y of digestion, since with advancing age and decreasing physical
energy, digestion and assimilation may be taken with impunity at an
earlier period of life, overtax the enfeebled organs and prove highly
injurious. The fact that the vital machinery is worn and weakened with
age has led to the popular notion that old people require a stimulating
diet as a "support" for their declining forces. That this is an error is
apparent from the fact that stimulation either by drink or food lessens
instead of reinforces vital strength, thus defeating the very purpose
desired. Flesh food in quantities is a peculiarly unsuitable diet for
the aged, not alone because it is stimulating, but because it produces a
tendency to plethora, a condition which is especially inimical to the
health of old persons. Eminent authorities on diet also reason that the
loss of the teeth at this period, whereby thorough mastication of flesh
food is done with difficulty, even with the best artificial aids, should
be considered a sign that nature intends such foods to be discarded by
the old.

A milk, grain, and fruit diet is undoubtedly the one best suited to the
average person in old age. Vegetables and legumes in well-prepared soups
may also be used to advantage. Directions for such soups, as also for
cooking grains and grain products, will be found in the preceding pages.

The following bills of fare, one for each season of the year, will
perhaps serve to illustrate how a varied and appetizing regimen may be
provided without the use of flesh foods:--

BREAKFAST

Fresh Fruits
Graham Grits and Cream
Prune Toast
Graham Puffs
Cream Crisps
Strawberries
Caramel Coffee or Hot Milk

DINNER

Vegetable Broth with Toasted Rolls
Baked Potato with Pease Gravy
Stewed Asparagus
Cracked Wheat and Cream
Whole-Wheat Bread
Canned Berries
Manioca with Fruit
Caramel Coffee or Hot Milk

BREAKFAST

Fresh Fruits
Rolled Oats and Cream
Baked Sweet Apples
Macaroni with Cream Sauce
Whole-Wheat Puffs
Stewed Peaches
Caramel Coffee or Hot Milk

DINNER

Lentil Soup
Baked Potato with Cream Sauce
Escalloped Tomato
Green Corn Pulp
Browned Rice and Cream
Fruit Bread
Lemon Apple Sauce
Prune Pie
Caramel Coffee or Hot Milk

BREAKFAST

Fresh Fruits
Blackberry Mush and Cream
Cream Toast
Graham Crusts