LIBRARY
THE UNIVERSITY
OF CALIFORNIA
SANTA BARBARA
GIFT OF MISS PEARL CHASE
S 1
EAT
AND GROW THIN
THE MAHDAH MENUS
WITH A PREFACE BT
VANCE THOMPSON
NEW YORK
E-P-DUTTON & COMPANY
PUBLISHERS
K
Copyright, 1914
By E. P. BUTTON & COMPANY
"Moneo, Domine, ut sis prudens ad victum."
TABLE OF CONTENTS
PAGE
PREFACE
I The Tragedy of Fat .... 1
II The Wrong Way 5
III The Right Way 11
IV The Fat Man in Broadway . .18
V Rather Personal 22
VI About the Book 29
How TO EAT AND GROW THIN .... 33
"Forbidden Food" 36
Don't 40
The Laws of Diet 41
Menus December, January, February . 53
March, April, May 60
June, July, August 6?
September, October, November ... 74
RECIPES 81
Mussels Mariniere 83
Eggplant 84
Barsch (Duck, Polish Style) ..... 85
Dolmas . ; . 86
Veal Klopps . 88
Salads and Dressing 88
Diet Dressing 88
TABLE OF CONTENTS
PAGE
Sorrel and Lettuce . . . . .89
Chives 90
Hashed Lamb Salad 90
Fish Salad 90
Harlequin Salad 91
Artichokes (Vinaigrette) 91
Russian Salad 92
Sourkrout Salad 92
Pineapple Salad 92
Greens 93
THE REASON WHY . 94
A PREFACE
BY
VANCE THOMPSON
THE TRAGEDY OF FAT
fate of nations depends
upon how they are fed."
This historic remark was made a cen-
tury ago shortly after the battle
of Waterloo by that meditative
Frenchman, Brillat-Savarin. He had
seen the mighty French empire fall to
pieces in the hands of a fat Napoleon.
He had foretold the sad event as he
watched the young hero take on
paunch and jowls and join the gro-
tesque band of the gastrophori. No
one heeded him. He was a prophet
2 EAT AND GROW THIN
without honor. And when the fat
man fell and shook Europe to pieces
he wrote his famous essay on cor-
pulency, in which he tried (as so many
have vainly tried!) to lead mankind
out into the lean pastures of life.
With what splendid clamor did he
trumpet the joys of going hungry
not as an end in itself, but as a way
to aesthetic tenuity.
And mankind went on being fat.
It did not want to be fat; but it did
want to sit at table and eat of roasted
and boiled and stewed and baked and
with gloomy resignation it ac-
cepted the hulking consequences.
And fat generation followed fat gen-
eration in a procession, at once tragic
and grotesque, over the quaking earth.
Of course there were some, even
THE TRAGEDY OF FAT 3
among Brillat-Savarin's contempo-
raries, who battled against corpulency.
Lord Byron, a poet famous in those
years, tried to starve out the enemy
and bombarded him with soda-water
bottles and vinegar-cruets in vain.
In our day the battle has been more
fiercely waged. Men and women of
the first social importance have fasted
and rolled on the floor in calisthenic
contortions. Perhaps they have tri-
umphed in a measure; perhaps they
have gone forth to table with a more
awful and more formidable appetite.
The tragedy of fat !
One could write books, plays, poems
on the subject. One thinks of the
beautiful women one has known
loved perhaps who have vanished
forever, drowned in an ocean of turbu-
4 EAT AND GROW THIN
lence and tallow; of actresses who
filled one's soul with shining dreams
and now the dreams are wrecked on
huge promontories; of statesmen and
rulers who cumber the earth, now
mere teeth and stomach, as though
God had created them, like Mirabeau,
only to show to what extent the human
skin can be stretched without break-
ing. The tragedy of fat !
An ancient man said: "P lures
crapula quam gladius" gluttony
kills more than the sword; but the
saddest part is that it kills with a death
more horrible. One may face with
fair courage the lean and bony fellow
with the scythe meet him with grim
fortitude; but the boldest man shud-
ders at the thought of a fat death; as
one who sinks in a sebaceous sea.
II
THE WRONG WAY
IT is a melancholy fact that one is
what one is born to be. One's des-
tiny is written more or less clearly on
one's face. Thus, statisticians aver,
out of a hundred persons who die of
consumption, ninety have brown or
fair hair, a long face and a sharp nose.
This calculation may not be scrupu-
lously exact, but there is less doubt as
to the assertion that out of a hundred
who are corpulent there are ninety
with short faces, round eyes and blunt
noses. Young and beautiful a girl
passes she is dainty, rosy, alert, with
a roguish nose and adorable cheeks;
5
6 EAT AND GROW THIN
but one knows that a little further
down the road of life she will be seized
upon by the Occult Powers and muf-
fled in fat for that destiny is written
in her round, young face.
And is there neither cure nor pallia-
tion?
There are on the assurance of a
distinguished statesman who has tried
them all at least one hundred obes-
ity cures. One may boil out the fat
or bake it out or drug it out; one may
resort to the more natural and more
economical method of the hibernat-
ing bear, and live on it. Unfortu-
nately all these methods have two irre-
mediable defects :
In the first place, they are not per-
manent;
And, secondly, they are injurious.
THE WRONG WAY 7
It is evident that a fat man in tolera-
ble health he is never in perfect
health, for a fat man is an ill man
can boil out a great deal of his fat in a
Russian bath, but the cure is neither
lasting nor safe. There was a Pari-
sian banker, a few years ago, who may
serve as an illustrative warning. He
had grown very corpulent, weighing
awful hundreds of pounds; and, natu-
rally enough, his affairs went to the
bad. (There is a strange kinship be-
tween obesity and financial crime
almost all embezzlers are fat.) With
what funds he could filch from the
bank he fled to a provincial town.
There he spent every day in a Turkish
bath, going stealthily to his lodgings
at dusk. At the end of six weeks his
own wife would not have known him.
8 EAT AND GROW THIN
The fat had sluiced from him like
melted butter from a colander. Con-
fident that no one would recognize in
him the fat banker, he walked the
streets boldly. And at the first corner
the police arrested him. They did not
know him; they arrested him simply
because he looked as though he should
be locked up he looked like a man
who had stolen a fat man's skin and
was running away in it. The skin
hung and flapped in dry folds on his
cheeks and neck; when they undressed
him the sight was more awful still.
