quantity of them to a severe
+diabetic over a long period of time. The flours mentioned below we
+know to be reliable.
+
+Some recipes which we have found useful are given below. The use of
+bran is meant to dilute the protein, increase the bulk, and
+incidentally to aid in preventing or correcting constipation.
+
+
+BRAN AND LYSTER FLOUR MUFFINS.[3]
+
+  2 level tablespoons lard
+  2 eggs
+  4 tablespoons heavy cream, 40% fat
+  2 cups washed bran
+  1 package Lyster flour
+  1/2 cup water or less
+
+Tie dry bran in cheesecloth and soak 1 hour. Wash, by squeezing water
+through and through, change water several times. Wring dry.
+
+Separate eggs and beat thoroughly. Add to the egg yolks the melted
+lard, cream and 2 beaten egg whites. Add the Lyster flour, washed bran
+and water.
+
+Make eighteen muffins.
+
+Total food value: Protein 99 grams, fat 68 grams, carbohydrate 2
+grams, calories 1049.
+
+One muffin = protein 5 grams, fat 4 grams, carbohydrate, trace,
+calories 58.
+
+  [3] Lyster's Diabetic Flour prepared by Lyster Brothers,
+      Andover, Mass.
+
+
+BRAN CAKES.
+
+  2 cups wheat bran
+  2 tablespoons melted butter
+  2 whole eggs
+  1 egg white
+  1/2 teaspoon salt
+  1/2 grain saccharine
+
+Tie bran in a piece of cheesecloth and soak for one hour. Wash by
+squeezing water through and through. Change water several times. Wring
+dry. Dissolve saccharine in one-half teaspoon water. Beat the whole
+eggs. Mix the bran, beaten eggs, melted butter, and saccharine
+together. Whip the remaining egg white and fold in at the last. Form
+into small cakes, using a knife and a tablespoon. Bake on a greased
+baking sheet until golden brown.
+
+This mixture will make about 25 small cakes. One cake represents 16
+calories. A sample cake made by this recipe was analyzed and found to
+contain neither starch nor sugar.
+
+
+SOYA MEAL AND BRAN MUFFINS.[4]
+
+  1 ounce (30 grams) soya meal
+  1 level tablespoon (15 grams) butter
+  1 ounce (30 c.c.) 40% cream
+  1 cup of washed bran (see method given elsewhere)
+  1 egg white
+    1 whole egg may be substituted for 1 egg white
+  1/4 teaspoon salt
+  1-1/2 teaspoons baking powder
+
+Mix soya meal, salt and baking powder. Add to the washed bran. Add
+melted butter and cream. Beat egg white and fold into mixture. Add
+enough water to make a very thick drop batter. Bake in six
+well-greased muffin tins until golden brown--from fifteen to
+twenty-five minutes.
+
+Total food value:
+
+  Protein, 11 grams, Fat, 27 grams.
+  Carbohydrate, 2 grams. Calories, 304.
+  One muffin = protein, 2 grams; fat, 4.5 grams.
+  Carbohydrate, trace. Calories, 50.
+
+  [4] Soya Bean Meal, Theodore Metcalf Co., Boston, Mass.
+
+
+CASOID FLOUR AND BRAN MUFFINS.[5]
+
+  1 ounce (30 grams) Casoid flour
+  1 level tablespoon (15 grams) butter
+  1 ounce (30 c.c.) 40% cream
+  1 egg white
+    1 whole egg may be substituted for 1 egg white
+  1/4 teaspoon salt
+  1-1/2 teaspoons baking powder
+  1 cup washed bran
+
+Method as in previous rule. Bake in six muffin tins.
+
+Total food value:
+
+  Protein, 18 grams. Fat, 24 grams.
+  Carbohydrate, 1 gram. Calories, 300.
+  One muffin = Protein, 3 grams. Fat, 4 grams.
+  Carbohydrate + Calories, 50.
+
+  [5] Casoid Diabetic Flour. Thos. Leeming & Co., Importers,
+      New York City.
+
+
+LYSTER FLOUR AND BRAN MUFFINS[6]
+
+  1 ounce (30 grams) Lyster flour
+  1 level tablespoon (15 grams) butter
+  1 ounce (30 c.c.) 40% cream
+  1 egg white
+    1 whole egg may be substituted for 1 egg white
+  1/8 teaspoon salt
+  1 teaspoon baking powder
+  1 cup washed bran
+
+Method as in previous recipe. Bake in six muffin tins.
+
+Total food value:
+
+  Protein, 18 grams. Fat, 25 grams.
+  Carbohydrate, 1 gram. Calories, 310.
+  One muffin = Protein, 3 grams. Fat, 4 grams.
+  Carbohydrate, trace. Calories, 50.
+
+In order to guard against a monotonous diet, some recipes for special
+dishes suitable for diabetics are given, most of which can be used in
+the diets of moderate caloric value. They are taken from "Food and
+Cookery for the Sick and Convalescent" by Fannie Merritt Farmer.
+
+  [6] Lyster's Diabetic Flour prepared by Lyster Brothers. Andover,
+      Mass. Barker's Gluten Flour, Herman Barker, Somerville, Mass.
+
+     Note.--In the three preceding recipes one whole egg may be
+     substituted for one egg white. The food value will be slightly
+     increased but the texture of the finished article is improved.
+
+
+RECIPES.
+
+BUTTERED EGG.
+
+Put one teaspoon butter into a small omelet pan. As soon as the butter
+is melted break one egg into a cup and slip into the pan. Sprinkle
+with salt and pepper and cook until white is firm, turning once
+during the cooking. Care must be taken not to break the yolk.
+
+
+EGGS AU BEURRE NOIR.
+
+Put one teaspoon butter into a small omelet pan. As soon as butter is
+melted, break one egg into a cup and slip into the pan. Sprinkle with
+salt and pepper and cook until white is firm, turning once during the
+cooking. Care must be taken not to break the yolk. Remove to hot
+serving dish. In same pan melt one-half tablespoon butter and cook
+until brown, then add one-fourth teaspoon vinegar. Pour over egg.
+
+
+EGG A LA SUISSE.
+
+Heat a small omelet pan and place in it a buttered muffin ring. Put in
+one-fourth teaspoon butter, and when melted add one tablespoon cream.
+Break an egg into a cup, slip it into muffin ring, and cook until
+white is set, then remove ring and put cream by teaspoonfuls over the
+egg until the cooking is accomplished. When nearly done sprinkle with
+salt, pepper, and one-half tablespoon grated cheese. Remove egg to hot
+serving dish and pour over cream remaining in pan.
+
+
+DROPPED EGG.
+
+Butter a muffin ring, and put it in an iron frying-pan of hot water to
+which one-half tablespoon salt has been added. Break egg into saucer,
+then slip into ring allowing water to cover egg. Cover and set on back
+of range. Let stand until egg white is of jelly-like consistency. Take
+up ring and egg, using a buttered griddle-cake turner, place on
+serving dish. Remove ring and garnish egg with parsley.
+
+
+DROPPED EGG WITH TOMATO PUREE.
+
+Serve a dropped egg with one tablespoon tomato puree. For tomato
+puree, stew and strain tomatoes, then let simmer until reduced to a
+thick consistency, and season with salt and pepper and a few drops
+vinegar. A grating of horseradish root may be added.
+
+
+EGG FARCI I.
+
+Cut one "hard boiled" egg into halves crosswise. Remove yolk and rub
+through a sieve. Clean one-half of a chicken's liver, finely chop and
+saute in just enough butter to prevent burning. While cooking add a
+few drops of onion juice. Add to egg yolk, season with salt, pepper,
+and one-fourth teaspoon finely chopped parsley. Refill whites with
+mixture, cover with grated cheese, bake until cheese melts. Serve with
+one tablespoon tomato puree.
+
+
+EGG FARCI II.
+
+Prepare one egg as for Egg Farci I. Add to yolk one-half tablespoon
+grated cheese, one-fourth teaspoon vinegar, few grains mustard, and
+salt and cayenne to taste; then add enough melted butter to make of
+right consistency to shape. Make into balls the size of the original
+yolks and refill whites. Arrange on serving-dish, place in a pan of
+hot water, cover, and let stand until thoroughly heated. Insert a
+small piece of parsley in each yolk.
+
+
+BAKED EGG IN TOMATO.
+
+Cut a slice from stem end of a medium-sized tomato, and scoop out
+pulp. Slip an egg into cavity thus made, sprinkle with salt and
+pepper, replace cover, put in a small baking pan, and bake until egg
+is firm.
+
+
+STEAMED EGG.
+
+Spread an individual earthen mould generously with butter. Season two
+tablespoons chopped cooked chicken, veal, or lamb, with one-fourth
+teaspoon salt and a few grains pepper. Line buttered mould with meat
+and slip in one egg. Cook in a moderate oven until egg is firm. Turn
+from mould and garnish with parsley.
+
+
+CHICKEN SOUP WITH BEEF EXTRACT.
+
+  1/2 cup chicken stock
+  1/2 teaspoon Sauterne
+  1/8 teaspoon beef extract
+  1-1/2 tablespoons cream
+  Salt and pepper
+
+Heat stock to boiling point and add remaining ingredients.
+
+
+CHICKEN SOUP WITH EGG CUSTARD.
+
+Serve Chicken Soup with Egg Custard.
+
+Egg Custard.--Beat yolk of one egg slightly, add one-half tablespoon,
+each, cream and water, and season with salt. Pour into a small
+buttered tin mould, place in pan of hot water, and bake until firm;
+cool, remove from mould, cut into fancy shapes.
+
+
+CHICKEN SOUP WITH EGG BALLS I OR II.
+
+Egg Balls I.--Rub yolk of one hard boiled egg through a sieve, season
+with salt and pepper, and add enough raw egg yolk to make of right
+consistency to shape. Form into small balls, and poach in soup.
+
+Egg Balls II.--Rub one-half yolk of hard boiled egg through a sieve,
+add one-half of a hard boiled egg white finely chopped. Season with
+salt and moisten with yolk of raw egg until of right consistency to
+shape. Form and poach same as Egg Balls I.
+
+
+CHICKEN SOUP WITH ROYAL CUSTARD.
+
+Serve Chicken Soup with Royal Custard.
+
+Royal Custard.--Beat yolk of one egg slightly, add two tablespoons
+chicken stock, season with salt and pepper, turn into a small buttered
+mould, and bake in a pan of hot water until firm. Cool, remove from
+mould, and cut into small cubes or fancy shapes.
+
+
+ONION SOUP.
+
+Cook one-half large onion, thinly sliced, in one tablespoon butter
+eight minutes. Add three-fourths cup chicken stock, and let simmer
+twenty minutes. Rub through a sieve, add two tablespoons cream, and
+yolk one-half egg beaten slightly. Season with salt and pepper.
+
+
+ASPARAGUS SOUP.
+
+  12 stalks asparagus, or
+  1/3 cup canned asparagus tips
+  2/3 cup chicken stock
+  1/4 slice onion.
