THESTARVATION TREATMENTOF 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 ofsaccharine diabetes have been in use only for about two years in thehands of their author, and for a much shorter time in those of otherphysicians, it seems to me already clearly proven that Dr. Allen hasnotably advanced our ability to combat the disease. 

One of the difficulties which is likely to prevent the wide adoptionof his treatment is the detailed knowledge of food composition andcalorie value which it requires. Dr. Hill's and Miss Eckman's littlebook should afford substantial aid to all who have not had opportunityof working out in detail the progressive series of diets which shouldbe used after the starvation period. These diets, worked out by MissEckman, head of the diet kitchen at the Massachusetts GeneralHospital, have seemed to me to work admirably with the patients whohave taken them, both in hospital and private practice. The use ofthrice boiled vegetables, as recommended by Dr. Allen, seems to be asubstantial step in advance, giving, as it does, a considerable bulkof food without any considerable carbohydrate portion, and with thesemblance of some of the forbidden vegetables. 

It is, of course, too early to say how far reaching and how permanentthe effects of such a diet will be in the severe and in the mildercases of diabetes. All we can say is that thus far it appears to workadmirably well. To all who wish to give their patients the benefit ofthis 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 generalpractitioner in compact form the details of the latest and mostsuccessful treatment of diabetes mellitus. 

The "starvation treatment" of diabetes, as advanced by Dr. FrederickM. Allen of the Rockefeller Institute Hospital, is undoubtedly a mostvaluable treatment. At the Massachusetts General Hospital it has beenused for several months with great success, and it is thought worthwhile to publish some of the diets, and details of treatment that havebeen used there, as a very careful control of the proteid andcarbohydrate intake is of the utmost importance if the treatment is tobe successful. In carrying out the Allen treatment the physician mustthink in grams of carbohydrate and proteid--it is not enough simply tocut down the supply of starchy foods; _he must know approximately howmuch carbohydrate and proteid his patient is getting each day_. It isnot easy for a busy practitioner to figure out these dietary values, and for this reason the calculated series of diets given here may beof service. The various tests for sugar, acetone, etc. , can, ofcourse, be found in any good text-book of chemistry, but it is thoughtworth while to include them here for the sake of completeness andready reference. The food table covers most of the ordinary foods. 

We wish to thank Dr. Roger I. Lee and Dr. William H. Smith, visitingphysicians, for many helpful suggestions. 

PREFACE TO SECOND EDITION. 

The Authors beg to thank the Profession for the cordial receptiongiven the first edition of this book. The present edition has beenrevised and enlarged, with the addition of considerable new materialwhich 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 iskept on ordinary diet, to determine the severity of his diabetes. Thenhe is starved, and no food allowed save whiskey and black coffee. Thewhiskey 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 merelyfurnishes a few calories and keeps the patient more comfortable whilehe is being starved. If it is not desired to give whiskey, bouillon orany clear soup may be given instead. The water intake need not berestricted. Soda bicarbonate may be given, two drachms every threehours, if there is much evidence of acidosis, as indicated by strongacetone and diacetic acid reactions in the urine, or a strong acetoneodor to the breath. In most cases, however, this is not at allnecessary, and there is no danger of producing coma by the starvation. This is indeed the most important point that Dr. Allen has brought outin his treatment. At first it was thought best to keep patients in bedduring the fast, but it is undoubtedly true that most patients dobetter 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 dailyweight and daily urine examinations are, of course, recorded. ) Thedisappearance of the sugar is rapid: if there has been 5 or 6 percent. , after the first starvation day it goes down to perhaps 2 percent. , and the next day the patient may be entirely sugar-free orperhaps have . 2 or . 3 per cent. Of sugar. Occasionally it may takelonger; the longest we have starved any patient is four days, but weknow of obstinate cases that have been starved for as long as ten oreleven days without bad results. The patients tolerate starvationremarkably 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 lossof weight in most diabetics is to be desired. A moderately obesepatient, weighing say 180 pounds, may continue to excrete a smallamount of sugar for a considerable period if he holds this weight, even if he is taking very little carbohydrate; whereas, if his weightcan be reduced to 170 or 160, he can be kept sugar-free, with ease, onthe same diet. _This is very important: reduce the weight of a fatdiabetic, and keep it reduced. _

We have not found that the acetone and diacetic acid output behaves inany constant manner during starvation; in some cases we have seen theacetone bodies disappear, in others we have seen them appear when theywere not present before. 