The detectives (the French detectives
are the shrewdest in the world) fed
him carbonaceous food and in a few
weeks he puffed out to his former di-
mensions, when they had no difficulty
THE WRONG WAY 9
in identifying him as the runaway
banker.
All the violent anti-obesity cures are
touched with this defect they work
no permanent result and, in addition,
though they may destroy the fat they
leave the body shriveled, wrinkled,
uncomely. One might as well be fat
as to walk the earth in a fat man's
misfit skin. And one had far better
be fat than ruin one's digestion with
drugs, weaken the body by fasting,
and strip it of all symmetry by undue
exercise and devastating baths.
Excessive fat is a disease, but vio-
lent cures end in deadlier diseases.
And is there no cure, at once suave
and certain?
There certainly is; and to make it
10 EAT AND GROW THIN
known this little book has been written
by an expert in food values Doctrix
doctorum.
Ill
THE RIGHT WAY
THERE is nothing new about the
Mahdah method of destroying
corpulency. It is as old as Galen. It
was known to Avicenna and to Fi-
cinus, as it is known to the youngest
doctor sitting on the tail-board of an
ambulance.
One may put it in a word or two :
Eat the right kind of food.
There is no need of starving to get
one's weight down to the proper stand-
ard of beauty and efficiency. One
may dine and dine well if one will but
dine wisely. One may indulge one-
self in the exquisite pleasures of a per-
ii
12 EAT AND GROW THIN
fectly composed dinner so long as it
be scientifically composed. One may
lead a life of perfect gustatorial satis-
faction without ascetic restrictions.
Even the round-faced girl for whom
the hideous phantom of obesity lies in
wait at the cross-roads of middle life
need not shun the pleasant table- joys;
she may eat if only she will wisely eat.
Certain foods make for fat; and it
is upon these carbonaceous foods-
starches and sugars and oils that fat
humanity unwisely feeds.
(To the scientist there is nothing so
tragic on earth as the sight of a fat
man eating a potato.)
The human animal, lean or obese,
must eat and, if he is to know the glory
of health, he must eat well. Starva-
tion diets never did anyone any good ;
THE RIGHT WAY 13
they may be put definitely aside
with the wasting drugs and the fat-
devouring baths.
There is only one right way of com-
bating corpulency and that is to eat
and grow thin ; it is the way Mahdah
points out in her book.
There is no guess-work about it. It
has been tried and tested on both sides
of the sea. In Paris, New York; on
both sides of the sea innumerable la-
dies walk to and fro in slim pulchri-
tude, amazing their friends ; they have
come back from the cross-roads of mid-
dle life, leaving behind them the obese
phantom; and their eyes, young and
bright, look out of fair, wrinkleless
faces. It is as though they had gone
down into the springs of life and come,
regenerate, up into the world again.
14 EAT AND GROW THIN
Innumerable ladies and a few men.
Not so many men ; for it is a dolesome
truth that fat men are not so keen on
winning back youthful vigor and a
young waist as women are ; but there is
withal a long list of men who have
joined the self-satisfied band of those
who eat and grow thin. (We are a
vain lot of people, we admit we
flaunt our slim comeliness in the face
of fat humanity and smile, rather self-
consciously, when Monsieur Cent-
Kilos and his wife go by, for our ideal
of plastic beauty is the panther and not
the pig.)
And the rule is a simple one :
Eat the right food rightly prepared.
One might fancy that a table from
which the carbonaceous foods were
well-nigh banished would have a mea-
THE RIGHT WAY 15
ger look, but one has only to read the
Mahdah menus read and inwardly
digest them to discover that there are
subtler gastronomic joys than those af-
forded by devouring potatoes or swal-
lowing lumps of fat. This diet sup-
plies the exact foods required by the
fat man or fat woman not only for
the reducing of flesh but as well for the
upbuilding of healthy tissue and the
strengthening of the whole body. The
Mahdah menus are arranged accord-
ing to the seasons. In summer, for in-
stance, the minimum amount of car-
bonaceous foods enters into the diet.
For the winter months the heat-pro-
ducing foods are more freely admitted.
There need be no insistence on this
point, for the menus themselves are
explicit.
16 EAT AND GROW THIN
Perhaps it is well to point out that
it is not necessary in order to grow
thin to eat every dish given in the
menu for the day. A man at once fat
and poor might find some of the dishes
beyond his purse. He is to be congrat-
ulated, for he will lose flesh just so
much more rapidly than his fat and
richer brother. For of course one does
not want to eat too much. The idea is
to eat enough as a panther does ; and
not to eat too much after the manner
of a less aesthetic animal. It would be
difficult for anyone to get fat or stay
fat on the bill-of-fare which has been
scientifically prepared for this book,
but one will grow thin more quickly,
more healthfully, more comfortably, if
one does not eat too much even of
these lean dishes.
THE RIGHT WAY 17
Another point, and one of impor-
tance
No wine list is printed on the back of
the Mahdah menus. This deficiency
is not due to any "mystical horror of
fermented drinks" it is due to the
somber fact that wine makes for corpu-
lency. (Beer and ale are worse still.)
One who will have his wine, in spite of
this warning, should not go beyond a
glass or two of thin Rhine-wine. Bet-
ter not; in fact drink of any kind is a
bad thing at meals even water; that
way fat lies; an hour after the meal
one may drink, and the best thing to
drink is some such mineral water as
Vichy or Vittel.
(And above all, don't sleep too
much.)
IV
THE FAT MAN IN BROADWAY
BRILLAT-SAVARIN, like many
French gentlemen, fled to the
United States to escape the "Terreur"
of 1793. He observed, as many other
travelers have, the unusual proportion
of fat men in New York. Is it a heri-
tage of Dutch ancestry? Or is it due,
as Brillat surmised, to the extraordi-
nary amount of pastries, pies, sweets
and corn-products eaten in that com-
monwealth? Conjecture runs amok.