+  Yolk one egg
+  1 tablespoon heavy cream
+  1/8 teaspoon salt
+  Few grains pepper
+
+Cover asparagus with cold water, bring to boiling point, drain, and
+add stock and onion; let simmer eight minutes, rub through a sieve,
+reheat, add cream, egg and seasonings. Strain and serve.
+
+
+TOMATO BISQUE.
+
+  2/3 cup canned tomatoes
+  1/4 slice onion
+  Bit of bay leaf
+  2 cloves
+  1/4 cup boiling water
+  1/8 teaspoon soda
+  1/2 tablespoon butter
+  1/4 teaspoon salt
+  Few grains pepper
+  2 tablespoons heavy cream
+
+Cook first five ingredients for eight minutes. Rub through sieve, add
+soda, butter in small pieces, seasoning, and cream. Serve at once.
+
+
+CAULIFLOWER SOUP.
+
+  1/3 cup cooked cauliflower
+  2/3 cup chicken stock
+  Small stalk celery
+  1/4 slice onion
+  1 egg yolk
+  1 tablespoon heavy cream
+  2 teaspoons butter
+  Salt and pepper
+
+Cook cauliflower stalk, celery and onion eight minutes. Rub through
+puree strainer, reheat, add egg yolk slightly beaten, cream, butter,
+and seasoning.
+
+
+MUSHROOM SOUP.
+
+  3 mushrooms
+  2/3 cup chicken stock
+  1/4 slice onion
+  2 teaspoons butter
+  1 egg yolk
+  1 tablespoon heavy cream
+  1 teaspoon sauterne
+  Salt and pepper
+
+Clean mushrooms, chop, and cook in one teaspoon butter five minutes.
+Add stock and let simmer eight minutes. Rub through a puree strainer,
+add egg yolk slightly beaten, cream, remaining butter, seasoning and
+wine.
+
+
+SPINACH SOUP.
+
+  1 tablespoon cooked chopped spinach
+  2/3 cup chicken stock
+  1 egg yolk
+  1 tablespoon heavy cream
+  Salt and pepper
+
+Cook spinach with stock eight minutes. Rub through a puree strainer,
+reheat, add egg yolk slightly beaten, cream, and seasoning.
+
+
+BROILED FISH, CUCUMBER SAUCE.
+
+Serve a small piece of broiled halibut, salmon, or sword fish, with
+cucumber sauce.
+
+Cucumber Sauce.--Pare one-half cucumber, grate and drain. Season with
+salt, pepper and vinegar.
+
+
+BAKED FILLET OF HALIBUT, HOLLANDAISE SAUCE.
+
+Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with
+salt and pepper, place in pan, cover with buttered paper and bake
+twelve minutes. Serve with,
+
+Hollandaise Sauce.--Put yolk of one egg, one tablespoon butter, and
+one teaspoon lemon juice in a small sauce-pan. Put sauce-pan in a
+larger one containing water, and stir mixture constantly with wooden
+spoon until butter is melted. Then add one-half tablespoon butter, and
+as the mixture thickens another one-half tablespoon butter; season
+with salt and cayenne. This sauce is almost thick enough to hold its
+shape. One-eighth teaspoon of beef extract, or one-third teaspoon
+grated horseradish added to the first mixture gives variety to this
+sauce.
+
+
+BAKED HALIBUT WITH TOMATO SAUCE.
+
+Wipe a small piece of halibut, and sprinkle with salt and pepper. Put
+in a buttered pan, cover with a thin strip of fat salt pork gashed
+several times, and bake twelve to fifteen minutes. Remove fish to
+serving dish, discarding pork. Cook eight minutes one-third cup of
+tomatoes, one-fourth slice onion, one clove, and a few grains salt and
+pepper. Remove onion and clove and run through a sieve. Add a few
+grains soda and cook until tomato is reduced to two teaspoons. Pour
+around fish and garnish with parsley.
+
+
+HALIBUT WITH CHEESE.
+
+Sprinkle a small fillet of halibut with salt and pepper, brush over
+with melted butter, place in pan and bake twelve minutes. Remove to
+serving dish and pour over it the following sauce:
+
+Heat two tablespoons cream, add one-half egg yolk slightly beaten, and
+when well mixed one tablespoon grated cheese. Season with salt and
+paprika.
+
+
+FINNAN HADDIE A LA DELMONICO.
+
+Cover a small piece of finnan haddie with cold water, place on back of
+range and allow water to heat gradually to boiling point, then keep
+below boiling point for twenty minutes. Drain, rinse thoroughly, and
+separate into flakes; there should be two tablespoons. Reheat over hot
+water with one hard boiled egg thinly sliced in two tablespoons heavy
+cream. Season with salt and paprika, add one teaspoon butter and
+sprinkle with finely chopped parsley.
+
+
+FILLET OF HADDOCK WITH WINE SAUCE.
+
+Remove skin from a small piece of haddock, put in a buttered baking
+pan, pour over it one teaspoon melted butter, one tablespoon white
+wine, and a few drops, each, of lemon juice and onion juice. Cover and
+bake. Remove to serving dish, and to liquor in pan add one tablespoon
+cream and one egg yolk slightly beaten. Season with salt and pepper.
+Strain over fish, and sprinkle with finely chopped parsley.
+
+
+SMELTS WITH CREAM SAUCE.
+
+Clean two selected smelts and cut five diagonal gashes on sides of
+each. Season with salt, pepper, and lemon juice. Cover and let stand
+ten minutes. Roll in cream, dip in flour, and saute in butter. Remove
+to serving dish, and to fat in pan add two tablespoons cream. Cook
+three minutes, season with salt, pepper, and a few drops lemon juice.
+Strain sauce around smelts and sprinkle with finely chopped parsley.
+
+
+SMELTS A LA MAITRE D'HOTEL.
+
+Prepare smelts same as for smelts with cream, and serve with maitre
+d'hotel butter.
+
+
+SALT CODFISH WITH CREAM.
+
+Pick salt codfish into flakes; there should be two tablespoons. Cover
+with lukewarm water and let stand on back of range until soft. Drain,
+and add three tablespoons cream; as soon as cream is heated add yolk
+one small egg slightly beaten.
+
+
+SALT CODFISH WITH CHEESE.
+
+To salt codfish with cream, add one-half tablespoon grated cheese and
+a few grains paprika.
+
+
+BROILED BEEFSTEAK, SAUCE FIGARO.
+
+Serve a portion of broiled beefsteak with Sauce Figaro.
+
+Sauce Figaro.--To Hollandaise sauce add one teaspoon tomato puree. To
+prepare tomato puree stew tomatoes, force through a strainer and cook
+until reduced to a thick pulp.
+
+
+ROAST BEEF, HORSERADISH CREAM SAUCE.
+
+Serve a slice of rare roast beef with Horseradish Cream Sauce.
+
+Horseradish Cream Sauce.--Beat one tablespoon heavy cream until stiff.
+As cream begins to thicken, add gradually three-fourths teaspoon
+vinegar. Season with salt and pepper, then fold in one-half tablespoon
+grated horseradish root.
+
+
+FILLET OF BEEF.
+
+Wipe off a thick slice cut from tenderloin. Put in hot frying pan with
+three tablespoons butter. Sear one side, turn and sear other side.
+Cook eight minutes, turning frequently, taking care that the entire
+surface is seared, thus preventing the escape of the inner juices.
+
+Remove to hot serving dish, and pour over fat in pan, first strained
+through cheesecloth. Garnish with cooked cauliflower, canned string
+beans, reheated and seasoned, and sauted mushroom caps.
+
+
+LAMB CHOPS, SAUCE FINESTE.
+
+Serve lamb chops with Sauce Fineste.
+
+Sauce Fineste.--Cook one-half tablespoon butter until browned. Add a
+few grains, each, mustard and cayenne, one-fourth teaspoon
+Worcestershire Sauce, and a few drops lemon juice, and two tablespoons
+stewed and strained tomatoes.
+
+
+SPINACH.
+
+Chop one cup cooked spinach drained as dry as possible. Season with
+salt and pepper, press through a puree strainer, reheat in butter,
+using as much as desired or as much as the spinach will take up.
+Arrange on serving dish and garnish with white of "hard boiled" egg
+cut in strips and yolk forced through strainer.
+
+
+BRUSSELS SPROUTS WITH CURRY SAUCE.
+
+Pick over Brussels sprouts, remove wilted leaves, and soak in cold
+salt water fifteen minutes. Cook in boiling salted water twenty
+minutes, or until easily pierced with skewer. Drain, and pour over
+one-fourth cup curry sauce.
+
+Curry Sauce.--Mix one-fourth teaspoon mustard, one-fourth teaspoon
+salt, and a few grains paprika. Add yolk of one egg slightly beaten,
+one tablespoon olive oil, one and one-half tablespoons vinegar, and a
+few drops of onion juice. Cook over hot water, stirring constantly
+until mixture thickens. Add one-fourth teaspoon curry powder, one
+teaspoon melted butter, and one-eighth teaspoon chopped parsley.
+
+
+FRIED CAULIFLOWER.
+
+Steam or boil a small cauliflower. Cool and separate into pieces.
+Saute enough for one serving in olive oil until thoroughly heated.
+Season with salt and pepper, arrange on serving-dish, and pour over
+one tablespoon melted butter.
+
+
+CAULIFLOWER A LA HUNTINGTON.
+
+Separate hot steamed cauliflower into pieces and pour over sauce made
+same as sauce for Brussels sprouts with curry sauce.
+
+
+CAULIFLOWER WITH HOLLANDAISE SAUCE.
+
+Serve boiled cauliflower with Hollandaise sauce, as given with baked
+fillet of halibut, Hollandaise sauce.
+
+
+MUSHROOMS IN CREAM.
+
+Clean, peel and break in pieces six medium-sized mushroom caps. Saute
+in one-half tablespoon butter three minutes. Add one and one-half
+tablespoons cream and cook until mushrooms are tender. Season with
+salt and pepper and a slight grating of nutmeg.
+
+
+BROILED MUSHROOMS.
+
+Clean mushrooms, remove stems, and place caps on a buttered broiler.
+Broil five minutes, having gills nearest flame during first half of
+broiling. Arrange on serving dish, put a small piece of butter in each
+cap and sprinkle with salt and pepper.
+
+
+SUPREME OF CHICKEN.
+
+Force breast of uncooked chicken through a meat chopper; there should
+be one-fourth cup. Add one egg beaten slightly and one-fourth cup
+heavy cream. Season with salt and pepper. Turn into slightly buttered
+mould, set in pan of hot water and bake until firm.
+
+
+SARDINE RELISH.
+
+Melt one tablespoon butter, and add two tablespoons cream. Heat to
+boiling point, add three sardines freed from skin and bones, and
+separated in small pieces, and one hard-boiled egg finely chopped.
+Season with salt and cayenne.
+
+
+DIABETIC RAREBIT.
+
+Beat two eggs slightly and add one-fourth teaspoon salt, a few grains
+cayenne, and two tablespoons, each, cream and water. Cook same as
+scrambled eggs, and just before serving add one-fourth Neufchatel
+cheese mashed with fork.