Their appearance is not necessarily a cause for alarm. The estimationof the ammonia in the urine is of some value in determining the amountof acidosis present, and this can readily be done by the simplechemical method given below. If the 24-hourly ammonia output reachesover 3 or 4 grams, it means that there is a good deal ofacidosis--anything below this is not remarkable. More exact methods ofdetermining the amount of acidosis are the determination of the ratiobetween the total urinary nitrogen and the ammonia, the quantitationof the acetone, diacetic acid and oxy-butyric acid excreted, and thecarbon dioxide tension of the alveolar air. These are rathercomplicated 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, withchanges of water. In this way their carbohydrate content is reduced, probably about one-half. A moderate amount of fat, in the form ofbutter, can be given with this vegetable diet if desired. The amountof carbohydrate in these green vegetables is not at allinconsiderable, and if the patient eats as much as he desires, it ispossible for him to have an intake of 25 or 30 grams, which isaltogether too much; the first day after starvation the carbohydrateintake should not be over 15 grams. Tables No. 1 and No. 2 representthese vegetable diets. The patient is usually kept on diet 1 or 2 forone 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, thecarbohydrate being left at the same figure (diets 2, 3 and 4). Noabsolute rule can be laid down for the length of time for a patient toremain on one diet, but in general we do not give the very low dietssuch as 2, 3 and 4, for more than a day or two at a time. _The dietshould be raised very gradually_, and it is not well to raise theprotein and carbohydrate at the same time, for it is important to knowwhich of the two is causing the more trouble. The protein intake mayperhaps be raised more rapidly than the carbohydrate, but an excess ofprotein is very important in causing glycosuria, and for this reasonthe protein intake must be watched as carefully as the carbohydrate. With adults, it is advisable to give about 1 gram of protein perkilogram of body weight, if possible; with children 1. 5 to 2 grams. Itwill be noticed that the diets which follow contain rather smallamounts 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 wantour diabetics, our adults, at any rate, to gain weight; and in thesecond place acidosis is much easier to get rid of if the fat intakeis kept low_. If the fat values given in the diets are found too lowfor any individual case, fat can very easily be added in the form ofbutter, cream or bacon. Most adults do well on about 30 calories perkilogram of body weight; children of four years need 75 calories perkilogram, children of eight years need 60, and children of twelveyears 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 anotherstarvation 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 notwell 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 anyfurther. The caloric intake may seem rather low in some of thesediets, but it is surprising to see how well most patients do on 1500or 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 oftolerance. 

During the first two stages a daily weight record should be kept, andthe urine should be examined every day. The patient should, of course, be under the immediate supervision of the physician during these twostages. It is always well to discharge a patient on a diet somewhatunder 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 maybe taught to test their own urine, and they should do this every otherday. If there is sugar in the urine, the patient should go back to alower diet, and if he cannot be made sugar-free this way, he should bestarved again. A semi-starvation day of 150 grams of vegetables, oncea week, whether or no the urine contains sugar, is of value for thepurpose of keeping well within the margin of safety and of remindingthe patient that he is on a strict diet. 

_It is very important for a diabetic to take a considerable amount ofexercise: he can utilize his carbohydrate better, if he does. _

If this treatment is to be successful, it is absolutely necessary forthe patient to adhere very strictly to the diets, and to measure outeverything very carefully; the meat especially should be weighed. 

It will be noticed that in some cases the calories in the diets do nottally exactly with the protein, fat and carbohydrate values. Thereason for this is that for the sake of convenience the calories havebeen given in round numbers--5 or ten calories one way or the othermakes 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 ofstarvation almost always make a patient sugar-free, thus saving a gooddeal of time, as contrasted with the old treatment of graduallycutting down the carbohydrate. 

(2) It is not desirable for all diabetics to hold their weight. Somecases may do much better if their weight is reduced ten, fifteen, oreven twenty pounds. 

(3) After starvation, the diet must be raised very slowly, to preventrecurrence of glycosuria. 

(4) An excess of protein must be regarded as producing glycosuria andan excess of fat ketonuria, and the protein and fat intake must berestricted a good deal more than has usually been the custom intreating diabetes. 

Case Reports. 

It is thought worth while, for the sake of illustration, to include afew case reports. The adults were treated at the Massachusetts GeneralHospital, the children at the Children's Hospital. 

Two charts are kept for each case: one a food chart, with the amountsof 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 graphicallythe progress of the case. 

The first three are cases which were treated first with the old methodof _gradually_ reducing the carbohydrate intake and could never bemade sugar-free, running from 0. 1% to 0. 2% of sugar. On the newtreatment they responded promptly and were discharged sugar-free. 

 * * * * *

Case 1. A woman of 64, diabetic for two years. She was sent in fromthe out-patient department, where she had been receiving a diet of 50grams of carbohydrate and 50 grams of protein. On this diet she wasputting out 8 grams of sugar a day with moderately strong acetone anddiacetic acid reactions in her urine. When the carbohydrate was cut inthe ward to 30 grams, she put out 3 grams of sugar a day. Shecomplained of severe pruritus vulvae. After sixteen days of thistreatment 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 starvationshe was sugar-free and remained so for four days on a diet ofcarbohydrate, 20 grams; protein, 30 grams; fat, 150 grams. Theitching had gone. Then the protein was raised to 80 grams, with thecarbohydrate 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 morecareful raising of the diet--as follows--kept her sugar-free, and shewas 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 theold 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 aday. By the old method we could not do away with the last traces ofsugar. 

The Allen treatment was started with two starvation days. On thesecond he was sugar-free--but showed 2. 6 grams of sugar the followingday on 12 grams of carbohydrate and 40 grams of protein. (This was oneof the earlier cases when the diet was raised too quickly afterstarvation. ) After one more starvation day and two vegetable days hestayed sugar-free while the diet was raised slowly to 30 grams ofcarbohydrate and 45 grams of protein, calories about 2000. Dischargedsugar-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 hadbeen in the hospital the previous July for a month and could never bemade sugar-free with the old method of treatment. At entrance he wasputting out 2. 5% of sugar (135 grams) per day with strongly positiveacetone and diacetic acid tests. Two starvation days made himsugar-free, but we made the mistake of not using twice boiledvegetables for his vegetable day after starvation. So on this day hegot about 30 grams of carbohydrates, and for a few days he showed from0. 2% to 1% of sugar. Another starvation day was given him and hebecame sugar-free. This time his vegetables were closely restrictedand he was given only enough twice-boiled vegetables to provide about15 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 ofthem we made the mistake of raising the diet too quickly--eitherallowing too many vegetables on the vegetable day, or raising theprotein too quickly afterwards. With the later cases, after we hadmore 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 onestarvation day he became sugar-free, but was kept on starvation oneday longer and then started on vegetables in the usual way. After thethird day a moderate amount of diacetic acid appeared in the urine andcontinued. The ammonia rose from 0. 7 grams per day to 2. 6 grams perday, and then varied from 0. 3 to 1. 5 grams per day. No symptoms ofacidosis. 