Walking in Broadway in the first
years of the nineteenth century, Bril-
lat-Savarin saw a man a monument,
a mountain of a man who might
18
THE FAT MAN 19
serve as lesson to this later (and
scarce leaner) century; and he wrote:
"The most extraordinary instance of
corpulency I have ever seen was that
of an inhabitant of New York, whom
many of my readers must have seen
sitting in a tavern in Broadway, on an
enormous arm-chair with legs strong
enough to bear a church. Edward
was at least six feet four in height;
and, as his fat had swelled him out in
every direction, he was over eight feet
at least in girth. His fingers were like
those of the Roman Emperor who used
his wife's bracelets for rings ; his arms
and thighs were cylindrical, as thick
as the waist of an ordinary man ; and
his feet like those of an elephant, cov-
ered with the overlapping fat of the
legs. His lower eyelids were kept
20 EAT AND GROW THIN
down by the weight of the fat on his
cheeks ; but what made him more hide-
ous than anything else was the three
round chins of more than a foot long
hanging over his breast, so that his face
looked like the capital of a truncated
pillar.
"He sat thus beside a window of a
low room opening on the street, drink-
ing from time to time a glass of ale, of
which there was a huge pitcher always
near.
"His singular appearance could not
fail to attract the attention of the pass-
ers-by, but they had to be careful not
to remain too long. Edward quickly
sent them about their business, calling
out, in his deep tones, What are you
staring at like wild-cats?' c Go on
your way, you lazy body' 'Off with
THE FAT MAN 21
you, you good-for-nothing dogs/
During several conversations I had
with him, he assured me he was by no
means unhappy and that if death did
not come to disturb his plans, he could
willingly remain as he was to the end
of the world."
Now this little fragment of local
history is not without significance.
Edward, elephant-footed, girthed like
a caisson, was content to remain as he
was. He had none of the shame of
fatness that stings even the most in-
different American to-day. To-day
no fat man pretends that he is paunch-
proud. He would fain be like other
men his height measurably greater
than his width.
V
RATHER PERSONAL
THE worst of being fat is that it
makes one ridiculous.
The witty man, doomed I am
thinking of course of Mr. Gilbert K.
Chesterton to walk the world in a
suit of tallow, tries to fend off the
laughter of others by laughing first at
himself. It is heroic and pathetic.
Mr. Chesterton (wearing a bracelet
for a ring) is a subject for tears, not
laughter jest he never so waggishly!
No; the fat man may clown and slap
himself and wag a droll forefinger, but
he is not merry at all; and if one
should sink a shaft down to his heart
22
RATHER PERSONAL 23
or drive a tunnel through to it one
would discover that it is a sad heart,
black with melancholy. Down there,
deep under the billowy surface of the
man, all is gloom. He knows he is
ridiculous. Because when he sits
down on a bent pin he never knows
it and only hears of it casually from
the valet who brushes his trousers the
next day rude little boys think he
has no feeling. But almost always he
is a man of fine and tender feelings;
only they are covered up.
He falls in love. (It is a destiny
like being born with the sun in
Aquarius ; always the fat man falls in
love.) And this is his bitterest trag-
edy. He cannot kneel at Beauty's
feet without a derrick to let him down ;
and a man who goes a-wooing with a
24 EAT AND GROW THIN
derrick looks like a fool. He cannot
clasp the dear girl to his heart for
fear of smothering her.
What can the poor man do^
Fierce burn the fires of love within
him and the fiercer they burn the faster
flees the terrified girl for he looks
like a vat of boiling oil; and that is
a fearsome thing to fall into. So,
wrapped in tallow, the poor lover goes
his sebaceous way wearing his maid-
en aunt's bracelet for a ring.
Love is not for him !
For him there is only the "window
of a low room opening on the street,"
where he may sit and jeer at himself to
keep his friends from jeering.
A tragedy in suet.
Have I spoken feelingly of that man
RATHER PERSONAL 25
who wears the ring whereof you
know?
I lay down my pen and cross the
floor and look into the tall mirror; I
am confronted by the reflection of a
slight man, slim-waisted, with narrow,
beautiful legs and I admire his lean
gracility; and then I think of Edward
in the historic Broadway window of
Mr. Chesterton in Battersea; and I say
to the image in the mirror: "Even
such as they you might have been had
it not been for the Mahdah menus!"
For I narrate this fabula of myself.
I, too, might have been like Mr.
Chesterton without the wit, but with
the shame of fatness on me and dia-
mond buttons in my shirt. Too long
I had lived in the restaurants of the
26 EAT AND GROW THIN
world fed too full of Paris (guided
by the wonderful table-book of Row-
land Strong), of Vienna, of Rome.
The gracilities, whereof there has been
sufficient mention, were slipping away
from me, hiding themselves in fes-
toons and furbelows of fat. For
months, for a year, I knew it not.
One never does know that one is get-
ting fat. One knows that other peo-
ple are getting fat that they are fat.
But oneself? Never ! One's tailor is
a liar and his tape-measure a fraud.
One's shirt-maker is in the conspiracy.
Then at last there comes a day the
unavoidable day
Do you remember the unhappy swal-
low who discovered (with horror) that
he did not make a summer?
It is that way. One day (with hor-
RATHER PERSONAL 27
ror) you discover you are fat. You
see it in your mirror. More tragically
you may see it in a woman's eyes.
Then of two things, one : Either you
sink, cowardly, in the sea of tallow
and your life as a man is over; or, you
"take advice."
Frankly I am one of those who took
advice. That is why I was asked to
write a preface to this book which
might have been called "The Fat Per-
son's Vade Mecum" ; after all, per-
haps "Eat and Grow Thin" is bet-
ter; for, if you follow this method, you
may eat, eat of savorsome dishes in
a word, you may dine and eating you
will grow thin.
And stay thin.
As the book speaks up for itself I do
not see what need there is for a preface
28 EAT AND GROW THIN
at all. But Mahdah was not of that
opinion ; said she : "A book without a
preface is as inconvenant as a man
without a collar on." Wherefore I
button on this collar (a detachable col-
lar, fortunately and you can take it
off if you wish) and tie round it a
mauve necktie.
