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Meatless, for Reducing—Summer: Week Four
MONDAY
Breakfast
Dish of berries
Glass of milk
Lunch
Vegetable soup
Ry-Krisp
Salad: Romaine and cucumber salad
Buttermilk
Dinner
Beet greens
Asparagus
Salad: Lettuce heart and sliced tomato
Raspberries
TUESDAY
Breakfast
Cantaloupe
Two Triscuits
Glass of milk or buttermilk
Lunch
String beans
Summer squash
Orange ice
Dinner
Corn on the cob
Beet greens
Salad: Lettuce and cucumber
Cottage cheese with chives
Berries
WEDNESDAY
Breakfast
Blackberries
Bran with milk (no sugar)
Kaffee Hag or cereal coffee
Lunch
Watermelon or cantaloupe
Dinner
Greens (spinach or dandelion) with two coddled eggs
Asparagus
Salad: Combination vegetable
Fresh fruit gelatin
THURSDAY
Breakfast
Blueberries
Two bran muffins
Milk or Sanka
Lunch
Muskmelon
Carrots and peas
Buttermilk
Dinner
Beet greens
Asparagus
Radishes
Salad: Romaine and tomato
Fresh fruit cup
FRIDAY
Breakfast
Cantaloupe
Bran with milk (no sugar)
Kaffee Hag or cereal coffee
Lunch
Green peas
Two Triscuits
Blueberries
Buttermilk
Dinner
Corn on the cob
Boiled new cabbage and onions
Salad: Lettuce hearts and cucumbers
Radishes
Cup custard
SATURDAY
Breakfast
Muskmelon
Bran biscuits (two)
Glass of milk or cereal coffee
Lunch
Vegetable soup
Triscuit (one)
Sliced cucumbers
Dish of berries
Dinner
Pecan nut meats, small portion
New cabbage cooked with apples Beet greens or spinach
Salad: Cucumbers
Fresh fruit
SUNDAY
Breakfast
Cantaloupe
Carrot and bran biscuits (two)
Glass of milk or Kaffee Hag
Dinner
Eggs a la King
Asparagus
Carrots and peas
Salad: Lettuce and fruit, fruit juice dressing (no sugar)
Orange ice
Supper
Tomato bisque
Bran biscuits (two)
Radishes
Fruit gelatin
Another reducing plan is to take melons once a day; juicy fruit once a day; and succulent vegetables once a day.