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, excreted2. 6% of sugar on Jan. 16, 1915, with no acetone or diacetic acidreactions in the urine. Severe pruritus vulvae. Starved two days;sugar-free on the second starvation day, with disappearance of thepruritus. 

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. Heentered for arteriosclerosis and hypertension, and the sugar was foundin the routine examination of the urine. He was kept on house diet fora 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 asthe diet was slowly raised. He was kept sugar-free in the wardeighteen 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 sugarappeared in the urine. The protein was then reduced to 60 grams and heremained sugar-free on this diet and was discharged so. 

In this case, after starvation, a moderate amount of acetone appearedand continued. No symptoms of acidosis. The ammonia ran from 0. 3 to1. 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 foracetone and diacetic acid. After a period of two starvation days hewas sugar-free and actually gained three pounds in the process ofstarvation (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 starvationdays it ran from 0. 9 grams to 0. 3 grams per day. The acetone was alittle stronger than at entrance; the diacetic absent except on threedays. 

On Feb. 5 he was still sugar-free having been so since his starvationdays two weeks previously, and weighed 127 pounds, a gain of sevenpounds since entrance. At no time did he receive over 2150 calories. 

This was a very satisfactory case; no doubt the carbohydrate couldhave been raised to 50 or 60 grams, but he was doing so well that wefelt it unwise to go any further. 

 * * * * *

Diabetes in children is likely to be a good deal more severe than itis in adults. Still, in the few cases that have been treated with thestarvation treatment at the Children's Hospital, the results have beenvery satisfactory, as far as rendering the patient sugar-free isconcerned. Most diabetic children, however, are thin and frail, andthey have no extra weight to lose, so it does not seem so desirable tobring about any very great loss of weight, which is quite an essentialpart of the treatment for most adults. The few children that have beentreated have borne starvation remarkably well. It is too early, and wehave seen too few children treated by this method, to say whatinfluence it may have on the course of the disease, but it cancertainly be said that it is very efficacious in rendering themsugar-free. 

 * * * * *

Case 8. M. M. , female, 12 years, entered the Children's Hospital April1, 1915. She had probably had diabetes for about 6 months, and hadbeen 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 ordiacetic acid. Weight, 52-1/4 pounds, --a very thin, frail girl. Shewas starved two days, taking about 1-1/2 oz. Of whiskey in blackcoffee each day. 

The first day of starvation the sugar dropped to 2. 3%, and a slighttrace of acetone appeared in the urine. The second day of starvationshe was sugar-free, with a moderate acetone reaction. No sodabicarbonate was given. She lost 2 pounds during starvation. After shebecame 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 thefollowing:

 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 sugardisappeared. On April 20 she was taking 4 tablespoonfuls of oatmealand one slice of bread with her meat and vegetables, and wassugar-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 dayher oatmeal was cut to 2 tablespoons, giving her about 10 grams lesscarbohydrate. No glycosuria. She was discharged April 24, sugar-freeon

 Protein, 63 grams. Carbohydrate, 50 grams. Fat, 112 grams. Calories, 1510. 

There had never been any diacetic acid in her urine, and only a traceof acetone. She lost about 2 pounds during starvation, but gained partof it back again, so that at the discharge she weighed just a poundless than when she entered the hospital. She has been reporting to theOut-patient Department every two weeks, and has never had any sugar, acetone or diacetic acid in the urine, and appears to be in splendidcondition. She is taking just about the same diet as when she left thehospital. 

A rather mild case, which responded readily to treatment. The questionis, 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 ahistory of having progressively lost weight for a month past, and ofhaving had a tremendous thirst and polyuria. Had been on a generaldiet at home. At entrance the child was in semi-coma, with very strongsugar, diacetic acid and acetone reactions in the urine. For the first12 hours she was put on a milk diet, with soda bicarbonate gr. Xxxevery two hours, and the next day was starved, with whiskey 1 drachmevery 2 hours, and soda bicarbonate, both by mouth and rectum. Shedied after one day of starvation. This is hardly a fair test case ofthe starvation treatment, as the child was already in coma and almostmoribund when she entered the hospital. When a diabetic, old or young, goes into coma, he rarely comes out of it, no matter what thetreatment is. 

 * * * * *

Case 10. H. S. , male, 6 years, entered April 29, 1915. Duration of hisdiabetes uncertain; not discovered until day of entrance. Anemaciated, frail looking boy. He would eat very little at first, andon ward diet, containing 31 grams of protein, 73 grams ofcarbohydrate, and 20 grams of fat, he excreted 5. 7% of sugar, with amoderate 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 ofstarvation was enough to make him sugar-free. His diet was graduallyraised, until on May 7 he was taking 32 grams protein, 33 gramscarbohydrate, and 75 grams fat, and was sugar-free, with absentdiacetic acid and acetone. May 9 his carbohydrate intake was raised to45 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 remainedso 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 ofacetone and a slight amount of diacetic acid in the urine; for therest of his stay in the hospital these were absent. His weight atentrance was 31-1/2 pounds; he lost no weight during starvation, andweighed 32-1/2 pounds on discharge. 

He was kept on approximately the same diet, and was followed in theOut-patient Department, and on two occasions only did his urinecontain 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 hisappetite, which had previously been good. The appearance of the boywas not greatly different than it had been all along, but his motherwas advised to have him enter the wards immediately, so that he couldbe watched carefully for a few days. She refused to leave him, butsaid 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 mostunfortunate ending to what seemed to be a very satisfactory case. Theboy's mother was an extremely careful and intelligent woman, and it iscertain that all directions as to diet were carried out faithfully. 