VI
ABOUT THE BOOK
AS I have said, Mahdah's method
is an ancient one known even
to the young gentleman who drops off
the tail-end of the ambulance. It is
based on a scientific knowledge of food
values. All that information you may
get for yourself. Any reputable phy-
sician will tell you for a few hun-
dred dollars to stop eating starch,
sugar and the like. He will even
draw up a pretty diagram in black and
white. Or your little boy or little girl
if she, too, is out of the kindergarten
can do it for you, after school.
Only the fatting man or the woman
29
30 EAT AND GROW THIN
who is "taking on flesh" is not much
better off for advice or diagram. It is
all very well to know one can't eat
corn and pork and macaroni and those
Southern Mammy biscuits; but what
CAN one eat?
The Mahdah menus tell you exactly
what to eat just what food- values
should be banked every day. The
menus are composed. Each luncheon
is complete in itself. Each dinner pro-
vides exactly the nutriment needed
and in exactly the right proportions.
And breakfast? Oh, we of the slim-
waisted gracilities breakfast on a cup
of yellow tea or a cup of black coffee or
a dish of fresh, ripe fruit.
With these menus the housekeeper
may set a table at once non-fattening
and delicious. From these menus the
ABOUT THE BOOK 31
man who dines in the restaurants
may select what tempting dinners he
pleases and get thin by eating them.
For (it cannot be said too of ten) these
menus were devised by an expert and
accomplished dinner-maker ingeni-
osa ad gulam.
Of course there are certain rules to
be observed.
If you have bought this book from
honorable motives (and not merely to
read the preface) you will observe
these rules; and if you do, you will
find at the end of a few months say
three that the image in your mirror
will have lost twenty pounds. The
many people here and in Paris who
have followed this method have lost
I state an average two pounds a
week after the first three weeks.
32 EAT AND GROW THIN
Slowly little by little, pleasurably
not sacrificing table- joys you will
win back the winsome waist of youth.
Possibly, you say?
Inevitably. It is axiomatic: Fat
foods make fat and lean foods make
for leanness. And the Mahdah
menus show the lean way.
HOW TO EAT AND GROW
THIN
BY MAHDAH
SOMETIMES corpulency is due
to over-eating and then it may be
checked by the "starvation cure" ; but
usually this drastic treatment is dan-
gerous and unnecessary. Corpulency
(unless it is the result of definite dis-
ease) is most commonly caused by
wrong eating that is, by eating too
much carbonaceous food, such as
starches, sugars, oils and other fats.
The average diet consists very largely
of fat-making foods, beginning with
soup and going down through the list
of gravied meats, of potatoes, maca-
33
34 EAT AND GROW THIN
roni, bread, butter, cream, cheeses,
ending with pastries, puddings and
sweets. When such a meal is eaten,
accompanied by draughts of beer, or a
bottle of wine, there is set up in the
body a fat-producing factory and the
result, especially for those who are
predisposed to corpulency, is inevita-
ble. It follows that the natural cure
for corpulency is to stop eating the fat-
producing foods. Then, slowly the
body will use up the excess of fat.
This process may take a number of
months, the time depending upon the
degree of corpulency, but it is a process
without danger, without injury to the
health, without unpleasant self-sacri-
fice and, also, the gradual elimination
of fat leaves the body healthy and
strong and so far from wrinkling or
HOW TO EAT 35
deforming the skin restores it to its
natural freshness and beauty.
The average loss of weight in those
who have faithfully followed the
method described in this book is for
women about two pounds a week after
the first three weeks, during which
time very little decrease is noticeable ;
for men the reduction is a trifle less.
A great deal of course depends upon
the temperament, the environment
and the amount of exercise taken, but
anyone who will honestly collaborate
in the cure, should lose from twenty
to twenty-five pounds in the course of
the first three months. And when the
desired weight has been attained, the
rules need not be so strictly obeyed,
but one who has once followed the
non-fattening diet is not at all likely
36 EAT AND GROW THIN
ever to return to oily, starchy or sugary
food.
Everyone eats too much. Almost
all corpulent persons sleep too much.
From these two facts the following
rule may be deduced : "Eat less than
you have been in the habit of eating;
and sleep less."
The things you must not eat are
these :
"FORBIDDEN FOOD"
1st: Pork, ham, bacon and the fat
of any meat.
2nd: Bread, biscuits, crackers, any-
thing made of the flour of wheat, corn,
rye, barley, oats, etc. Cereals and
"breakfast foods" must never be eaten.
3rd : Rice, macaroni, potatoes, corn,
dried beans, lentils.
HOW TO EAT 37
4th : Milk, cream, cheese, butter.
5th: Olive oils, or grease of any
kind.
6th : Pies, cakes, puddings, pastries,
custards.
yth: Iced creams, sirup-sweetened
soda-water, etc.
8th: Candies, bonbons, sweets.
Qth : Wines, beers, ales, spirits.
It may seem at first glance that when
these things are taken away there is
left only a disguised kind of starva-
tion; but the most casual inspection
of the Mahdah menus will show that
these fattening foods are really super-
fluous and that more than enough re-
mains to furnish a gourmefs table.
What has been taken away is : Starch,
sugar, oil and alcohol nothing else;
38 EAT AND GROW THIN
and their removal from the diet of the
corpulent person means the certain
loss of corpulency. The menus, here
given, are based on an exact knowl-
edge of just what must be eaten in or-
der to nourish the body without fatten-
ing it. They are so combined that
they give the variety of food necessary
for a normal person in a proper nutri-
tive ratio.
In cooking the various dishes it
should be remembered that very little
butter, and no oil, fats or grease are to
be used. None of the plats given in
the menus require fats, flour, or sugar.
Where sweetening is necessary crystal-
lose or saccharine tablets the half-
grain tablet is the most convenient
should be used. The recipes not usu-
ally printed in cookbooks are printed
HOW TO EAT 39
at the back of this book. When reci-
pes are not given those of any ordi-
nary cookbook may be followed, if
it is always borne in mind that flour,
sugar, milk, etc., are NOT TO BE
USED. But only such dishes as are
wholly satisfactory without these fat-
tening ingredients have been given a
place in the menus.
DON'T
Don't sleep too much.
Don't take naps.
