Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-07-16

the stomach will not help unless it is
properly digested and eliminated.
Being only 20. having no organic
troubles of any kind and being rs faith
full in her daily exercise as Ruth was,
she took on the needed weight in an
unduly short time. When five pounds
were added. She began to show i'm
provement in rounded cheeks and in a
general buoyancy. Her mental dcpres-
sion began to disappear. 1t does when
health begins to improve. doesn't 1t:
With the five pound gain her nervous
ness began TO disappear, and with each
additional pound there cropped out the
optimism of youth. for compliments
were rendered her. and We humans all
know the re%vivifying effect of praise.
In the meantime, | had directed her
to brush her hair nightly, and give a
little more care to her face at the eve
ming bath. taught her to hold herself
more gracefully when she walked and
when she sat. and other details OF III
provement were impaired as we went
on with the work. OF these | shall
occupy US today.
Often Forgot Breakfast
She confessed that some mornings
she ate no breakfast. or perhaps Il cup
of coffee and 2 roll. Her luncheons and
dinners were light and not well cho-en
But | let her go on without much
change until the end of the first week.
except that | told her 10 drink a matted
milk three times a day. nade with haIt
cream and milk. At dinner time, she
included one large order OF some fresn
vegetable like spinach, bcetS, Ganil-
flower, green peas, or beans, vel
buttered. and a combination sllal with
oil and vinegar dressing Toll n the pro
portion Of 4 to ] Of yin"gar..
The beginning of the second week
her breakfast. following the deep
breathing exercises. a shower. and rub
bing. consisted of orange juice. bacon
and eggs two slices Of bacon ard two
eggsD. buttered toast, one or two pieces
a small helping Of cooked ccrcal-gen-
orally oatmeal with cl,anh-and a glass
of matted milk.
Luncheon consisted of q glass OF half
and half milk and cream, bread. and
butter. lettuce salad; sometimes Ice
cream or dessert. or fresh fruit.
whichever was more convenient, "Ith
cream.
For dinner she had soup-soinctlmes
a vegetable soup, again leaned soup
potatoes. buttered lima beans
or spinach. or carrots and parsley. or
buttered beets: salad, bread. and but
ter: dessert. baked apple with boam,
or baked custard. bread pudding or
fresh fruit with cream, glass mated
milk.
Increase MIX Consumption
The luncheons variel IS tine went
on. sometimes consisting Of warmed
over meat and potatoes or leftover
SOUP. But always she mad the glass
Of half and half. Meats Al dinner, too,
were varied to give appetite roast
beef, steak. veal chops, pork chops.
hamburger steak, or fish.
The main difference between these
and her former meals appeared in the
breakfast menu and in the milk and
cream consumption and the gcneious
a~u0ition of butter to fresh vegetables
and for bread.
At the end Of the second week. Ruth
had a hunger on in the mo. ming
real bonafide appetite, so we were able
to increase the cereal portion to a
fairly good sized dish well sugared and
drowned in cream and added Il third
and fourth slice of bacon. Matted milk
was substituted entirely for coffee.
aIltl lllt nv iiIIE NN mr. ~ an
out Of the tank with a crying need for
food-a glass of matted milk tome
times. or n glass Of milk in which the
cream on a pint bottle was well mixed
with the balance Of the contents. After
"A walk in the afternoon, another glass
Of milk was taken, and a third before
retiring al night.
Before the end of the five weeks
Ruth was drinking n quart of milk n
day, with the matted milk always for
breakfast and dinner and usually an
extra matted milk after her swim.
! saw that she used oil freely in
salad dressings, and ate plenty of
green vegetables, fruits. and raw foods
in order that the regulating elements
be supplied in addition to the fuel.
This is important-perhaps n little
more so-than the actual addition of
c~alories in the menu. Several times a
week / put bran on the oatmeal or
cam of wheat as a preventive of con
stipation. and varied the luncheon diet
twice a weeE with h,aL mullins instead
Of white bread. Bananas With cream
was a favorite Luncheon dessert with