He had never shown any evidence of a severe acidosis, but he must havedeveloped one very suddenly. 

 * * * * *

Case 11. V. D. , 11 years, female, was admitted to the Children'sHospital Nov. 3, 1915. She had had diabetes for at least a year. Onhouse diet, containing about 90 grams of carbohydrate, she excreted6. 9% of sugar, with moderate acetone and diacetic acid reactions inthe urine. 

Starting Nov. 5, she was starved 3 days. The first day of starvationthe sugar dropped to 3. 5%, the second day to 1. 1%, and the third dayshe was sugar-free with a little more acetone in the urine than hadbeen present before, but not quite so much diacetic acid. From thenher 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, makingthe 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, calories1538, and on this diet she showed . 5% sugar. The carbohydrate was cutto 15 grams, and kept at this level for 3 days, but she stillcontinued to excrete a trace of sugar, and so on Nov. 21 she wasstarved again, immediately becoming sugar-free. From this her diet wasraised, until on discharge, Nov. 30, she was taking: protein 48, carbohydrate 15, fat 110, calories 1280, and was sugar-free, havingbeen so for 9 days. 

At entrance she weighed 56 pounds, at discharge 54, and lost 4 poundsduring starvation, part of which she gained back again. On the dietwhich she was taking at discharge, she was just about holding herweight. She never excreted much acetone or diacetic acid, and when shewas discharged there was merely the faintest traces of these in theurine. 

It is not well to raise the diet quite so rapidly as was done in thiscase, but for special reasons she had to leave the hospital as soon aspossible, and so her diets were pushed up a little faster than wouldordinarily be the case. 

Below is a graphic chart, such as we use in recording our cases. Ithas been split up into several pieces here on account of its size:

[Illustration: Case 8. A chart tracking Urine and Calorie Intake forthe month of April. ]

[Illustration: A chart tracking Carbohydrate and Protein Intake forthe month of April. ]

[Illustration: A chart tracking per cent. Of sugar for the month ofApril. ]

[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 monthof April. ]

[Illustration: A chart tracking weight in pounds for the month ofApril. ]

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. Passthe urine exactly at 7 a. M. , and add it to what has previously beenpassed. 

_Qualitative Sugar Tests. _

(1) Fehling's Test:--Boil about 4 c. C. Of Fehling's[1] solution in atest tube, and add to the hot Fehling's an equal amount of urine, afew 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 dropsof the urine to be examined. The fluid is boiled from 1 to 2 minutesand then allowed to cool of itself. If dextrose is present thereresults a red, yellow, or green precipitate, depending upon theamount of sugar present. If no sugar is present the solution mayremain perfectly clear or be slightly turbid, due to precipitatedurates. 

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 simplestquantitative test for sugar, and is quite accurate enough for clinicalwork. 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 ofa yeast cake crumbled up and added to it. The flask is then put in awarm place (at about body temperature) and allowed to remain overnight. The next morning a sample of the fermented urine is tested forsugar. If no sugar is present the urine is made up to 100 c. C. (toallow for the water that has evaporated) and the specific gravitytaken again. The number of points loss in specific gravity ismultiplied by . 23, and this gives the percentage of sugar in theurine. 

(2) Benedict's Test:--The best quantitative test for dextrose(excepting polariscopic examination, which is too complicated forordinary work) is Benedict's test. 

It is performed as follows: Measure with a pipette 25 c. C. OfBenedict's solution into a porcelain dish, add 5 or 10 gm. (approximately) of solid sodic carbonate, heat to boiling, and whileboiling, run in the urine until a white precipitate forms. 

Then add the urine more slowly until the last trace of bluedisappears. 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. Ofreagent is capable of oxidizing. 

Calculation: 5, divided by the number of c. C. Of urine run in, equalsthe per cent. Of sugar. 

Benedict's quantitative solution is prepared as follows: Dissolve 9. 0gm. Of copper sulphate in 100 c. C. Distilled water. (The coppersulphate must be weighed very accurately. ) Dissolve 50 gm. Anhydroussodic carbonate, 100 gm. Sodic citrate, and 65 gm. Of potassium sulphocyanate 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 upto 500 c. C. ; 25 c. C. Of this solution is reduced by 50 mgm. Ofdextrose, 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 ofsodium nitro prusside. Acidify with glacial acetic acid, shake amoment, and then make alkaline with ammonium hydrate. A purple colorindicates acetone. 

(4) Diacetic Acid Test:--To 5 c. C. Of urine in a test tube add anexcess of a 10% solution of Ferric chloride. A Burgundy red colorindicates diacetic acid. 

_Quantitative Test for Ammonia. _

To 25 c. C. Of urine add 5 c. C. Of a saturated solution of potassiumoxalate 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 thesame color. 

Each c. C. Of the decinormal alkali used in this last titration equals1 c. C. Of n/10 ammonia, or . 0017 gm. Of ammonia. Multiply this by thenumber of c. C. N/10 sodic hydrate used in the last titration; thisgives the number of grams of ammonia in 25 c. C. Urine. 

Note:--The potassium oxalate and the formalin must both be neutral tophenolphthalein. 

 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, exceptinglettuce, cucumbers, celery, and raw tomatoes, are boiled. In the verylow carbohydrate diets they are thrice boiled. When possible to obtainthe figures, the analyses for boiled vegetables have been used. It hasbeen estimated that four-tenths of the carbohydrate will go intosolution when such vegetables as carrots and cabbage are cut intosmall pieces, and thoroughly boiled, with changes of water. It must beremembered that bacon loses about half its fat content when moderatelycooked. 