+
+
+CHEESE SANDWICHES.
+
+Cream one-third tablespoon butter and add one-half tablespoon, each,
+finely chopped cold boiled ham and cold boiled chicken; then season
+with salt and paprika. Spread between slices of Gruyere cheese cut as
+thin as possible.
+
+
+CHEESE CUSTARD.
+
+Beat one egg slightly, add one-fourth cup cold water, two tablespoons
+heavy cream, one tablespoon melted butter, one tablespoon grated
+cheese and a few grains salt. Turn into an individual mould, set in
+pan of hot water, and bake until firm.
+
+
+COLD SLAW.
+
+Select a small heavy cabbage, remove outside leaves, and cut cabbage
+in quarters; with a sharp knife slice very thinly. Soak in cold water
+until crisp; drain, dry between towels, and mix with cream salad
+dressing.
+
+
+CABBAGE SALAD.
+
+Finely shred one-fourth of a small firm cabbage. Let stand two hours
+in salted cold water, allowing one tablespoon of salt to a pint of
+water. Cook slowly thirty minutes one-fourth cup, each, vinegar and
+cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns,
+one-eighth teaspoon mustard seed and three cloves. Strain and pour
+over cabbage drained from salted water. Let stand two hours, again
+drain, and serve with or without mayonnaise dressing.
+
+
+CABBAGE AND CELERY SALAD.
+
+Wash and scrape two stalks of celery, add an equal quantity of
+shredded cabbage, and six walnut meats broken in pieces. Serve with
+cream dressing.
+
+
+CUCUMBER CUP.
+
+Pare a cucumber and cut in quarters cross wise. Remove center from one
+piece and fill cup thus made with tartare sauce. Serve on lettuce
+leaf.
+
+
+CUCUMBER AND LEEK SALAD.
+
+Cut cucumber in small cubes and leeks in very thin slices. Mix, using
+equal parts, and serve with French dressing.
+
+
+CUCUMBER AND WATERCRESS SALAD.
+
+Cut cucumbers in very thin slices, and with a three-tined fork make
+incisions around the edge of each slice. Arrange on a bed of
+watercress.
+
+
+EGG SALAD I.
+
+Cut one hard-boiled egg in halves crosswise, in such a way that tops
+of halves may be left in points. Remove yolk, mash, moisten with
+cream, French or mayonnaise dressing, shape in balls, refill whites,
+and serve on lettuce leaves. Garnish with thin slices of radish, and a
+radish so cut as to represent a tulip.
+
+
+EGG SALAD.
+
+Prepare egg same as for Egg Salad I, adding to yolk an equal amount of
+chopped cooked chicken or veal.
+
+
+EGG AND CHEESE SALAD.
+
+Prepare egg same as for Egg Salad I, adding to yolk three-fourths
+tablespoon grated cheese; season with salt, cayenne and a few grains
+of mustard; then moisten with vinegar and melted butter. Serve with or
+without salad dressing.
+
+
+EGG AND CUCUMBER SALAD.
+
+Cut one hard boiled egg in thin slices. Cut as many very thin slices
+from a chilled cucumber as there are slices of egg. Arrange in the
+form of a circle (alternating egg and cucumber), having slices overlap
+each other. Fill in center with chicory or watercress. Serve with
+salad dressing.
+
+
+CHEESE SALAD.
+
+Mash one-sixth of a Neufchatel cheese and moisten with cream. Shape in
+forms the size of a robin's egg. Arrange on a lettuce leaf and
+sprinkle with finely chopped parsley which has been dried. Serve with
+salad dressing.
+
+
+CHEESE AND OLIVE SALAD.
+
+Mash one-eighth of a cream cheese, and season with salt and cayenne.
+Add finely chopped olives, two lettuce leaves, finely cut, and a small
+piece of canned pimento, to give color. Press in original shape of
+cheese and let stand two hours. Cut in slices and serve on lettuce
+leaves with mayonnaise dressing.
+
+
+CHEESE AND TOMATO SALAD.
+
+Peel and chill one medium-sized tomato, and scoop out a small portion
+of the pulp. Mix equal quantities of Roquefort and Neufchatel cheese
+and mash, then moisten with French dressing. Fill cavity made in
+tomato with cheese. Serve on lettuce leaves with French dressing.
+
+
+FISH SALAD I.
+
+Remove salmon from can, rinse thoroughly with hot water and separate
+in flakes; there should be one-fourth cup. Mix one-eighth teaspoon
+salt, a few grains, each, mustard and paprika, one teaspoon melted
+butter, one-half tablespoon cream, one tablespoon water, one-half
+tablespoon vinegar and yolk of one egg; cook over hot water until
+mixture thickens; then add one-fourth teaspoon granulated gelatin
+soaked in one teaspoon cold water. Add to salmon, mould, chill, and
+serve with cucumber sauce.
+
+Cucumber Sauce.--Pare one-fourth cucumber; chop, drain, and add French
+dressing to taste.
+
+
+ASPARAGUS SALAD.
+
+Drain and rinse four stalks of canned asparagus. Cut a ring one-third
+inch wide from a red pepper. Put asparagus stalks through ring,
+arrange on lettuce leaves, and pour over French dressing.
+
+
+TOMATO JELLY SALAD.
+
+Season one-fourth cup hot stewed and strained tomato with salt, and
+add one-third teaspoon granulated gelatin soaked in a teaspoon cold
+water. Turn into an individual mould, chill, turn from mould, arrange
+on lettuce leaves, and garnish with mayonnaise dressing.
+
+
+FROZEN TOMATO SALAD.
+
+Season stewed and strained tomato with salt and cayenne. Fill a small
+tin box with mixture, cover with buttered paper, then tight-fitting
+cover, pack in salt and ice, equal parts, and let stand two hours.
+Remove from mould, place on lettuce leaf and serve with mayonnaise
+dressing.
+
+
+TOMATO JELLY SALAD WITH VEGETABLES.
+
+Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth
+slice onion, four peppercorns, one clove, eight minutes. Remove
+vegetables and rub tomato through a sieve; there should be one-fourth
+cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon
+cold water, a few grains salt, and four drops vinegar. Line an
+individual mould with cucumber cut in fancy shapes, and string beans,
+then pour in mixture. Chill, remove from mould, arrange on lettuce
+leaf, and garnish with mayonnaise dressing.
+
+
+TOMATO BASKET OF PLENTY.
+
+Cut a medium-sized tomato in shape of a basket, leaving stem end on
+top of handle. Fill basket with cold cooked string beans cut in small
+pieces and two halves of English walnut meats cut in pieces, moistened
+with French dressing. Serve on lettuce leaf.
+
+
+TOMATO AND CHIVE SALAD.
+
+Remove skin from small tomato. Chill and cut in halves crosswise.
+Spread with mayonnaise, sprinkle with finely chopped chives, and serve
+on lettuce leaf.
+
+
+CANARY SALAD.
+
+Cut a slice from the stem end of a bright red apple and scoop out
+pulp, leaving enough to keep shell in shape. Fill shell thus made with
+grapefruit pulp and finely chopped celery, using twice as much
+grapefruit as celery. It will be necessary to drain some of the juice
+from the grapefruit. Moisten with mayonnaise dressing, replace the
+cover and arrange on lettuce leaf, and garnish with a canary made from
+Neufchatel cheese, coloring yellow and shaping, designating eyes with
+paprika and putting a few grains on the body of the bird. Also garnish
+with three eggs made from cheese, colored green and speckled with
+paprika.
+
+Note.--Do not use apple pulp.
+
+
+HARVARD SALAD.
+
+Cut a selected lemon in the form of a basket with handle, and scoop
+out all the pulp. Fill basket thus made with one tablespoon cold
+cooked chicken or sweet bread cut in small dice, mixed with one-half
+tablespoon small cucumber dice, and one teaspoon finely chopped celery
+moistened with cream or mayonnaise dressing. Spread top with dressing
+and sprinkle with thin parings cut from round red radishes finely
+chopped. Insert a small piece of parsley on top of handle. Arrange on
+watercress.
+
+
+CUCUMBER BOATS.
+
+Cut a small cucumber in halves lengthwise. Scoop out centres and cut
+boat-shaped. Cut cucumber cut from boats in small pieces and add one
+and one-half olives finely chopped. Moisten with French dressing, fill
+boats with mixture and serve on lettuce leaves.
+
+
+SPINACH SALAD.
+
+Drain and finely chop one-fourth cup cooked spinach. Season with salt,
+pepper, lemon juice, and melted butter. Pack solidly in an individual
+mould, chill, remove from mould, and arrange on a thin slice of cooked
+tongue cut in circular shape. Garnish base of mould with wreath of
+parsley and top with sauce tartare.
+
+Sauce Tartare.--To one tablespoon mayonnaise dressing add
+three-fourths teaspoon finely chopped capers, pickles, olives, and
+parsley, having equal parts of each.
+
+
+SWEETBREAD AND CUCUMBER SALAD.
+
+Mix two tablespoons cold cooked sweetbread cut in cubes, one
+tablespoon cucumber cubes, and one-half tablespoon finely chopped
+celery. Beat one and one-half tablespoons heavy cream until stiff,
+then add one-eighth teaspoon granulated gelatin dissolved in one
+teaspoon boiling water and three-fourths teaspoon vinegar. Set in a
+pan of ice water and as mixture begins to thicken, add sweetbreads and
+vegetables. Mould and chill. Remove from mould, arrange on lettuce
+leaves, and garnish top with a slice of cucumbers and sprig of
+parsley.
+
+
+CHICKEN AND NUT SALAD.
+
+Mix two tablespoons cold cooked chicken or fowl cut in cubes with one
+tablespoon finely chopped celery and one-half tablespoon English
+walnut meats browned in oven with one-eighth teaspoon butter and a few
+grains salt, then broken in pieces. Moisten with mayonnaise dressing.
+Mound and garnish with curled celery, tips of celery, and whole nut
+meats.
+
+
+PRINCESS PUDDING
+
+  1 egg yolk
+  3/4 teaspoon granulated gelatin dissolved in
+  1 tablespoon boiling water
+  2 teaspoons lemon juice
+  1/4 grain saccharine dissolved in
+  1/4 teaspoon cold water
+  1 egg white.
+
+Beat egg yolk until thick and lemon-colored, add gelatin, continue the
+beating. As mixture thickens add gradually the lemon juice and
+saccharine. Fold in white of egg beaten until stiff and dry. Turn into
+a mould and chill.
+
+
+COFFEE BAVARIAN CREAM.
+
+  2 tablespoons coffee infusion
+  1 tablespoon water
+  2 tablespoons heavy cream
+  1 egg yolk
+  Few grains salt
+  3/4 teaspoon granulated gelatin soaked in
+  1 teaspoon cold water.