Don't overeat, even of lean dishes.
Don't eat unless you are hungry.
Don't drink with your meals.
Don't drink alcoholic beverages.
Don't eat bread except gluten
bread toasted, and this in moderation.
Don't take a cab WALK.
THE LAWS OF DIET
YES, the list of things one must not
eat may seem rather appalling
when one looks at it for the first time.
Soup and bread and potatoes and ba-
con and sweets and one's wine or beer
seem almost a necessary part of the
daily meals to one who has never done
without them. Bread perhaps is the
hardest thing to do without, but after
a while the stomach ceases to demand
it and one does not miss it from the
daily diet, when gluten bread is used
as a substitute.
When one is in the habit of drinking
with one's meals it is at first difficult to
do without every kind of drink even
41
42 EAT AND GROW THIN
water but after a few days "dry eat-
ing" becomes a matter of course ; and it
will be found that a much smaller
quantity of food satisfies the appe-
tite.
The list of things one may eat is
far longer than the list of forbidden
things. For breakfast there is fruit,
fresh or stewed, and twice a week
boiled or poached eggs may be served ;
coffee or tea without cream or milk,
of course, but sweetened, if desired, by
crystallose or saccharine. Then in the
menus given for luncheons and din-
ners there will be found :
All kinds of meat (except pig in any
form).
All kinds of game.
All kinds of sea-food fish, lobsters,
oysters, etc.
THE LAWS OF DIET 43
All kinds of fruit (except the ba-
nana and grape) .
All kinds of salad except those
made of forbidden vegetables.
All kinds of meat jellies.
Mushrooms, tomatoes, cucumbers,
peppers, olives, celery, pickles, chili
sauce, Worcestershire sauce.
All green vegetables, such as:
string beans, spinach, Brussels sprouts,
cauliflower, celery, beets, beet-tops
(cooked like spinach) , turnips, carrots,
squash, celery root, salsify, cabbage,
endives, artichokes, radishes, lettuce
(which may likewise be cooked like
spinach), parsnips, egg-plant, toma-
toes, onions, asparagus, escarole (also
cooked as spinach or eaten as a salad)
and any others mentioned in the list
of menus.
44 EAT AND GROW THIN
It is evident that one's choice of ap-
petizing dishes is not greatly restricted
and that one may eat very well with
the happy certainty, also, of growing
thin.
The food that has been selected in
the accompanying menus for daily con-
sumption contains all that is needed
for the sustenance of the body every-
thing needed to strengthen brain and
body and no needed food-value has
been neglected or overlooked. Each
menu is composed of an agreeable va-
riety of specially selected and spe-
cially tested dishes and, by adding a
plat of forbidden food (if one wishes
to fatten a lean guest) one may give
a dinner of which Voisin or Durand
would boast. The hostess has only to
THE LAWS OF DIET 45-
hand the book of menus to her cook
and think no more about it.
There are many things to consider
in preparing a diet, beyond the mere
elimination of non-fattening foods.
These menus have been arranged not
merely to make you thin (any starva-
tion diet will do that) but to build up
the tissues and give perfect health.
To gain this end you must eat and eat
well; and that is what you will do
when you begin to follow the menus.
It is almost as important to guard
against fat as it is to get rid of it, so
these menus will prove useful to many
who have not yet crossed the border
line of corpulency. And to the corpu-
lent it should be said : "Never under
any circumstances even when you-
46 EAT AND GROW THIN
have reduced to the desired weight and
have, to some degree, discontinued the
diet never eat potatoes, rice, white
bread (toasted gluten bread is much
more nourishing and not fattening),
macaroni or sweets.
Recipes for the less common dishes
are given. The others are in all cook-
books.
Regarding the Turkish, Spanish and
Russian dishes given, they may be
eaten or not, as you wish. For in-
stance, the Dolmas or Turkish mutton
is a very nice dish, and it has nothing
fattening in it, but plain boiled mut-
ton with mint or caper sauce will be
simpler and answer the purpose quite
as well if not better. The same ap-
plies to the Srasis or veal, Polish style.
Plain roast veal can be substituted,
THE LAWS OF DIET 47
though Srasis makes an agreeable
change.
Barsch, also, may be too complicated
for some kitchens. In that case re-
place it by serving plain roast duck.
Baked or steamed apples and pears
are recommended.
Use crystallose or saccharine to
sweeten the water used in the cooking
with the addition of a sliced lemon
and some nutmeg. For those who are
already very stout, I would suggest a
lunch consisting simply of salad and
fresh, ripe fruit several times a week.
For all salads use the Diet Dressing.
It is really excellent. For coleslaw
use the boiled dressing (without the
flour) given in some of the cookbooks.
All the vegetables should be boiled
in water and seasoned with salt and
48 EAT AND GROW THIN
pepper. Paprika is very flavorsome
and rare meat juice of any kind (if
lean) poured over the vegetables adds
to their flavor. Chili sauce and sim-
ilar sauces add to the flavor of the
vegetables.
Those who select the plainest dishes
in the menus will reduce the quickest.
It is true of course that the nutritive
value of food lies in the relation which
the several substances bear to the or-
ganism they are to nourish. No two
human organisms are exactly alike and
the thinning diet laid down in these
menus must be like any diet of what-
ever nature more or less modified to
suit individual cases, but such changes
are easily made. If the mutton in one
day's menu does not agree with you,
you have but to replace it with beef;
THE LAWS OF DIET 49
and if you do not like duck you may
take a fowl instead. But in most
of the menus no substitution will be
necessary; they are ample enough to
permit you to pick and choose.
This natural, simple method of cur-
ing obesity has brought health and
happiness to hundreds of the corpulent
and, wherever it has been tried, it has
proved unfailingly successful. You
have but to follow it faithfully and
loyally, and it will do for you what it
has done for others for men and
women and for children. You have
only to persevere and week by week
and month by month you will see that
you are going back to your healthy,
normal condition, having lost all su-
perfluous fat and recovered pristine
energy.
50 EAT AND GROW THIN
Above all, be cheerful. Try and
SEE yourself growing thin. Remem-
ber the mind exercises a powerful in-
fluence on the body. And do not for-
get that an indolent, indoor life the
breakfast in bed and afternoon-nap
kind of life slowly but surely in-
creases flesh.