A number of more or less palatable breads may be made for diabetics, but the majority of the so-called "gluten" and "diabetic flours" aregross frauds, often containing as much as fifty or sixty per cent. Carbohydrate. Gluten flour is made by washing away the starch fromwheat flour, leaving a residue which is rich in the vegetable proteingluten, so it must be remembered that if it is desired to greatlyrestrict the protein intake, any gluten flour, even if it containsonly a small percentage of carbohydrate, must be used with caution. The report of 1913, Connecticut Agricultural Experiment Station, PartI, Section 1, "Diabetic Foods", gives a most valuable compilation ofanalyses of food products for diabetics. We have found some use forsoya meal, casoid flour and Lyster's flour, "akoll" biscuits, and"proto-puffs, " but generally the high protein content of all of thesefoods interferes with giving any large quantity of them to a severediabetic over a long period of time. The flours mentioned below weknow to be reliable. 

Some recipes which we have found useful are given below. The use ofbran is meant to dilute the protein, increase the bulk, andincidentally 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 waterthrough and through, change water several times. Wring dry. 

Separate eggs and beat thoroughly. Add to the egg yolks the meltedlard, cream and 2 beaten egg whites. Add the Lyster flour, washed branand water. 

Make eighteen muffins. 

Total food value: Protein 99 grams, fat 68 grams, carbohydrate 2grams, 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 bysqueezing water through and through. Change water several times. Wringdry. Dissolve saccharine in one-half teaspoon water. Beat the wholeeggs. Mix the bran, beaten eggs, melted butter, and saccharinetogether. Whip the remaining egg white and fold in at the last. Forminto small cakes, using a knife and a tablespoon. Bake on a greasedbaking sheet until golden brown. 

This mixture will make about 25 small cakes. One cake represents 16calories. A sample cake made by this recipe was analyzed and found tocontain 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. Addmelted butter and cream. Beat egg white and fold into mixture. Addenough water to make a very thick drop batter. Bake in sixwell-greased muffin tins until golden brown--from fifteen totwenty-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 specialdishes suitable for diabetics are given, most of which can be used inthe diets of moderate caloric value. They are taken from "Food andCookery 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 butteris melted break one egg into a cup and slip into the pan. Sprinklewith salt and pepper and cook until white is firm, turning onceduring 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 ismelted, break one egg into a cup and slip into the pan. Sprinkle withsalt and pepper and cook until white is firm, turning once during thecooking. Care must be taken not to break the yolk. Remove to hotserving dish. In same pan melt one-half tablespoon butter and cookuntil 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 inone-fourth teaspoon butter, and when melted add one tablespoon cream. Break an egg into a cup, slip it into muffin ring, and cook untilwhite is set, then remove ring and put cream by teaspoonfuls over theegg until the cooking is accomplished. When nearly done sprinkle withsalt, pepper, and one-half tablespoon grated cheese. Remove egg to hotserving 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 towhich one-half tablespoon salt has been added. Break egg into saucer, then slip into ring allowing water to cover egg. Cover and set on backof range. Let stand until egg white is of jelly-like consistency. Takeup ring and egg, using a buttered griddle-cake turner, place onserving dish. Remove ring and garnish egg with parsley. 

DROPPED EGG WITH TOMATO PURÉE. 

Serve a dropped egg with one tablespoon tomato purée. For tomatopurée, stew and strain tomatoes, then let simmer until reduced to athick consistency, and season with salt and pepper and a few dropsvinegar. A grating of horseradish root may be added. 

EGG FARCI I. 

Cut one "hard boiled" egg into halves crosswise. Remove yolk and rubthrough a sieve. Clean one-half of a chicken's liver, finely chop andsauté in just enough butter to prevent burning. While cooking add afew drops of onion juice. Add to egg yolk, season with salt, pepper, and one-fourth teaspoon finely chopped parsley. Refill whites withmixture, cover with grated cheese, bake until cheese melts. Serve withone tablespoon tomato purée. 

EGG FARCI II. 

Prepare one egg as for Egg Farci I. Add to yolk one-half tablespoongrated cheese, one-fourth teaspoon vinegar, few grains mustard, andsalt and cayenne to taste; then add enough melted butter to make ofright consistency to shape. Make into balls the size of the originalyolks and refill whites. Arrange on serving-dish, place in a pan ofhot water, cover, and let stand until thoroughly heated. Insert asmall piece of parsley in each yolk. 

BAKED EGG IN TOMATO. 

Cut a slice from stem end of a medium-sized tomato, and scoop outpulp. Slip an egg into cavity thus made, sprinkle with salt andpepper, replace cover, put in a small baking pan, and bake until eggis firm. 

STEAMED EGG. 

Spread an individual earthen mould generously with butter. Season twotablespoons chopped cooked chicken, veal, or lamb, with one-fourthteaspoon salt and a few grains pepper. Line buttered mould with meatand slip in one egg. Cook in a moderate oven until egg is firm. Turnfrom 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 smallbuttered 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, seasonwith salt and pepper, and add enough raw egg yolk to make of rightconsistency 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 withsalt and moisten with yolk of raw egg until of right consistency toshape. 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 tablespoonschicken stock, season with salt and pepper, turn into a small butteredmould, and bake in a pan of hot water until firm. Cool, remove frommould, and cut into small cubes or fancy shapes. 

ONION SOUP. 

Cook one-half large onion, thinly sliced, in one tablespoon buttereight minutes. Add three-fourths cup chicken stock, and let simmertwenty minutes. Rub through a sieve, add two tablespoons cream, andyolk 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, andadd 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, addsoda, 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 throughpurée 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 andwine. 

