hed, any kind of fried
potatoes, sweet potatoes fried, mashed potatoes with butter. Beets are
fattening boiled--not pickled. Spaghetti, macaroni, boiled onions,
spinach, creamed, creamed carrots, lima beans, peas.

_Bread._ White bread, fresh bread, hot tea biscuits, plenty of butter.

_Pastries._ Pies, cakes, puddings, bread puddings, any sort of French
pastry, and candy (in moderation).

_Beverages._ Sweet milk, cocoa, chocolate, malted milk. Perhaps one
cup of coffee a day, not too strong, with plenty of cream. Weak tea
with cream and sugar.

Keep your system well flushed. Drink plenty of water, about 45 ounces
a day, say nine tumblerfuls. A glass of water before and after each
meal, one in the middle of the morning, one in the afternoon, and
another just before going to bed, are essential. This induces
perspiration, which opens the pores and lets out the impurities, the
worn out tissues, and keeps the system healthy, incidentally relieving
the kidneys. Never take any liquids during a meal. This interferes
with the work of the digestive juices and prevents the proper
assimilation of the food.

There is no hardship involved in selecting one's meals from this
extensive and comprehensive menu, and if proper eating were all that
is necessary to perfect your figure the process would be a joy indeed.
But we are seeking to make you not only pleasant to look upon, but
also physically adapted to a stage career, which means that vigor,
strength, endurance, "wind" and flexibility are demanded as well, so,
in order to accomplish both, we unite exercise to diet, and the
combination of the right food and habits and the Ned Wayburn
Foundation Technique brings about the direct result; you become
shapely, graceful, strong, and accomplished in a great art, all as the
result of the same instruction, and simultaneously.

* * * * *

NED WAYBURN'S DAILY MENUS FOR THE UNDERWEIGHT

MONDAY

BREAKFAST

Shredded wheat with sliced banana, 1/2 cup thin cream or top milk and
1 rounding teaspoon sugar; poached egg; 2 slices toast, 2 squares
butter; coffee with 1/2 cup hot milk or cream and sugar as desired.

LUNCHEON

Cream of tomato soup; 3 saltines; Swiss cheese and rye bread sandwich;
1 square butter; prune whip, soft custard sauce; 1 glass milk.

DINNER

Vegetable soup; roast beef with gravy; baked potato; lima beans;
French roll; 2 squares butter; hearts of lettuce, French dressing; ice
cre