In addition to eating the right food
try and lead the right life.
MAHDAH.
THE MAHDAH MENUS
THE MAHDAH MENUS
FOR
DECEMBER, JANUARY AND
FEBRUARY
(Recipes are given for dishes marked with a Star*.)
DINNER
Raw Oysters.
Roast Turkey, with cranberry sauce.
String Beans.
Salad Romaine.
Fruit.
LUNCH
Minced Turkey.
Fruit Salad.
Stewed Prunes.
DINNER
Mussels (Mariniere) * or fish in sea-
son.
53
54 EAT AND GROW THIN
Dolmas (Mutton, Turkish fashion).*
Broiled Mushrooms.
Roast Fowl, with Aspic jelly.
Coleslaw (boiled dressing) .*
Stewed Apples, with lemon and cinna-
mon flavoring.
LUNCH
Broiled Lobster.
Cold Fowl, with any relish.
Stuffed Eggs.
Sliced Oranges.
DINNER
Clam Cocktails.
Fish.
Venison Steak, with Aspic jelly, truf-
fled.
French Beans.
Grapefruit Salad.
THE MAHDAH MENUS 55
LUNCH
Steamed Oysters.
Hashed Venison in ramekins.
Apple and Celery Salad.
DINNER
Oysters.
Fish.
Roast Guinea-fowl, with pickled wal-
nuts.
Mashed Turnips.
Pineapple Salad.*
Gelatine (lemon flavor) .
LUNCH
Clam Cocktails.
Broiled Lamb Chops.
Stewed Celery.
Sliced Apples with Prunes.
j6 EAT AND GROW THIN
DINNER
Oysters.
Fish.
Boiled Tongue, with tomato sauce.
Roast Pheasant, quince sauce.
Brussels Sprouts.
Apple Souffle.
LUNCH
Lobster Salad.
Poached Eggs, with puree of sprouts.
Apple Sauce.
DINNER
Clams on the Half Shell (with any
relish) .
Baked Fish.
Roast Veal.
Macedoine of Vegetables.
Lettuce Salad with Egg (diet dress-
ing) .*
Fresh Fruit.
THE MAHDAH MENUS 57
LUNCH
Hashed Veal (Klopps).*
Stewed Carrots and Turnips cut in
dice.
Sliced Oranges.
DINNER
Oysters.
Broiled Fish (in season) .
Barsch (Duck, Polish style).*
Cauliflower.
Sliced Hawaiian Pineapple.
LUNCH
Boiled Codfish, tomato sauce.
Cold Duck.
Celery and Apple Salad.
Stewed Fruit (in season) .
DINNER
Oysters.
Fish.
58 EAT AND GROW THIN
Hare (withsourkrout).*
Salsifis.
Salad.
Fruit.
LUNCH
Broiled Sweetbreads, with stewed cel-
ery.
Quail.
Endives.
Grapefruit.
DINNER
Oyster Cocktail.
Steamed Fish.
Partridges in Cabbage.
Artichokes (vinaigrette) .*
Stewed Plums.
LUNCH
Poached Eggs, with puree of turnip.
Cold Partridge.
THE MAHDAH MENUS 59
Coleslaw.
Stewed Pears.
DINNER
Oysters or Clams.
Broiled Chicken Giblets.
Filet of Beef.
Puree of Celery Root.
Fruit Salad.
LUNCH
Olives, Celery, Radishes.
Cold Beef, with horse-radish.
Baked or Steamed Apples, flavored
with lemon.
MAHDAH MENUS
FOR
MARCH, APRIL AND MAY
DINNER
Oyster Cocktails.
Fish (in season) .
Boiled or Broiled Chicken.
Parsnips and Onions.
Salad Romaine.
Spiced Fruit.
LUNCH
Olives, Celery.
Minced Chicken with Mushrooms.
Pineapple Salad.*
DINNER
Broiled Shad.
Roast Lamb, with mint sauce.
60
THE MAHDAH MENUS 61
Brussels Sprouts.
Tomatoes and Cucumbers (diet dress-
ing).*
Strawberry Water Ice (sweetened
with saccharine) .
LUNCH
Deviled Eggs on Asparagus Tips.
Cold Roast Lamb, with mint or to-
mato jelly.
Salad.
Mandarins.
DINNER
Broiled King Fish.
Calves 5 Brains, with truffles.
Roast Green Duckling, stuffed with
olives and celery.
Eggplant (Turkish style) .*
Fruit.
62 EAT AND GROW THIN
LUNCH
Broiled Calves' Liver, with string
beans.
Cold Duckling.
Tomato and Water Cress Salad.
Fruit.
DINNER
Soft-shell Crabs.
Broiled Lambs' Kidneys, with chicken
giblets.
Boiled Corned Beef, with cabbage.
Lemon Gelatine.
LUNCH
Scallops, with chili sauce.
Smoked Minced Beef with Eggs.
Strawberries.
DINNER
Shad.
Roast Veal.
Cauliflower, tomato sauce.
Broiled Mushrooms.
Compote of Stewed Fruit.
LUNCH
Kippered Herring.
Minced Veal with Dropped Eggs.
Fruit.
DINNER
Clams on Half Shell.
Broiled Spring Chicken.
Asparagus.
Salad.
Fruit.
LUNCH
Lambs' Kidney, with onions.*
Vegetable Salad (Harlequin).*
Stewed Pears.
64 EAT AND GROW THIN
DINNER
Boiled Cod Steak (any fish relish) .
Leg of Spring Lamb.
Puree of Turnips.
Artichokes (vinaigrette).*
Fruit.
LUNCH
Cold Lamb.
Lettuce and Egg Salad.
Sliced Oranges and Pineapple.
DINNER
Fish.
Squab or Pigeons.
Puree of Spinach.
Russian Salad.
Fruit.
LUNCH
Dropped Eggs, with puree of cauli-
flower.
THE MAHDAH MENUS 65
Fish Salad.
Fruit.
DINNER
Fish or Crab-flakes.
Filet Jardiniere.
Asparagus Tips.
Sourkrout Salad.*
Fruit.