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, withcucumber sauce. 

Cucumber Sauce. --Pare one-half cucumber, grate and drain. Season withsalt, pepper and vinegar. 

BAKED FILLET OF HALIBUT, HOLLANDAISE SAUCE. 

Wipe a small fillet of halibut and fasten with a skewer. Sprinkle withsalt and pepper, place in pan, cover with buttered paper and baketwelve minutes. Serve with, Hollandaise Sauce. --Put yolk of one egg, one tablespoon butter, andone teaspoon lemon juice in a small sauce-pan. Put sauce-pan in alarger one containing water, and stir mixture constantly with woodenspoon until butter is melted. Then add one-half tablespoon butter, andas the mixture thickens another one-half tablespoon butter; seasonwith salt and cayenne. This sauce is almost thick enough to hold itsshape. One-eighth teaspoon of beef extract, or one-third teaspoongrated horseradish added to the first mixture gives variety to thissauce. 

BAKED HALIBUT WITH TOMATO SAUCE. 

Wipe a small piece of halibut, and sprinkle with salt and pepper. Putin a buttered pan, cover with a thin strip of fat salt pork gashedseveral times, and bake twelve to fifteen minutes. Remove fish toserving dish, discarding pork. Cook eight minutes one-third cup oftomatoes, one-fourth slice onion, one clove, and a few grains salt andpepper. Remove onion and clove and run through a sieve. Add a fewgrains soda and cook until tomato is reduced to two teaspoons. Pouraround fish and garnish with parsley. 

HALIBUT WITH CHEESE. 

Sprinkle a small fillet of halibut with salt and pepper, brush overwith melted butter, place in pan and bake twelve minutes. Remove toserving dish and pour over it the following sauce:

Heat two tablespoons cream, add one-half egg yolk slightly beaten, andwhen well mixed one tablespoon grated cheese. Season with salt andpaprika. 

FINNAN HADDIE À LA DELMONICO. 

Cover a small piece of finnan haddie with cold water, place on back ofrange and allow water to heat gradually to boiling point, then keepbelow boiling point for twenty minutes. Drain, rinse thoroughly, andseparate into flakes; there should be two tablespoons. Reheat over hotwater with one hard boiled egg thinly sliced in two tablespoons heavycream. Season with salt and paprika, add one teaspoon butter andsprinkle with finely chopped parsley. 

FILLET OF HADDOCK WITH WINE SAUCE. 

Remove skin from a small piece of haddock, put in a buttered bakingpan, pour over it one teaspoon melted butter, one tablespoon whitewine, and a few drops, each, of lemon juice and onion juice. Cover andbake. Remove to serving dish, and to liquor in pan add one tablespooncream 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 ofeach. Season with salt, pepper, and lemon juice. Cover and let standten minutes. Roll in cream, dip in flour, and sauté in butter. Removeto serving dish, and to fat in pan add two tablespoons cream. Cookthree 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 maîtred'hotel butter. 

SALT CODFISH WITH CREAM. 

Pick salt codfish into flakes; there should be two tablespoons. Coverwith lukewarm water and let stand on back of range until soft. Drain, and add three tablespoons cream; as soon as cream is heated add yolkone small egg slightly beaten. 

SALT CODFISH WITH CHEESE. 

To salt codfish with cream, add one-half tablespoon grated cheese anda 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. Toprepare tomato purée stew tomatoes, force through a strainer and cookuntil 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 teaspoonvinegar. Season with salt and pepper, then fold in one-half tablespoongrated horseradish root. 

FILLET OF BEEF. 

Wipe off a thick slice cut from tenderloin. Put in hot frying pan withthree tablespoons butter. Sear one side, turn and sear other side. Cook eight minutes, turning frequently, taking care that the entiresurface is seared, thus preventing the escape of the inner juices. 

Remove to hot serving dish, and pour over fat in pan, first strainedthrough cheesecloth. Garnish with cooked cauliflower, canned stringbeans, 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 afew grains, each, mustard and cayenne, one-fourth teaspoonWorcestershire Sauce, and a few drops lemon juice, and two tablespoonsstewed and strained tomatoes. 

SPINACH. 

Chop one cup cooked spinach drained as dry as possible. Season withsalt 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" eggcut in strips and yolk forced through strainer. 

BRUSSELS SPROUTS WITH CURRY SAUCE. 

Pick over Brussels sprouts, remove wilted leaves, and soak in coldsalt water fifteen minutes. Cook in boiling salted water twentyminutes, or until easily pierced with skewer. Drain, and pour overone-fourth cup curry sauce. 

Curry Sauce. --Mix one-fourth teaspoon mustard, one-fourth teaspoonsalt, and a few grains paprika. Add yolk of one egg slightly beaten, one tablespoon olive oil, one and one-half tablespoons vinegar, and afew drops of onion juice. Cook over hot water, stirring constantlyuntil mixture thickens. Add one-fourth teaspoon curry powder, oneteaspoon 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 overone tablespoon melted butter. 

CAULIFLOWER À LA HUNTINGTON. 

Separate hot steamed cauliflower into pieces and pour over sauce madesame as sauce for Brussels sprouts with curry sauce. 

CAULIFLOWER WITH HOLLANDAISE SAUCE. 

Serve boiled cauliflower with Hollandaise sauce, as given with bakedfillet of halibut, Hollandaise sauce. 

MUSHROOMS IN CREAM. 

Clean, peel and break in pieces six medium-sized mushroom caps. Sautéin one-half tablespoon butter three minutes. Add one and one-halftablespoons cream and cook until mushrooms are tender. Season withsalt 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 ofbroiling. Arrange on serving dish, put a small piece of butter in eachcap and sprinkle with salt and pepper. 