+  1 grain saccharine dissolved in
+  1/2 teaspoon cold water
+  1 egg white
+  1/4 teaspoon vanilla
+
+Scald coffee, water and one-half cream. Add egg yolk, slightly beaten,
+and cook until mixture thickens; then add gelatin and salt. Remove
+from fire, cool, add saccharine, remaining cream beaten stiff, egg
+white beaten until stiff, and teaspoon vanilla. Turn into mould and
+chill.
+
+
+LEMON CREAM SHERBET.
+
+  1/4 cup cream
+  2 tablespoons cold water
+  1/2 grain saccharine dissolved in
+  1/2 teaspoon cold water
+  4 drops lemon juice
+  Few grains salt
+
+Mix ingredients in order given and freeze.
+
+
+ORANGE ICE.
+
+  1/3 cup orange juice
+  1 teaspoon lemon juice
+  2 tablespoons cold water
+  1/2 grain saccharine dissolved in
+  1/2 teaspoon cold water
+
+Mix ingredients in order given, and freeze.
+
+
+GRAPEFRUIT ICE.
+
+  1/4 cup grapefruit juice
+  1/4 cup water
+  1/2 grain saccharine dissolved in
+  1/2 teaspoon cold water.
+
+Remove juice from grapefruit, strain and add remaining ingredients,
+and freeze to a mush. Serve in sections of grapefruit.
+
+
+FROZEN PUNCH.
+
+  1/4 cup cream
+  2 tablespoons cold water
+  1-1/2 teaspoons rum
+  1 egg yolk
+  1/2 grain saccharine dissolved in
+  1/2 teaspoon cold water
+  Few grains salt
+
+Scald one-half cream with water, add egg yolk slightly beaten and cook
+over hot water until mixture thickens. Cool, add remaining ingredients
+and freeze.
+
+
+
+
+DIET LISTS.
+
+
+Attention is called to the fact that the protein allowance in the
+following diets is not large. The first two tables represent fast
+days; the next six are transitional days, in which the nourishment is
+gradually increased but does not satisfy the caloric needs. The
+remainder may be selected according to the needs of the case or the
+weight of the patient.
+
+To prevent monotony or to give variety, one meat may be substituted
+for another, or one "5%" vegetable for another. The fat may be
+increased by the addition of butter or olive oil if more calories are
+needed to maintain body weight. However, it is not considered
+desirable to give so much fat that the weight will increase.
+
+
+TABLE I.
+
+  Protein, 10 grams
+  Carbohydrate, 15 grams
+  Fat, 7 grams
+  Calories, 200
+
+BREAKFAST.
+  String beans (canned). 120 grams   2-1/2 h. tbsp.
+  Asparagus (canned).    150 grams   3 h. tbsp. or 13-1/2 stalks
+                                                  4 in. long.
+  Tea or coffee.
+
+DINNER.
+  Celery.                100 grams   6 pieces 4-1/2 in. long.
+  Spinach (cooked).      135 grams   3 h. tbsp.
+  Tea or coffee.
+
+SUPPER.
+  Asparagus.             100 grams   2 h. tbsp. or 9 stalks 4 in. long.
+  Celery.                100 grams   6 pieces 4-1/2 in. long.
+  Tea or coffee.
+
+
+TABLE II.
+
+  Protein, 7 grams
+  Carbohydrate, 15 grams
+  Fat, 6 grams
+  Calories, 150
+
+BREAKFAST.
+  Asparagus (canned).     75 grams   1-3/4 h. tbsp. (chopped).
+  Cabbage.                65 grams   1 very h. tbsp.
+  Tea or coffee.
+
+DINNER.
+  Onions (cooked).       100 grams   2 h. tbsp.
+  Celery.                 50 grams   3 pieces about 4-1/2 in. long.
+  Tea or coffee.
+
+SUPPER.
+  Spinach.               100 grams   2 h. tbsp.
+  Celery.                 50 grams   3 pieces 4-1/2 in. long.
+  Tea or coffee.
+
+
+TABLE III.
+
+  Protein, 24 grams
+  Carbohydrate, 8 grams
+  Fat, 22 grams
+  Calories, 340
+
+BREAKFAST.
+  String beans.          100 grams   2 h. tbsp.
+  Egg.                     1
+  Coffee.
+
+DINNER.
+  Egg.                     1
+  Turnips.               100 grams   2 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Turnips.               100 grams   2 h. tbsp.
+  Spinach.               100 grams   2 h. tbsp.
+  Tea.
+
+
+TABLE IV.
+
+  Protein, 31 grams
+  Fat, 14 grams
+  Carbohydrate, 17 grams
+  Calories, 327
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Coffee.
+
+DINNER.
+  Chicken.                35 grams   1 small serving.
+  String beans.          200 grams   4 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Tea or coffee.
+
+SUPPER.
+  Egg.                     1
+  Cauliflower.           240 grams   5 h. tbsp. +
+  Spinach.               100 grams   2 h. tbsp.
+  Tea or coffee.
+
+
+TABLE V.
+
+  Protein, 43 grams
+  Carbohydrate, 15 grams
+  Fat, 19 grams
+  Calories, 414
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             200 grams   4 h. tbsp.
+  Coffee.
+
+DINNER.
+  Chicken.                70 grams   1 mod. serving.
+  Cauliflower.           120 grams   2 h. tbsp.
+  Cabbage (cooked).      100 grams   2 h. tbsp.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  String beans.          100 grams   2 h. tbsp.
+  Spinach.               200 grams   4 h. tbsp.
+  Tea.
+
+
+TABLE VI.
+
+  Protein, 38 grams
+  Fat, 31 grams
+  Carbohydrate, 19 grams
+  Calories, 520
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             200 grams   4 h. tbsp.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Celery (cooked).       200 grams   4 h. tbsp.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                20 grams   2 medium leaves.
+  Cucumbers.             100 grams   2 h. tbsp.
+  String beans.           50 grams   1 h. tbsp.
+  Tea.
+
+
+TABLE VII.
+
+  Protein, 35 grams
+  Carbohydrate, 17 grams
+  Fat, 100 grams
+  Calories, 1143
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices about 6 in. long.
+  Asparagus.             100 grams   2 h. tbsp. or 9 stalks 4 in. long
+                                                           (canned).
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Turnips.               140 grams   2 h. tbsp. +
+  Spinach.               100 grams   2 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Butter.
+  Tea.
+  Cream.
+
+SUPPER.
+  Spinach.               100 grams   2 h. tbsp.
+  String beans (cooked). 100 grams   2 h. tbsp.
+  Cauliflower (cooked).  120 grams   2 h. tbsp. +
+  Butter.
+  Tea.
+  Cream.
+
+_Allow during day:_
+  Butter.                20 grams    2 squares.
+  Cream, 40%.         2-1/2 ounces   5 tbsp.
+
+
+TABLE VIII.
+
+  Protein, 40 grams
+  Carbohydrate, 16 grams
+  Fat, 104 grams
+  Calories, 1196
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp or 9 stalks 4 in. long
+                                                          (canned).
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Coffee.
+  Cream.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Turnips.               140 grams   2 h. tbsp. +
+  Celery.                100 grams   2 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Bacon.                  50 grams   2 slices about 6 in. long.
+  Spinach.               100 grams   2 h. tbsp.
+  String beans (canned). 100 grams   2 h. tbsp.
+  Cauliflower.           100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream 40%.               3 ounces  6 tbsp.
+
+
+TABLE IX.
+
+  Protein, 50 grams
+  Carbohydrate, 15 grams
+  Fat, 125 grams
+  Calories, 1500
+
+BREAKFAST.
+  Eggs.                    2
+  String beans(canned).  100 grams   3 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chop.                  100 grams   1 chop.
+  Cabbage (cooked).      100 grams   2 h. tbsp.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Tea.
+  Butter.
+  Cream.
+
+SUPPER.
+  Egg.                     1
+  Asparagus (canned).    100 grams   2 h. tbsp.
+  Cauliflower (cooked).  100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams    2-1/2 square.
+  Cream, 40%.              5 ounces  10 tbsp.
+
+
+TABLE X.
+
+  Protein, 61 grams
+  Carbohydrate, 16 grams
+  Fat, 160 grams
+  Calories, 1795
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Eggs.                    2
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Tomatoes (canned).     100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Chicken.                50 grams   1 small serving.
+  Lettuce.                20 grams   2 leaves.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              5 ounces 10 tbsp.
+
+
+TABLE XI.
+
+  Protein, 38 grams
+  Carbohydrate, 20 grams
+  Fat, 100 grams
+  Calories 1168
+
+BREAKFAST.
+  Bacon.                  30 grams   1-1/2 slices 6 in. long.
+  Egg.                     1
+  Spinach.               100 grams   2 h. tbsp.
+  Coffee.
+  Butter.
+  Cream.
+
+DINNER.
+  Steak.                  50 grams   1 very small serving.
+  Cabbage.               100 grams   2 h. tbsp.
+  Onions.                100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Scraped beef balls.     40 grams = 1-1/3 oz.
+  Chopped celery salad.  100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 tbsp.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XII.
+
+  Protein, 35 grams
+  Carbohydrate, 16 grams
+  Fat, 92 grams
+  Calories, 1064
+
+BREAKFAST.
+  Egg.                     1
+  Cabbage.               100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Butter.
+  Coffee.
+  Cream.
+
+DINNER.
+  Steak.                  80 grams   1 small serving.
+  Spinach.               100 grams   2 h. tbsp.
+  Turnips.               140 grams   2 h. tbsp. +
+  Egg, white.              1
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Onions.                100 grams   2 h. tbsp.
+  Lettuce.                10 grams   1 leaf.
+  Olive oil.               5 grams   1 teaspoon. +
+  Tea.
+  Butter.
+  Cream.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XIII.
+
+  Protein, 40 grams
+  Fat, 110 grams
+  Carbohydrate, 21 grams
+  Calories, 1187
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Cauliflower.           120 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Squab.                   1
+  Carrots.               100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Turnips.               140 grams   2 h. tbsp. +
+  Asparagus.             100 grams   2 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.          3-1/2 ounces  7 tbsp.
+
+
+TABLE XIV.
+
+  Protein, 40 grams
+  Carbohydrate, 20 grams
+  Fat, 103 grams
+  Calories, 1200
+
+BREAKFAST.
+  Egg.                 1 + 1 egg white.
+  Spinach.               200 grams   4 h. tbsp.
+  Cream.
+  Butter.
+
+DINNER.
+  Steak.                  50 grams   1 very small serving.
+  Cabbage.               100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Onions.                100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Scraped beef balls      40 grams   1-1/3 oz.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Cream.
+  Butter.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams    2 squares.
+  Cream, 40%.              5 ounces  10 tbsp.
+
+
+TABLE XV.
+
+  Protein, 40 grams
+  Carbohydrate, 22 grams
+  Fat, 105 grams
+  Calories, 2100
+
+BREAKFAST.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chop.                 105 grams   1 medium.
+  Peas.                  50 grams   1 h. tbsp.
+  Celery.                50 grams   6 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  String beans.          100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XVI.
