(2)

Olives Radishes
Broiled Fish
Peas Steamed Squash
Lettuce
One Slice of Toast (no butter)
Sliced Peaches
Coffee

(3)

Clam Broth
Baked Peppers
Cream Sauce Made with Skim Milk
Crushed Corn Stewed Cucumbers
Lettuce
One Slice of Toast (no butter)
Watermelon Coffee

(4)

Young Onions
Lamb Chops
Baked Tomato
Lettuce
One Slice of Toast (no butter)
Cantaloupe Coffee

(5)

Tomato Canape
Broiled Chicken
Peas Steamed Cabbage
Lettuce
Stewed Peaches Coffee

(6)

Minced Clams on Toast
Egg plant String Beans
Lettuce
Cup Custard Coffee

(7)

Water-cress
Pot Roast of Beef
Stewed Tomatoes Lima Beans
Cucumber Salad
One Slice of Toast (no butter)
Stewed Apricots Coffee

This meal eliminates potatoes, butter and the rich heavy desserts.  The portions should be about three ounces of lean meat and one-half cup of each vegetable, three leaves of lettuce.  Use French dressing on all salads and one-half cup of fruit for dessert.

This amount of food will not only satisfy, but also will, if persisted in, give satisfactory results in a reduction of flesh.  This means that you cannot eat candy and other sweets between meals, and if you feel that you must have something sweet, try a piece of chewing gum.  If fruits are too sour, try corn syrup for sweetening; about one-half cup to each quart of prepared fruit.  Fresh fruits develop their own natural sweetness if they are baked instead of stewed in a saucepan.  Just place them in a casserole dish with this amount of syrup or plain water and bake in a moderate oven for thirty-five minutes.

CINNAMON TOAST

Place two ounces of butter in a bowl and cream well.  Add

  Five tablespoons of sugar,
  One teaspoon of cinnamon extract or powdered cinnamon.

Cream and then spread on nicely toasted bread.

FRIED OYSTERS

Unless the oyster is attractive in appearance, single dipped and fried an attractive brown, it is a failure as a fried oyster; few housewives seem to be able to turn out a perfect product.

Use large oysters, and look them over carefully for bits of shell.  Wash and then roll in highly seasoned corn flour.  Let dry off for ten minutes and then dip in prepared egg, and then roll in fine bread crumbs.  Stand aside to dry for ten minutes.  Fry only three or four at a time in hot fat.  Care must be taken to have the fat sufficiently hot.  Usually about 370 degrees Fahrenheit will do.

If you do not use a fat thermometer to test the fat, then try it with a piece of bread in the following manner:  Place a crust of bread in the fat and begin to count 101, 102, 103, 104, etc., until you reach 110:  the bread should then be a deep golden brown.  Then proceed to fry the oysters, keeping the fact in mind that more than three or four in at once will reduce the temperature of the fat and thus permit the oyster to soak up the grease.