SUPREME OF CHICKEN. 

Force breast of uncooked chicken through a meat chopper; there shouldbe one-fourth cup. Add one egg beaten slightly and one-fourth cupheavy cream. Season with salt and pepper. Turn into slightly butteredmould, set in pan of hot water and bake until firm. 

SARDINE RELISH. 

Melt one tablespoon butter, and add two tablespoons cream. Heat toboiling point, add three sardines freed from skin and bones, andseparated 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 grainscayenne, and two tablespoons, each, cream and water. Cook same asscrambled eggs, and just before serving add one-fourth Neufchâtelcheese 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 seasonwith salt and paprika. Spread between slices of Gruyère cheese cut asthin as possible. 

CHEESE CUSTARD. 

Beat one egg slightly, add one-fourth cup cold water, two tablespoonsheavy cream, one tablespoon melted butter, one tablespoon gratedcheese and a few grains salt. Turn into an individual mould, set inpan of hot water, and bake until firm. 

COLD SLAW. 

Select a small heavy cabbage, remove outside leaves, and cut cabbagein quarters; with a sharp knife slice very thinly. Soak in cold wateruntil crisp; drain, dry between towels, and mix with cream saladdressing. 

CABBAGE SALAD. 

Finely shred one-fourth of a small firm cabbage. Let stand two hoursin salted cold water, allowing one tablespoon of salt to a pint ofwater. Cook slowly thirty minutes one-fourth cup, each, vinegar andcold water, with a bit of bay leaf, one-fourth teaspoon peppercorns, one-eighth teaspoon mustard seed and three cloves. Strain and pourover cabbage drained from salted water. Let stand two hours, againdrain, and serve with or without mayonnaise dressing. 

CABBAGE AND CELERY SALAD. 

Wash and scrape two stalks of celery, add an equal quantity ofshredded cabbage, and six walnut meats broken in pieces. Serve withcream dressing. 

CUCUMBER CUP. 

Pare a cucumber and cut in quarters cross wise. Remove center from onepiece and fill cup thus made with tartare sauce. Serve on lettuceleaf. 

CUCUMBER AND LEEK SALAD. 

Cut cucumber in small cubes and leeks in very thin slices. Mix, usingequal parts, and serve with French dressing. 

CUCUMBER AND WATERCRESS SALAD. 

Cut cucumbers in very thin slices, and with a three-tined fork makeincisions around the edge of each slice. Arrange on a bed ofwatercress. 

EGG SALAD I. 

Cut one hard-boiled egg in halves crosswise, in such a way that topsof halves may be left in points. Remove yolk, mash, moisten withcream, French or mayonnaise dressing, shape in balls, refill whites, and serve on lettuce leaves. Garnish with thin slices of radish, and aradish so cut as to represent a tulip. 

EGG SALAD. 

Prepare egg same as for Egg Salad I, adding to yolk an equal amount ofchopped cooked chicken or veal. 

EGG AND CHEESE SALAD. 

Prepare egg same as for Egg Salad I, adding to yolk three-fourthstablespoon grated cheese; season with salt, cayenne and a few grainsof mustard; then moisten with vinegar and melted butter. Serve with orwithout salad dressing. 

EGG AND CUCUMBER SALAD. 

Cut one hard boiled egg in thin slices. Cut as many very thin slicesfrom a chilled cucumber as there are slices of egg. Arrange in theform of a circle (alternating egg and cucumber), having slices overlapeach other. Fill in center with chicory or watercress. Serve withsalad dressing. 

CHEESE SALAD. 

Mash one-sixth of a Neufchâtel cheese and moisten with cream. Shape informs the size of a robin's egg. Arrange on a lettuce leaf andsprinkle with finely chopped parsley which has been dried. Serve withsalad 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 smallpiece of canned pimento, to give color. Press in original shape ofcheese and let stand two hours. Cut in slices and serve on lettuceleaves with mayonnaise dressing. 

CHEESE AND TOMATO SALAD. 

Peel and chill one medium-sized tomato, and scoop out a small portionof the pulp. Mix equal quantities of Roquefort and Neufchâtel cheeseand mash, then moisten with French dressing. Fill cavity made intomato with cheese. Serve on lettuce leaves with French dressing. 

FISH SALAD I. 

Remove salmon from can, rinse thoroughly with hot water and separatein flakes; there should be one-fourth cup. Mix one-eighth teaspoonsalt, a few grains, each, mustard and paprika, one teaspoon meltedbutter, one-half tablespoon cream, one tablespoon water, one-halftablespoon vinegar and yolk of one egg; cook over hot water untilmixture thickens; then add one-fourth teaspoon granulated gelatinsoaked in one teaspoon cold water. Add to salmon, mould, chill, andserve with cucumber sauce. 

Cucumber Sauce. --Pare one-fourth cucumber; chop, drain, and add Frenchdressing to taste. 

ASPARAGUS SALAD. 

Drain and rinse four stalks of canned asparagus. Cut a ring one-thirdinch 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, andadd one-third teaspoon granulated gelatin soaked in a teaspoon coldwater. Turn into an individual mould, chill, turn from mould, arrangeon lettuce leaves, and garnish with mayonnaise dressing. 

FROZEN TOMATO SALAD. 

Season stewed and strained tomato with salt and cayenne. Fill a smalltin box with mixture, cover with buttered paper, then tight-fittingcover, pack in salt and ice, equal parts, and let stand two hours. Remove from mould, place on lettuce leaf and serve with mayonnaisedressing. 

TOMATO JELLY SALAD WITH VEGETABLES. 

Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixthslice onion, four peppercorns, one clove, eight minutes. Removevegetables and rub tomato through a sieve; there should be one-fourthcup. Add one-eighth teaspoon granulated gelatin soaked in one teaspooncold water, a few grains salt, and four drops vinegar. Line anindividual mould with cucumber cut in fancy shapes, and string beans, then pour in mixture. Chill, remove from mould, arrange on lettuceleaf, and garnish with mayonnaise dressing. 

TOMATO BASKET OF PLENTY. 

Cut a medium-sized tomato in shape of a basket, leaving stem end ontop of handle. Fill basket with cold cooked string beans cut in smallpieces and two halves of English walnut meats cut in pieces, moistenedwith 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 serveon lettuce leaf. 

CANARY SALAD. 

Cut a slice from the stem end of a bright red apple and scoop outpulp, leaving enough to keep shell in shape. Fill shell thus made withgrapefruit pulp and finely chopped celery, using twice as muchgrapefruit as celery. It will be necessary to drain some of the juicefrom the grapefruit. Moisten with mayonnaise dressing, replace thecover and arrange on lettuce leaf, and garnish with a canary made fromNeufchâtel cheese, coloring yellow and shaping, designating eyes withpaprika and putting a few grains on the body of the bird. Also garnishwith three eggs made from cheese, colored green and speckled withpaprika. 

Note. --Do not use apple pulp. 

HARVARD SALAD. 

Cut a selected lemon in the form of a basket with handle, and scoopout all the pulp. Fill basket thus made with one tablespoon coldcooked chicken or sweet bread cut in small dice, mixed with one-halftablespoon small cucumber dice, and one teaspoon finely chopped celerymoistened with cream or mayonnaise dressing. Spread top with dressingand sprinkle with thin parings cut from round red radishes finelychopped. Insert a small piece of parsley on top of handle. Arrange onwatercress. 

CUCUMBER BOATS. 

Cut a small cucumber in halves lengthwise. Scoop out centres and cutboat-shaped. Cut cucumber cut from boats in small pieces and add oneand one-half olives finely chopped. Moisten with French dressing, fillboats 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 individualmould, chill, remove from mould, and arrange on a thin slice of cookedtongue cut in circular shape. Garnish base of mould with wreath ofparsley and top with sauce tartare. 

Sauce Tartare. --To one tablespoon mayonnaise dressing addthree-fourths teaspoon finely chopped capers, pickles, olives, andparsley, having equal parts of each. 

SWEETBREAD AND CUCUMBER SALAD. 

Mix two tablespoons cold cooked sweetbread cut in cubes, onetablespoon cucumber cubes, and one-half tablespoon finely choppedcelery. Beat one and one-half tablespoons heavy cream until stiff, then add one-eighth teaspoon granulated gelatin dissolved in oneteaspoon boiling water and three-fourths teaspoon vinegar. Set in apan of ice water and as mixture begins to thicken, add sweetbreads andvegetables. Mould and chill. Remove from mould, arrange on lettuceleaves, and garnish top with a slice of cucumbers and sprig ofparsley. 

CHICKEN AND NUT SALAD. 

Mix two tablespoons cold cooked chicken or fowl cut in cubes with onetablespoon finely chopped celery and one-half tablespoon Englishwalnut meats browned in oven with one-eighth teaspoon butter and a fewgrains salt, then broken in pieces. Moisten with mayonnaise dressing. Mound and garnish with curled celery, tips of celery, and whole nutmeats. 

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 thebeating. As mixture thickens add gradually the lemon juice andsaccharine. Fold in white of egg beaten until stiff and dry. Turn intoa 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. Removefrom fire, cool, add saccharine, remaining cream beaten stiff, eggwhite beaten until stiff, and teaspoon vanilla. Turn into mould andchill. 

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 cookover hot water until mixture thickens. Cool, add remaining ingredientsand freeze. 

DIET LISTS. 

Attention is called to the fact that the protein allowance in thefollowing diets is not large. The first two tables represent fastdays; the next six are transitional days, in which the nourishment isgradually increased but does not satisfy the caloric needs. Theremainder may be selected according to the needs of the case or theweight of the patient. 

To prevent monotony or to give variety, one meat may be substitutedfor another, or one "5%" vegetable for another. The fat may beincreased by the addition of butter or olive oil if more calories areneeded to maintain body weight. However, it is not considereddesirable 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 inmaking up these diets. 

 * * * * *

The following shows the successive steps in building up a diet for apatient 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 forthe 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 orinterest. There is so much variation in the size of tablespoons orwhat may be termed either rounding or heaping tablespoons that it mustbe remembered that we can only estimate. Patients who are instructedhow to feed themselves on leaving the hospital are cautioned carefullyto take about the quantity of an article of food they have been servedwhile in the hospital when the diet is weighed. Any written advice isalways given in quantities known to be _under_ the carbohydrate orprotein tolerance of the patient. However, if they will boil thevegetables and change the water at least twice, so much carbohydrateis removed that it is quite possible for them to obtain a comfortablebulk 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 Atwaterand Bryant's Bulletin No. 28, 1906, United States Department ofAgriculture. 

Fractions of per cents. Have been left off in order to make the use ofthe table more simple, and the values given will be found quiteaccurate 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 beconsidered as falling into the "5%" group: Lettuce, string beans, spinach, cabbage, Brussels sprouts, egg plant, cauliflower, tomatoes, asparagus, cucumbers, beet greens, chard, celery, Sauerkraut, ripeolives, 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 gramscarbohydrate for 1 tablespoonful of these vegetables raw, and 1 gramfor the same amount thrice boiled, is not accurate, but it is nearenough 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