+
+  Protein 40 grams
+  Fat, 100 grams
+  Carbohydrate, 30 grams
+  Calories, 1200
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Peas (canned).          75 grams   1-3/4 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth--6 ounces with
+  vegetables:
+    Cabbage.              25 grams   1 level tbsp.
+    Tomatoes.             25 grams   1 level tbsp.
+    Turnips.              25 grams   1 level tbsp.
+    Celery.               50 grams   3 pieces 4-1/2 in. long.
+  Steak.                 100 grams   1 small serving.
+  Squash.                 50 grams   1 h. tbsp.
+  Tomatoes.               75 grams   1-3/4 tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Spinach.               100 grams   2 h. tbsp.
+  Turnips.               175 grams   3-3/4 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.             4 ounces   8 tbsp.
+
+
+TABLE XVII.
+
+  Protein, 40 grams
+  Carbohydrate, 30 grams
+  Fat, 100 grams
+  Calories, 1200
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices about 6 in. long.
+  Egg.                     1
+  Asparagus (chopped).   100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chicken.                50 grams   1 small serving.
+  Cabbage.               100 grams   2 h. tbsp.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Cucumbers.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Turnips.               140 grams   2 h. tbsp.
+  String beans.          100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 thin slice, baker's loaf.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                25 grams   2-1/2 squares.
+  Cream, 40%.             4 ounces  8 tbsp.
+
+
+TABLE XVIII.
+
+  Protein, 40 grams
+  Carbohydrate, 35 grams
+  Fat, 110 grams
+  Calories, 1330
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices about 6 in. long.
+  Peas.                   75 grams   1-3/4 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth--chicken, lamb
+    or beef.               6 ounces
+  Steak.                 100 grams   1 small serving.
+  Turnips.               200 grams   4 h. tbsp.
+  Celery.                150 grams   9 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Squash.                 50 grams   1 h. tbsp.
+  Beets.                 100 grams   2 h. tbsp.
+  Cabbage (raw).          25 grams   1 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XIX.
+
+  Protein, 40 grams
+  Carbohydrate, 35 grams
+  Fat, 115 grams
+  Calories, 1370
+
+BREAKFAST.
+  Bacon.                  50 grams   3 slices 6 in. long.
+  Parsnips.              100 grams   2 h. tbsp.
+  Potatoes (boiled).      50 grams   1 very small one.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                   6 ounces
+  Squab.                   1
+  Cabbage.               100 grams   2 h. tbsp.
+  Celery.                100 grams   6 stalks about 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  String beans.          140 grams   3 h. tbsp.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Parsnips.              100 grams   2 h. tbsp.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Milk.                    4 ounces  1/2 glass.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XX.
+
+  Protein, 50 grams
+  Carbohydrate, 35 grams
+  Fat, 130 grams
+  Calories, 1557
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bacon.                  50 grams   3 slices, 6 in. long.
+  Egg.                     1
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Boiled onions.         100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                25 grams   3 small leaves.
+  Bread.                  20 grams   1 very thin slice.
+  Cream.
+  Tea.
+  Butter.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXI.
+
+  Protein, 50 grams
+  Carbohydrate, 40 grams
+  Fat, 158 grams
+  Calories, 1830
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Bread.                  20 grams   1 slice, 3 x 3 x 1/2 in.
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Cabbage.               100 grams   2 h. tbsp.
+  Lettuce.               100 grams  10 leaves.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Onions (boiled).       100 grams   2 h. tbsp.
+  Bread.                  15 grams   1 slice very thin, 3 x 3 x 1/4
+  Milk.                    4 ounces  8 tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              5 ounces 10 tbsp.
+
+
+TABLE XXII.
+
+  Protein, 60 grams
+  Carbohydrate, 30 grams
+  Fat, 158 grams
+  Calories, 1830
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Egg.                     1
+  Tomatoes.              100 grams   2 h. tbsp.
+  Cream.
+  Butter.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Turnips.               420 grams   4 h. tbsp. +
+  Cucumbers.             100 grams   2 h. tbsp.
+  Onions.                100 grams   2 medium sized.
+  Butter.
+  Cream.
+  Tea.
+  Olive oil.              21 grams   1-1/2 tbsp.
+
+SUPPER.
+  Chicken.                50 grams   1 small serving.
+  Lettuce.               100 grams  10 medium leaves.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Tea.
+  Cream.
+
+_Allow during day:_
+  Butter.                 15 grams   1-1/2 squares.
+  Cream, 40%.             6  ounces 12 tbsp.
+
+
+TABLE XXIII.
+
+  Protein, 62 grams
+  Carbohydrate, 31 grams
+  Fat, 153 grams
+  Calories, 1800
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices.
+  Peas.                   75 grams   1-1/2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth--100 c.c. with
+    vegetables: = 7 tbsp.
+    Cabbage.              25 grams   1 level tbsp.
+    Tomato.               25 grams   1 level tbsp.
+    Turnip.               25 grams   1 level tbsp.
+    Celery (chopped).     50 grams   2 level tbsp.
+  Steak.                 100 grams   1 small serving.
+  Squash.                 50 grams   1 h. tbsp.
+  Tomatoes.               75 grams   1-1/2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Chicken.                75 grams   1 small serving.
+  Turnips.               175 grams   2-3/4 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              5 ounces 10 tbsp.
+  Olive oil.               7 grams   1/2 tbsp. +
+
+
+TABLE XXIV.
+
+  Protein, 60 grams
+  Carbohydrate, 30 grams
+  Fat, 158 grams
+  Calories, 1830
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Egg.                     1
+  Turnips.               140 grams   3 h. tbsp. --
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Lettuce.               100 grams  10 leaves.
+  Spinach.               100 grams   2 h. tbsp.
+  Olive oil.              21 grams   1-1/2 tbsp. +
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Chicken.                50 grams   1 very small serving.
+  Turnips.               280 grams   4 h. tbsp. +
+  Onions.                100 grams   2 h. tbsp.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                50 grams    5 squares.
+  Cream, 40%.             5 ounces  10 tbsp.
+
+
+TABLE XXV.
+
+  Protein, 60 grams
+  Carbohydrate, 30 grams
+  Fat, 154 grams
+  Calories, 1800
+
+BREAKFAST.
+  Bacon.                  60 grams   2-1/2 slices, 6 in. long.
+  Eggs.                    2
+  Turnips.               140 grams   2-1/2 h. tbsp.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Spinach.                50 grams   1 h. tbsp.
+  Parsnips.              150 grams   3 h. tbsp.
+  Onions.                100 grams   2 h. tbsp.
+  Beets.                  50 grams   1 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Ham.                    50 grams   1 very small serving.
+  Lettuce.               100 grams  10 leaves.
+  String beans.           50 grams   1 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Asparagus.              50 grams   1 h. tbsp.
+
+_Allow during day:_
+  Butter.                 40 grams   4 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXVI.
+
+  Protein, 40 grams
+  Carbohydrate, 36 grams
+  Fat, 105 grams
+  Calories, 1280
+
+BREAKFAST.
+  Bacon.                  50 grams   2 slices.
+  Parsnips.              100 grams   2 h. tbsp.
+  Potatoes (mashed).      60 grams   1 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass.
+  Squab.                 100 grams   1 squab (small).
+  Cabbage.               100 grams   2 tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  String beans.          100 grams   2 h. tbsp.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Parsnips.              100 grams   2 h. tbsp.
+  Cauliflower.           120 c.c.    2 h. tbsp. +
+  Milk.                  120 c.c.    1/2 glass.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXVII.
+
+  Protein, 50 grams
+  Carbohydrate, 40 grams
+  Fat, 131 grams
+  Calories, 1587
+
+BREAKFAST.
+  Egg.                     1
+  Parsnips.              100 grams   2 h. tbsp.
+  Bread.                  35 grams   1 slice, 3 x 3-1/2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Chop.                  100 grams   1
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Carrots.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Bacon.                  50 grams   2 slices.
+  Lettuce.                25 grams   3 leaves.
+  String beans.          100 grams   2 h. tbsp.
+  Peas.                   55 grams   1 h. tbsp. +
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXVIII.
+
+  Protein, 50 grams
+  Carbohydrate, 50 grams
+  Fat, 124 grams
+  Calories, 1563
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Eggs.                    2
+  Bread.                  10 grams   1 slice, 2 x 1 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Lettuce.               100 grams  10 leaves.
+  Spinach.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Cold ham.               50 grams   1 small serving.
+  Asparagus.              50 grams   1 h. tbsp.
+  String beans.          100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 3 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 30 grams   3 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXIX.
+
+  Protein, 52 grams
+  Carbohydrate, 52 grams
+  Fat, 116 grams
+  Calories, 1504
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Egg.                     1
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Boiled ham.            100 grams   1 large slice (thin).
+  Brussels sprouts.      100 grams   2 h. tbsp.
+  Milk.                    6 ounces  1 glass.
+  Butter.
+  Tea.
+  Cream.
+
+SUPPER.
+  Scotch broth.            6 ounces 12 tbsp.
+  Lettuce.                50 grams   5 leaves.
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXX.
+
+  Protein, 50 grams
+  Carbohydrate, 50 grams
+  Fat, 117 grams
+  Calories, 1590
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Egg.                     1
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chop.                  100 grams   1 medium chop.
+  Asparagus.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Cucumbers.             100 grams   2 h. tbsp.
+  Lettuce.                10 grams   1 leaf.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+
+_Allow during day:_
+  Butter.                 30 grams   3 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXXI.
+
+  Protein, 53 grams
+  Carbohydrate, 50 grams
+  Fat, 133 grams
+  Calories, 1658
+
+BREAKFAST.
+  Orange.                150 grams   1 medium.
+  Bacon.                  60 grams   2-1/2 slices.
+  Egg.                     1
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Steak.                  50 grams   1 very small serving.
+  String beans.           50 grams   1 h. tbsp.
+  Lettuce.               100 grams  10 leaves.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Ham.                    50 grams   1 small slice.
+  Asparagus.              50 grams   1 h. tbsp.
+  Spinach.                50 grams   1 h. tbsp.
+  Bread.                  15 grams   1 slice, 3 x 1 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXXII.
+
+  Protein, 101 grams
+  Carbohydrate, 51 grams
+  Fat, 255 grams
+  Calories, 2995
+
+BREAKFAST.
+  Orange.                 50 grams   1/2 orange (small).
+  Steak.                 100 grams   1 slice.
+  Egg.                     1
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Lamb chop.             180 grams   2 small.
+  Potato.                 50 grams   1 very small.
+  Turnip.                140 grams   2 h. tbsp +
+  Lettuce.                10 grams   1 leaf.
+  Tomato (raw).          100 grams   1 medium.
+  Custard--made with
+    one egg and part
+    of the cream.
+  Butter.
+  Tea.
+  Olive oil.           1-1/2 tbsp.
+
+SUPPER.
+  Bacon.                  50 grams   2 slices 6 in. long.
+  Eggs.                    2
+  Onions.                 50 grams   1 h. tbsp.
+  Cabbage.               100 grams   2 h. tbsp.
+  Bread.                  20 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              6 ounces 12 tbsp.