LUNCH
Russian Salad, boiled dressing (as
hors d'ceuvre).*
Roast Pigeon, with stewed celery.
Fruit.
DINNER
Filet of Weakfish.
Broiled Calves' Brains, with puree
of celery.
Roast Chicken, with truffles.
66 EAT AND GROW THIN
Eggplant, tomato sauce.
Fruit Salad.
LUNCH
Cold Chicken, with meat jelly.
Stewed Carrots and Turnips (diced) .
Fruit.
MAHDAH MENUS
FOR
JUNE, JULY AND AUGUST
DINNER
Fish.
Roast Sirloin of Beef.
String Beans.
Stewed Tomatoes.
Chicken Salad (use the boiled dress-
ing).
Fruit Water Ice.
LUNCH
Cold Roast Beef, with olives and any
relish.
Chicken Salad.
Raspberries.
67
68 EAT AND GROW THIN
DINNER
Fish.
Broiled or Steamed Spring Chicken.
Asparagus.
Egg and Lettuce Salad.
Strawberries.
LUNCH
Olives, Radishes.
Cold Tongue.
Puree of Spinach.
Iced Tea with Sliced Orange.
DINNER
Fish.
Roast Lamb.
Boiled Beet-tops, with hard-boiled
egg-
Tomato Salad.
Stewed Rhubarb.
THE MAHDAH MENUS 69
LUNCH
Poached Eggs, puree of onion.
Cold Lamb.
Sliced Cucumbers, with green peppers.
Fruit.
DINNER
Broiled Smelts.
Veal Loaf, with new cabbage (boiled) .
Salad of Green Beans and Chopped
Carrots (cooked).
Melon.
LUNCH
Young Onions.
Lamb Chops.
Tomato and Lettuce Salad.
Cantaloupe Frappe.
Iced Tea with Lemon.
70 EAT AND GROW THIN
DINNER
Fish.
Broiled Tenderloin Steak, with kid-
neys.
Puree of Spinach.
Beets.
Pineapple, sliced.
LUNCH
Stuffed Eggs, with tomato sauce.
Cold Tongue (with relish) .
Blackberries.
Iced Tea.
DINNER
Fish.
Roast Capon, with asparagus tips.
Cauliflower.
Cucumber and Tomato Salad, with
cress.
Huckleberries.
THE MAHDAH MENUS 71
LUNCH
Broiled Lamb's Fries, with string
Beans.
Chicken Salad.
Sliced Peaches.
DINNER
Fish.
Broiled Chicken Giblets, with mush-
rooms.
Roast Lamb, with mint sauce.
Endives.
Strawberry Ice.
LUNCH
Clams on half shell.
Minced Lamb.
Vegetable Salad.
Stewed Berries.
72 EAT AND GROW THIN
DINNER
Fish.
Boiled Corned Beef, with new cab-
bage and onions.
Stewed Celery.
Tomato Gelatine, with lettuce and
egg-
Blackberries.
LUNCH
Calves' Brains, with tomato sauce.
Asparagus Salad.
Huckleberry Gelatine.
DINNER
Fish.
Veal Cutlets (cut very thin and slowly
broiled) .
Boiled Beets with Onions.
Pineapple Salad on lettuce hearts.
THE MAHDAH MENUS 73
LUNCH
Shrimp Salad.
Veal Hash.
Raspberries and Currants.
DINNER
Baked Fish.
Sweetbreads, with chopped, boiled car-
rots.
Cold Tongue, tomato sauce.
Sliced Cucumbers, diet dressing.
Peaches.
LUNCH
Lamb Chops or Steak.
Puree of Lettuce.*
Chicory or Dandelion Salad.
Fruit.
MAHDAH MENUS
FOR
SEPTEMBER, OCTOBER AND
NOVEMBER
DINNER
Oysters.
Lobster.
Corned Beef and Cabbage.
Spinach with egg.
Stewed Apples.
LUNCH
Steamed Oysters.
Cold Corned Beef, with horse-radish.
Stewed Prunes.
DINNER
Broiled Cod, with green peppers.
Saddle of Mutton, caper sauce.
74
THE MAHDAH MENUS 75
Squash boiled with young onions.
Endive Salad.*
Baked Pears, spiced.
LUNCH
Stuffed Eggs, with hot tomato sauce.
Cold Mutton, Aspic jelly.
Melon.
DINNER
Boiled Haddock.
Calves Head, sauce vinaigrette.*
Roast Veal.
Beets.
Cauliflower Salad.
Sliced Peaches.
LUNCH
Cold Veal (chili sauce) .
Broiled Calves' Liver, with boiled let-
tuce.*
Stewed Apples and Pears.
76 EAT AND GROW THIN
DINNER
Oysters.
Fish.
Roast Goose, with apple sauce.
Boiled Onions and Carrots.
Green Peppers, stuffed with chopped
beans (diet dressing) .
Melon.
LUNCH
Cold Goose.
Chicory Salad.
Grapefruit.
DINNER
Oysters.
Baked Liver, with onions.
Green Beans, with broiled tomatoes.
Puree of Chicory.
Lobster Salad.
Baked Apples.
THE MAHDAH MENUS 77
LUNCH
Hamburger Steak with Onions.
Celery and Apple Salad.
Sliced Oranges.
DINNER
Clams.
Fish.
Roast Turkey, cranberry sauce.
Puree of Cauliflower.
Sliced Tongue and Tomato Salad.
Fruit.
LUNCH
Steamed Oysters.
Cold Turkey, with cranberry sauce.
Stewed Peaches.
DINNER
Fish.
Hashed Turkey, with mushrooms.
Vegetable Salad.
Stewed Fruit.
78 EAT AND GROW THIN
LUNCH
Tenderloin Steak.
Shrimp Salad.
Apple Souffle.
DINNER
Oysters.
Fish.
Wild Rabbit or Hare.
Boiled Chicory (cooked like spinach) .
Tomato Salad.
Apricots.
LUNCH
Broiled Mushrooms.
Cold Game.
Meat Jelly, with hard-boiled eggs.
Watermelon.
DINNER
Oysters.
Fish.
Roast Goose.
THE MAHDAH MENUS 79
Mashed Turnips.