+
+
+TABLE XXXIII.
+
+  Protein, 60 grams
+  Carbohydrate, 55 grams
+  Fat, 159 grams
+  Calories, 1950
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Spinach.               100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Parsnips.              100 grams   2 h. tbsp.
+  Carrots.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                25 grams   3 medium leaves.
+  String beans.           10 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Spinach.                60 grams   1 very h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              4 ounces  8 tbsp.
+
+
+TABLE XXXIV.
+
+  Protein, 60 grams
+  Carbohydrate, 50 grams
+  Fat, 145 grams
+  Calories, 1800
+
+BREAKFAST.
+  Egg.                     1
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Tomatoes.              100 grams   2 h. tbsp.
+  Bread.                  35 grams   1 slice, medium.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Squab.                 100 grams   1 squab (small).
+  Cabbage.               100 grams   2 h. tbsp.
+  Onions.                100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                25 grams   3 medium leaves.
+  Celery.                100 grams   6 stalks, 4-1/2 in. long.
+  Bread.                  30 grams   1 slice, med. thin.
+
+_Allow during day:_
+  Butter.                 30 grams   3 squares.
+  Cream, 40%.          3-1/2 ounces  7 tbsp.
+
+
+TABLE XXXV.
+
+  Protein, 63 grams
+  Carbohydrate, 60 grams
+  Fat, 140 grams
+  Calories, 1800
+
+BREAKFAST.
+  Grape fruit.           100 grams   1/2 small grape fruit.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Bread.                  30 grams   1 slice, med. thin.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass.
+  Squab.                 100 grams   1 squab.
+  Carrots.               100 grams   2 h. tbsp.
+  Lettuce.               100 grams  10 leaves.
+  Asparagus.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Spinach.               100 grams   2 h. tbsp.
+  Bread.                  30 grams   1 slice, med. thin.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXXVI.
+
+  Protein, 60 grams
+  Carbohydrate, 60 grams
+  Fat, 140 grams
+  Calories, 1794
+
+BREAKFAST.
+  Orange.                100 grams   1 small.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Bread.                  35 grams   1 slice medium.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Turnips.               140 grams   2 h. tbsp. +
+  Parsnips.              200 grams   4 h. tbsp.
+  String beans.          100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.                25 grams   3 leaves.
+  Cucumbers.             100 grams   16 slices (thin).
+  Bread.                  30 grams   1 slice, med. thin.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              3 ounces  6 tbsp.
+
+
+TABLE XXXVII.
+
+  Protein, 74 grams
+  Carbohydrate, 62 grams
+  Fat, 179 grams
+  Calories, 2220
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Bread.                  30 grams   1 slice, 3 x 3 x 1/2 in. medium thin.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass.
+  Chicken.               100 grams   1 medium serving.
+  Baked potato.          100 grams   1 medium.
+  Tomato.                100 grams   2 h. tbsp.
+  Lettuce.                25 grams   3 leaves.
+  Olive oil.              13 grams   1 tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Cabbage.               100 grams   2 h. tbsp.
+  Celery.                100 grams   6 stalks 4-1/2 in. long.
+  Onions.                100 grams   2 h. tbsp.
+  Butter.
+  Tea.
+  Cream.
+
+_Allow during day:_
+  Butter.                 25 grams    2-1/2 squares.
+  Cream, 40%.              7 ounces  14 tbsp.
+
+
+TABLE XXXVIII.
+
+  Protein, 71 grams
+  Carbohydrate, 60 grams
+  Fat, 184 grams
+  Calories, 2242
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Steak.                 100 grams   1 small serving.
+  Spinach.               100 grams   2 h. tbsp.
+  Carrots.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Lettuce.               100 grams  10 leaves.
+  Lima beans.            100 grams   2 h. tbsp.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Beef juice.              4 ounces  8 tbsp.
+  Bread.                  25 grams   1 slice 3 x 3 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XXXIX.
+
+  Protein, 72 grams
+  Carbohydrate, 65 grams
+  Fat, 174 grams
+  Calories, 2170
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Eggs.                    2
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Squab.                 100 grams   1
+  Lettuce.                25 grams   3 leaves.
+  Cucumbers.             100 grams   1 h. tbsp.
+  Turnips.               140 grams   2 h. tbsp.
+  Strawberries.          100 grams   2 h. tbsp. +
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Fish (Haddock).                    1 very small helping.
+  String beans.          100 grams   2 h. tbsp.
+  Parsnips.              200 grams   4 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 10 grams   1 square.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XL.
+
+  Protein, 71 grams
+  Carbohydrate, 65 grams
+  Fat, 183 grams
+  Calories, 2257
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Bread.                  20 grams   1 very small slice.
+  Carrots.               100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                 180 c.c.    1 glass or cup.
+  Roast lamb.            100 grams   1 small serving.
+  Baked potato.          100 grams   1 medium.
+  Lettuce.                10 leaves.
+  Asparagus.             100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Eggs.                    2
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Spinach.               100 grams   2 h. tbsp.
+  Bread.                  20 grams   1 very small slice.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 25 grams   2-1/2 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XLI.
+
+  Protein, 77 grams
+  Carbohydrate, 68 grams
+  Fat, 185 grams
+  Calories, 2315
+
+BREAKFAST.
+  Bacon.            100 grams    4 slices 6 in. long.
+  Eggs.               2
+  Tomatoes.         100 grams    1 med. tomato.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Broth.              6 ounces   1 glass.
+  Haddock.          100 grams    1 small helping.
+  Cabbage.          100 grams    2 h. tbsp.
+  Onions.           100 grams    2 h. tbsp.
+  Baked potato.     100 grams    1 medium.
+  Tea.
+  Cream.
+  Butter.
+
+SUPPER.
+  Cold boiled ham.   75 grams    1 slice, large.
+  Bread.             25 grams    1 slice, 3 x 2 x 1/2 in.
+  Peas.             100 grams    2 h. tbsp.
+  Lettuce.           25 grams    3 leaves.
+  Celery.           100 grams    6 stalks 4-1/2 in. long.
+  Butter.
+  Tea.
+
+_Allow during day:_
+  Butter.            35 grams    3-1/2 squares.
+  Cream, 40%.         7 ounces  14 tbsp.
+
+
+TABLE XLII.
+
+  Protein, 77 grams
+  Carbohydrate, 69 grams
+  Fat, 186 grams
+  Calories, 2328
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Eggs.                    2
+  Bread.                  50 grams   2 slices, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                   6 ounces  1 glass or cup.
+  Steak.                 100 grams   1 slice.
+  Turnips.               140 grams   2 h. tbsp. +
+  Lettuce.                25 grams   3 leaves.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Cream.
+  Tea.
+
+SUPPER.
+  Cold veal.              50 grams   1 small slice.
+  Parsnips.              200 grams   4 h. tbsp.
+  String beans.          100 grams   2 h. tbsp.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 30 grams   3 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XLIII.
+
+  Protein, 74 grams
+  Carbohydrate, 71 grams
+  Fat, 176 grams
+  Calories, 2220
+
+BREAKFAST.
+  Egg.                    1
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Parsnips.              100 grams   2 h. tbsp.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Broth.                   6 ounces  1 glass or cup.
+  Chicken.               100 grams   1 med. serving.
+  Squash.                 50 grams   1 h. tbsp.
+  Turnips.               140 grams   2 h. tbsp. +
+  String beans.          100 grams   2 h. tbsp.
+  Baked potato.          100 grams   1 medium.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Parsnips.              100 grams   2 h. tbsp.
+  Lettuce.                25 grams   3 leaves.
+  Cucumbers.             100 grams   2 h. tbsp.
+  Bread.                  40 grams   1 slice, 3 x 2 x 1/2 in.
+  Olive oil.              13 grams   1 tbsp.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XLIV.
+
+  Protein, 75 grams
+  Carbohydrate, 71 grams
+  Fat, 180 grams
+  Calories, 2250
+
+BREAKFAST.
+  Bacon.                 100 grams   4 slices 6 in. long.
+  Egg.                     1
+  Asparagus.             100 grams   2 h. tbsp.
+  Potato (boiled).        50 grams   1 very small.
+  Butter.
+  Cream.
+  Tea.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Potato (boiled).       100 grams   1 medium.
+  Spinach.               100 grams   2 h. tbsp.
+  Cauliflower.           120 grams   2 h. tbsp. +
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Egg.                     1
+  Cottage cheese.         50 grams   1-1/2 x 1-1/2 x 1-1/2 in.
+  Lettuce.               100 grams  10 leaves.
+  Carrots.               100 grams   2 h. tbsp.
+  Bread.                  35 grams   1 med. thin slice.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 20 grams   2 squares.
+  Cream, 40%.              7 ounces 14 tbsp.
+
+
+TABLE XLV.
+
+  Protein, 99 grams
+  Carbohydrate, 101 grams
+  Fat, 225 grams
+  Calories, 2880
+
+BREAKFAST.
+  Oranges.               200 grams   2 small.
+  Bacon.                  75 grams   3 slices.
+  Eggs.                    2
+  Bread.                  35 grams   1 med. slice.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Lamb chop.             100 grams   1 chop.
+  Peas.                  100 grams   2 h. tbsp.
+  Olives.                 50 grams  13 small olives.
+  Almonds.                50 grams  26 small almonds.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+SUPPER.
+  Salmon.                100 grams   1 average helping.
+  Salad:
+    Lettuce.              25 grams   3 leaves.
+    Fresh tomato.        100 grams   1 medium.
+    Mayonnaise.           21 grams   1 tbsp.
+  American cheese.        25 grams   1-1/2 x 1 x 1 in.
+  Bread.                  40 grams   1 slice, 3 x 3-1/2 x 1/2 in.
+
+_Allow during day:_
+  Butter.                 40 grams   4 squares.
+  Cream, 40%.              6 ounces 12 tbsp.
+
+
+TABLE XLVI.
+
+  Protein, 101 grams
+  Carbohydrate, 101 grams
+  Fat, 235 grams
+  Calories, 3010
+
+BREAKFAST.
+  Grape fruit.           100 grams   1/2 small.
+  Eggs.                    2
+  Bread.                  50 grams   2 slices, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Chops.                 200 grams   2 small.
+  Potato.                 75 grams   1 medium or 1-1/2 tbsp. of mashed.
+  Lettuce.                50 grams   5 leaves.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Walnuts.                25 grams   5 whole walnut meats.
+  French dressing:
+    Oil.                  26 grams   2 tbsp.
+    Vinegar.
+
+SUPPER.
+  Cold chicken.           50 grams   1 small slice.
+  Egg.                     1
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Celery.                 50 grams   3 stalks 4-1/2 in. long.
+  Peach.                 100 grams   1 peach.
+  Butter.
+  Cream.
+  Tea.
+
+  _Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              6 ounces 12 tbsp.
+
+
+TABLE XLVII.
+
+  Protein, 99 grams
+  Carbohydrate, 126 grams
+  Fat, 228 grams
+  Calories, 3043
+
+BREAKFAST.
+  Lamb chop.             100 grams   1 chop.
+  Eggs.                    2
+  Bread.                  50 grams   2 slices, each 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Coffee.
+
+DINNER.
+  Steak.                 100 grams   1 small serving.
+  Potato.                200 grams   2 small ones.
+  Cabbage.               100 grams   2 h. tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Tea.
+  Custard or ice cream, using part of cream, and one-half egg (extra).
+
+SUPPER.
+  Bacon.                 100 grams   4 slices.
+  Egg.                     1
+  Peas.                  100 grams   2 h. tbsp.
+  Beets.                 100 grams   2 h. tbsp.
+  Peach (as purchased).  100 grams   1 peach.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+  _Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              6 ounces 12 tbsp.
+
+
+TABLE XLVIII.
+
+  Protein, 101 grams
+  Carbohydrate, 150 grams
+  Fat, 292 grams
+  Calories, 3744
+
+BREAKFAST.
+  Grape fruit.           300 grams   1 medium.
+  Bacon.                  75 grams   3 slices.
+  Eggs.                    2
+  Bread.                  35 grams   1 medium slice.
+  Butter.
+  Cream.
+  Tea.
+  Sugar.
+
+DINNER.
+  Lamb chop.             100 grams   1 chop.
+  Peas.                  100 grams   2 h. tbsp.
+  Lettuce.                25 grams   3 leaves.
+  Fresh tomato.          100 grams   1 medium.
+  Mayonnaise.             21 grams   1 tbsp.
+  Bread.                  25 grams   1 slice, 3 x 2 x 1/2 in.
+  Butter.
+  Tea.
+
+SUPPER.
+  Cold roast beef.       100 grams   1 slice (large).
+  Olives.                 50 grams   13 small olives.
+  Almonds.                20 grams
+  Cream cheese.           50 grams   1-1/2 x 1-1/2 x 1-1/2 in.
+  Bread.                  40 grams   1 slice, 3 x 3-1/2 x 1/2 in.
+  Butter.
+  Cream.
+  Tea.
+
+_Allow during day:_
+  Butter.                 50 grams   5 squares.
+  Cream, 40%.              5 ounces 10 tbsp.
+  Sugar.                  40 grams   4 h. tbsp.
+  Tea.
+  Butter.
+
+
+       *       *       *       *       *
+
+Dr. Edwin A. Locke's book of food values has been of much value in
+making up these diets.
+
+       *       *       *       *       *
+
+The following shows the successive steps in building up a diet for a
+patient who starved six days before becoming sugar-free:
+
+           Grams    Grams   Grams          Total
+           Protein  Fat     Carbohydrate   Calories
+
+  Day  1    2        +         5               30
+   "   2   15       12         4              189
+   "   3   23       18         8              294
+   "   4   36       30        11              471
+   "   5   18       48         9              560
+   "   6   51       44        17              688
+   "   7   52       51        15              750
+   "   8   46       51        19              740
+   "   9   49       78        20             1008
+   "  10   50      101        21             1230
+   "  11   49      123        19             1422
+   "  12   Starved because sugar came through
+   "  13   15       12         3              185
+   "  14   34       32        10              478
+   "  15   53      100        15             1208
+
+       *       *       *       *       *
+
+Patient discharged with advice as to diet. The corresponding menus for
+the above are as follows:
+
+
+FIRST DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  String beans 25 grams.   Lettuce 25 grams.       Lettuce 25 grams.
+  Lettuce 25 grams.        Cucumbers 25 grams.     Tomato 25 grams.
+  Coffee.                  Tea.                    Tea.
+
+  Protein 2 grams, Fat, trace, Carbohydrate 5 grams, Calories 30.
+
+
+SECOND DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Egg 1.                  Lettuce 25 grams.
+  Lettuce 25 grams.        Lettuce 25 grams.       String beans 25 grams.
+  Cucumbers 25 grams.      String beans 25 grams.  Tea.
+  Coffee.                  Tea.
+
+  Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 189.
+
+
+THIRD DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Egg 1.                  Egg 1.
+  Asparagus 50 grams.      Cauliflower 50 grams.   String beans 75 grams.
+  Lettuce 25 grams.        Lettuce 50 grams.       Celery 50 grams.
+
+  Protein 28 grams, Fat 18 grams, Carbohydrate 8 grams, Calories 294.
+
+
+FOURTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Chicken broth 6 oz.     Egg 1.
+  String beans 100 grams.  Egg 1.                  Egg whites 2.
+  Coffee.                  Celery 100 grams.       Lettuce 75 grams.
+  Cream 1 oz.              Tea.                    Cucumbers 50 grams.
+
+  Protein 36 grams, Fat 30 grams, Carbohydrate 11 grams, Calories 471.
+
+
+FIFTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   String beans 75 grams.  Egg 1.
+  Cauliflower 100 grams.   Lettuce 25 grams.       Asparagus.
+  Coffee.                  Tomatoes 50 grams.      Tea.
+  Cream 2 tbsp.            Butter 1 square.        Cream 2 tbsp.
+  Butter 1/2 square.       Tea.
+                           Cream 2 tbsp.
+
+  Protein 18 grams, Fat 48 grams, Carbohydrate 10 grams, Calories 560.
+
+
+SIXTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Broth 6 oz.             Egg 1.
+  Spinach 75 grams.        Chicken 50 grams.       Egg whites 2.
+  Butter 1/2 square.       Lettuce 50 grams.       String beans 75 grams.
+  Coffee.                  Tomatoes 75 grams.      Cucumbers 75 grams.
+  Cream 1 tbsp.            Asparagus 75 grams.     Tea.
+                           Tea.                    Cream 1 tbsp.
+                           Cream 1 tbsp.           Butter 1/2 square.
+
+  Protein 51 grams, Fat 44 grams, Carbohydrate 17 grams, Calories 688.
+
+
+SEVENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Eggs 2.                  Beef broth 6 oz.        Egg 1.
+  Asparagus 100 grams.     Scraped beef 50 grams.  Salmon 50 grams.
+  Coffee.                  Cauliflower 100 grams.  Cabbage 100 grams.
+  Cream 1 tbsp.            Spinach 100 grams.      Tomatoes (raw) 75 grams.
+  Lettuce 25 grams.        String beans 100 grams. Tea.
+  Tea.                     Cream 1 tbsp.           Cream 1 tbsp.
+
+  Protein 52 grams, Fat 51 grams, Carbohydrate 15 grams, Calories 750.
+
+
+EIGHTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Chicken 75 grams.       Egg 1.
+  String beans 100 grams.  Cauliflower 100 grams.  Spinach 100 grams.
+  Asparagus 100 grams.     Olives 25 grams.        Celery 50 grams.
+  Coffee.                  Cucumbers 50 grams.     Lettuce 50 grams.
+  Cream 1 tbsp.            Tea.                    Tea.
+                           Cream 1 tbsp.           Cream 1 tbsp.
+
+  Protein 46 grams, Fat 51 grams, Carbohydrate 19 grams, Calories 740.
+
+
+NINTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Chicken 75 grams.       Egg 1.
+  Egg white 1.             String beans 100 grams. Cauliflower 100 grams.
+  Spinach 100 grams.       Asparagus 100 grams.    Cucumbers 50 grams.
+  Celery 50 grams.         Olives 25 grams.        Lettuce 50 grams.
+  Coffee.                  Tea.                    Tea.
+  Cream 2 tbsp.            Cream 1 tbsp.           Cream 1 tbsp.
+  Butter 1 square.         Butter 1-1/2 square.    Butter 1 square.
+
+  Protein 49 grams, Fat 77 grams, Carbohydrate 19 grams, Calories 1008.
+
+
+TENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Lamb chop 75 grams.     Egg 1.
+  Lettuce 50 grams.        Spinach 100 grams.      Salmon 50 grams.
+  String beans 100 grams.  Celery 50 grams.        Asparagus 100 grams.
+  Cucumbers 100 grams.     Olives 25 grams.        Cabbage 100 grams.
+  Coffee.                  Tea.                    Tea.
+  Cream 2 tbsp.            Cream 2 tbsp.           Cream 2 tbsp.
+
+  Protein 50 grams, Fat 101 grams, Carbohydrate 21 grams, Calories 1230.
+
+
+ELEVENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Bacon 50 grams.          Beef broth 8 oz.        Egg 1.
+  Asparagus 100 grams.     Chicken 75 grams.       Tomatoes 100 grams.
+  Spinach 100 grams.       Cabbage 100 grams.      Spinach 50 grams.
+  Butter 2 squares.        Cucumbers 50 grams.     Butter 2 squares.
+  Cream 3 tbsp.            Butter 3 squares.       Cream 1 tbsp.
+                           Cream (made into ice
+                             cream) 4 tbsp.
+
+  Protein 49 grams, Fat 123 grams, Carbohydrate 19 grams, Calories 1422.
+
+
+TWELFTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Black coffee.            Chicken broth 8 oz.     Beef broth 8 oz.
+
+  Protein 12 grams, Calories 49.
+
+
+THIRTEENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  String beans 50 grams.   Egg 1.                  Egg 1.
+  Black coffee.            Asparagus 50 grams.     Cabbage 50 grams.
+                           Tea.                    Tea.
+
+  Protein 15 grams, Fat 12 grams, Carbohydrate 4 grams, Calories 185.
+
+
+FOURTEENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Roast chicken 50 grams. Egg 1.
+  String beans 100 grams.  Asparagus 100 grams.    Cauliflower 100 grams.
+  Coffee.                  Cabbage 100 grams.      Tea.
+  Cream 1 tbsp.            Tea.                    Cream 1 tbsp.
+                           Cream 1 tbsp.
+
+  Protein 34 grams, Fat 32 grams, Carbohydrate 10 grams, Calories 478.
+
+
+FIFTEENTH DAY.
+
+  BREAKFAST.               DINNER.                 SUPPER.
+
+  Egg 1.                   Squab 100 grams.        Egg 1.
+  Tomatoes 50 grams.       String beans 100 grams. Cold chicken 25 grams.
+  Coffee.                  Cauliflower 150 grams.  Lettuce 50 grams.
+  Cream 2 tbsp.            Butter 1 square.        Spinach 50 grams.
+                           Custard made with 1     Tea.
+                             egg, 4 tbsp. cream    Cream 2 tbsp.
+                             and 2 tbsp. water
+                             sweetened with
+                             saccharine.
+                           Tea.
+
+  Protein 53 grams, Fat 100 grams, Carbohydrate 15 grams, Calories 1208.
+
+Patient discharged with advice as to diet.
+
+
+FOOD VALUES.
+
+An estimate of the quantity or bulk of food may be of assistance or
+interest. There is so much variation in the size of tablespoons or
+what may be termed either rounding or heaping tablespoons that it must
+be remembered that we can only estimate. Patients who are instructed
+how to feed themselves on leaving the hospital are cautioned carefully
+to take about the quantity of an article of food they have been served
+while in the hospital when the diet is weighed. Any written advice is
+always given in quantities known to be _under_ the carbohydrate or
+protein tolerance of the patient. However, if they will boil the
+vegetables and change the water at least twice, so much carbohydrate
+is removed that it is quite possible for them to obtain a comfortable
+bulk and still take in very small quantities of carbohydrate.
+
+
+100-Gram Portions.
+
+  Asparagus--8 or 9 stalks 4 inches long.
+  Beans (string) (cut in small pieces) 3 heaping tablespoons.
+  Bacon--4 slices 6 inches long, 2 inches wide.[7]
+  Cabbage (cooked)--3 heaping tablespoons.
+  Cauliflower--3 rounding tablespoons.
+  Celery--6 pieces 4-1/2 inches long, medium thickness.
+  Cheese--a piece 4 inches by 1-1/2 inch by 1 inch.
+  Cucumbers--12 slices 1/8 inch thick, 1/2 inch in diameter.
+  Greens (spinach, kale, etc.)--2 heaping tablespoons.
+  Lettuce--10 to 12 medium-sized leaves.
+  Onions--2 onions, size of an egg.
+  Olives--25 small olives.
+  Peas--3 rounding tablespoons.
+  Potatoes (baked)--1 small potato, size of egg.
+  Potatoes (mashed)--2 rounding tablespoons.
+  Sardines--28 sardines--1 small box.
+  Salmon--1/4 can (almost).
+  Tomatoes--2-1/2 heaping tablespoons.
+  Tomatoes--fresh, one medium sized tomato, 2 inches in diameter.
+
+  [7] Bacon loses about half of its fat content when cooked.
+
+Other Weights.
+
+  1 tablespoon olive oil                               =  13  grams
+  1 tablespoon mayonnaise                              =  21    "
+  1 thin slice of bread (baker's loaf)                 =  25    "
+  1 medium sized orange                                = 150    "
+  1 peach                                              = 125    "
+  1 medium sized apple                                 = 150    "
+  1/2 small grape fruit                                = 150    "
+  1 medium sized lamb chop with bone                   = 100    "
+  1 medium sized slice cold tongue                     =  25    "
+  1 slice tenderloin steak 1 in. thick                 = 100    "
+  1 average helping of fish                            = 100    "
+  1 average helping of butter                          =  10    "
+  1 average sized egg                                  =  50    "
+  1 average helping of cooked green vegetables
+      such as spinach, cabbage,
+      cauliflower, asparagus, etc. (2 tablespoons)[8]  = 100    "
+  1 average helping boiled cereal                      = 100    "
+  1 potato, size of large egg                          = 100    "
+
+  [8] It is not true that all the vegetables weigh the same,
+      but for the sake of simplicity in most of the diets it has been
+      reckoned that two heaping tablespoons of any one of the "5%"
+      vegetables weighs 100 gms.
+
+The following food values are taken from Locke's Abstract of Atwater
+and Bryant's Bulletin No. 28, 1906, United States Department of
+Agriculture.
+
+Fractions of per cents. have been left off in order to make the use of
+the table more simple, and the values given will be found quite
+accurate enough for clinical purposes.
+
+  Food Stuffs.            Quantity.  Protein.   Fat.  Carbohydrate.   Total
+     Raw.                             Grams.   Grams.     Grams.    Calories.
+
+  MEAT.
+
+  Beef                     100 gms.     22       28                  350
+  Chicken                   "   "       32        4                  168
+  Bacon (raw)               "   "       10       64                  636
+
+  FISH.
+
+  Fish (average)            "   "       20        7                  147
+  Oysters                   "   "        6        1          3        46
+
+  EGGS.
+
+  Eggs                      "   "       13       12                  165
+  Eggs                        1 egg      7        6                   84
+
+  DAIRY PRODUCTS.
+
+  Butter                   100 gms.      1       85                  795
+  Cheese (American)         "   "       28       35          2       448
+  Cheese (Neufchatel)       "   "       19       27          2       337
+  Milk (whole)              "   "        3        4          5        70
+  Milk (whole)                1 qt.     30       36         45       642
+  Milk (skim)              100 gms.      3        0.3        5        35
+  Milk (skim)                 1 qt.     31        3         46       343
+  Cream (gravity)          100 gms.      3       16          5       181
+  Cream (gravity)             1 pt.     12       73         23       822
+
+  CEREAL PRODUCTS.
+
+  Oatmeal (cooked)         100 gms.      3        0.5       12        66
+  Rice (cooked)             "   "        3        0.1       24       112
+  Macaroni (cooked)         "   "        3        0.1       24       112
+  Bread                     "   "        9        1         53       264
+  Soda crackers             "   "       10        9         73       424
+  Cake (average)            "   "        6        9         63       367
+
+  VEGETABLES.
+
+  Asparagus (canned)       100 gms.      2        1          3        30
+  Beans (dried)             "   "       22        2         59       350
+  Beans (string)
+    fresh cooked            "   "        1        1.0        2        22
+  Beets (cooked)            "   "        2        0.1        7        37
+  Cabbage (raw)             "   "        2        0.3        6        35
+  Carrots (raw)             "   "        1        0.4        9        45
+  Cauliflower (raw)         "   "        2        0.5        5        33
+  Celery (raw)              "   "        1        0.1        3        17
+  Corn (green)              "   "        3        1         20       103
+  Cucumbers (raw)           "   "        0.8      0.2        3        17
+  Lettuce (raw)             "   "        1        0.3        3        19
+  Mushrooms (raw)           "   "        3        0.4        7        45
+  Onions (raw)              "   "        1        0.3       10        48
+  Peas (dried)              "   "       24        1         62       362
+  Peas (green, raw)         "   "        7        0.5       16        99
+  Potatoes (white)          "   "        2        0.1       18        83
+  Potatoes (sweet)          "   "        2        0.7       27       125
+  Spinach                   "   "        2        0.3        3        23
+  Squash                    "   "        1        0.5        9        46
+  Tomatoes                  "   "        0.9      0.4        4        24
+  Turnips                   "   "        1        0.2        8        39
+
+The values for all the vegetables are calculated from the _raw_
+vegetables.
+
+  FRUITS.
+
+  Apples (edible portion)  100 gms.      0.4      0.5       14        64
+  Bananas (edible portion)  "   "        1        0.6       22       100
+  Blackberries              "   "        1        1         11        59
+  Cherries                  "   "        0.1      1         15        71
+  Cranberries              100 gms.      0.4      0.6       10        48
+  Currants                  "   "        1                  13        57
+  Figs (dried)              "   "        4        0.3       74       323
+  Grapes                    "   "        1        1         14        71
+  Huckleberries             "   "        0.6      0.6       16        74
+  Lemon juice               "   "                           10        41
+  Muskmelons
+    (edible portions)       "   "        0.6                 9        39
+  Oranges (edible portion)  "   "        0.8      0.2       11        50
+  Peaches (edible portion)  "   "        0.7      0.1        9        41
+  Pears (edible portion)    "   "        0.6      0.5       14        65
+  Prunes (dried)            "   "        2                  73       308
+  Raisins (dried)           "   "        2        3         76       348
+  Pineapples                "   "        0.4      0.3       10        45
+  Plums (edible portion)    "   "        1                  20        86
+  Raspberries               "   "        1                  12        53
+  Strawberries              "   "        1        0.6        7        38
+  Watermelons               "   "        0.4      0.2        7        32
+
+  NUTS.
+
+  Almonds.                 100 gms.     21       54         17       658
+  Chestnuts                 "   "        6        5         42       243
+  Peanuts (edible portion)  "   "       25       38         24       554
+  Walnuts                   "   "       18       64         13       722
+
+  MISCELLANEOUS.
+
+  Chocolate                100 gms.     13       48         30       623
+  Whiskey                   50 c.c.              43% alcohol         152
+  Lager beer               250 c.c.               4.5% alcohol       130
+
+
+ADDITIONAL DATA.
+
+                                 Protein.  Fat.  Carbohydrate.  Calories.
+
+  Bacon (raw) 4 slices, 6 in.
+    long 2 in. wide                10      64                      636
+  Bacon (cooked) 4 slices, 6 in.
+    long, 2 in. wide               10      32                      338
+                                        to 46                   to 468
+  Beef (roast), 1 slice, 4-1/2 x
+    1-1/2 x 1/8 in.                 6       7                       89
+  Egg, 1 medium size, 50 gms.       7       6                       84
+  Oysters, 6 large                  6       1         3             46
+  Butter, 1-1/4 in. cube (25
+    gms.)                                  21                      195
+  Cheese (Neufchatel) 1 cheese
+    2-1/4 x 1-1/2 x 1-1/4 in.      16      23         1            284
+  Cream (gravity--"16%"),
+    1 glass, 7 oz.                  5      32        10            359
+  Milk (whole), 1 glass, 7 oz.      6       8         9            136
+  Bread, 1 slice, 3 x 3-1/2 x
+    1/2 in. (30 gms.)               3     0.5        16             81
+  Uneeda Biscuit (1)                1     0.5         4             20
+  Rice (boiled), 1 tablespoon,
+    (50 gms.)                       1+               12             56
+  Oatmeal  (boiled), 1 tablespoon,
+    (50 gms.)                       1+      +         6             33
+  Potato (size of large egg),
+    100 gms.                        2       +        18             83
+  "5%" vegetables (uncooked)
+    1 tablespoon                                      2.5           10
+  "5%" vegetables (boiled
+    once) 1 tablespoon                                1.7            7
+  "5%" vegetables (boiled
+    thrice) 1 tablespoon                              1              4
+  Grape fruit as purchased (1
+    small) 300 gms.                 2                30            131
+  Orange as purchased (1 medium)
+    150 gms.                        1                13             57
+  English walnuts  (6 whole
+    meats) 20 gms.                  4      12         3            140
+  Almonds (10 small) 10 gms.        2       5         2             63
+  Peanuts (as purchased) 15
+    nuts                            6       9         6             33
+
+All of these values are approximate. The following vegetables may be
+considered as falling into the "5%" group: Lettuce, string beans,
+spinach, cabbage, Brussels sprouts, egg plant, cauliflower, tomatoes,
+asparagus, cucumbers, beet greens, chard, celery, Sauerkraut, ripe
+olives, kale, rhubarb, dandelions, endive, watercress, pumpkin,
+sorrel, and radishes. As these various vegetables contain from 3 to 7%
+carbohydrate, it will be seen that the value of 2-1/2 grams
+carbohydrate for 1 tablespoonful of these vegetables raw, and 1 gram
+for the same amount thrice boiled, is not accurate, but it is near
+enough for practical purposes.
+
+
+Transcriber's Notes:
+
+A has been changed to A throughout
+
+Removed unnecessary opening parenthesis:
+  On Feb. 5 he was still sugar-free (having been so
+
+
+
+
+
+End of the Project Gutenberg EBook of The Starvation Treatment of Diabetes, by
+Lewis Webb Hill and Rena S. Eckman
+
+*** END OF THIS PROJECT GUTENBERG EBOOK STARVATION TREATMENT OF DIABETES ***
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