Escarole Salad.
Peach Souffle.
LUNCH
Sweetbreads.
Stuffed Olives.
Cold Roast Goose.
Stewed Pears.
DINNER
Broiled Salmon.
Boiled Beef with Spinach.
String Beans.
Puree of Scotch Chard.
Apple Souffle.
LUNCH
Hashed Beef, with onions and tomato
sauce.
Eggplant.
Grapefruit Salad.
RECIPES
MUSSELS (Mariniere)
Wash the mussels in several waters,
using a small knife and a brush that
no particle of dirt may adhere to the
shells. When they are perfectly clean
put them in a large saucepan with a
tumbler of cold water. Into this chop
a young carrot, a sprig of parsley, and
a large Spanish onion. Tie in a piece
of cheesecloth a bay leaf, a little
thyme, and rub the sides of the sauce-
pan with garlic. Salt and pepper
(paprika is excellent). Cook over a
hot fire until the mussels begin to open.
Then lift them into a hot dish and
continue cooking the juice until the
carrot and onion are done. Then
83
84 EAT AND GROW THIN
strain off the liquid through a cloth
and pour over the mussels. The onion
and chopped carrot may be left in the
liquid if desired. The Mariniere will
not be successful unless the mussels
have been perfectly cleaned, as any
grit that might adhere to them would
settle into the sauce. When the de-
sired weight has been reached and the
diet has been relaxed, use a tumbler
full of any dry white wine instead of
the water and add a small piece of but-
ter to the sauce.
EGGPLANT (Turkish Style)
Wash and peel two good-sized egg-
plants and chop. Put a pound of
raw mutton through the meat-chop-
per. Season, using paprika. Add a
chopped onion and a sprig of parsley.
RECIPES 85
When the mixture is very fine, put in
a bake dish and pour over a rich to-
mato sauce and bake slowly.
BARSCH (Duck, Polish Style)
Cover a duck, well seasoned, with
equal parts of cold water and beet-
juice. Bring to a boil and skim.
Add one pound and a half of the round
of beef, two large Spanish onions, two
leeks, a bunch of celery, and half a
dozen cloves. Cover and cook very
slowly. When the meat is done strain
off the bouillon, cool, remove all fat
and clarify with the whites of eggs.
Carve the duck as for serving, place
the slices of beef cut thin round the
outer edge of the dish, with alternate
rows of beets (which furnished the
beet- water) . Thicken the gravy with
86 EAT AND GROW THIN
the beaten yokes of eggs by setting in
a pan of hot water and stirring as for
custard. To this sauce add some
cooked mushrooms. Pour over the
meat and serve. This sauce, made
with the yolk of eggs, should not be
eaten until the diet has been relaxed,
as eggs are only recommended in mod-
eration, but for special occasions it
may be indulged in.
DOLMAS
Take the tender leaves of a young
cabbage, place three or four together
and fill with the following mixture :
Two pounds of raw mutton hashed
through the meat-chopper, two large
onions, one-half cup chopped parsley,
salt and paprika. Stir in three beaten
RECIPES 87
eggs, form the mixture into oblong
meat balls, roll and tie in thinly-but-
tered cabbage leaves. Place the Dol-
mas in a bake dish in layers with a
plate to press them down and keep in
place. Cover with the stock of any
meat and cook slowly one and a half
hours. When done make a sauce of
the juice with the yolks of eggs or sim-
ply pour over the Dolmas. The Dol-
mas are very good served with tomato
sauce. A can of Campbell's con-
densed tomatoes, to which has been
added a boiled onion, finely chopped,
and a bay leaf for flavor, makes an ex-
cellent and quickly prepared tomato
sauce.
See Barsch, page 85, for the sauc* 1 .
88 EAT AND GROW THIN
VEAL KLOPPS
Two cups of finely minced, cooked
veal.
Juice of one small onion; salt and
paprika.
A little grated lemon rind.
The unbeaten whites of three eggs.
Add the onion- juice, seasoning and
lemon rind to the veal and form a
paste of the seasoned meat with the
whites of the eggs. Shape into small
balls and drop a few at a time into
boiling salted water. Cook five min-
utes and serve plain or with tomato
sauce.
SALADS AND SALAD DRESS-
ING
THE DIET DRESSING
Two tablespoonfuls vinegar.
A pinch of salt and paprika.
RECIPES 89
One-quarter teaspoonful mustard
(dry) .
One teaspoonful of chives chopped
fine or parsley.
One teaspoonful tomato catsup or,
if preferred, Walnut or Worcester-
shire sauce.
Rub the salad bowl with an onion
or with garlic, mix the salt, paprika,
and mustard together. Add the vine-
gar, catsup and chives and pour over
the salad. A finely chopped hard-
boiled egg may be used from time to
time.
SORREL AND LETTUCE
Combined makes a tasty salad, like-
wise the endive, the field dandelion,
celery and chicory. Sprinkle the
leaves with the finely chopped chives
90 EAT AND GROW THIN
and rub the salad bowl with the garlic
or with an onion.
CHIVES
May be bought growing of any grocer
and if kept moist will last quite a long
time. They are very nice chopped in
the string beans.
HASHED LAMB SALAD
Hashed lamb or mutton left over
makes an excellent salad combined
with a cupful of finely chopped cooked
string beans, hashed with a few sprigs
of mint and the diet dressing.
FISH SALAD
A chopped fish salad that may be
used is made of any kind of cold left-
over whitefish, hashed with hard-
boiled eggs, a teaspoonful of lemon
RECIPES 91
juice and about half a cucumber.
Either the diet or the boiled dressing
may be used.
HARLEQUIN SALAD
One cup each of red and white cab-
bage.
One cup of string beans.
One half cup of boiled beets.
One chopped onion (boiled) .
One half cup of carrots (cooked) .
Salt and paprika.
The vegetables may be cooked to-
gether and diced, chilled, and served
with the diet dressing. Of course
young spring vegetables are prefer-
able.
ARTICHOKE, SAUCE VINAI-
GRETTE
Boil the artichokes until tender and
92 EAT AND GROW THIN
serve with the diet dressing, which is
in reality a sauce vinaigrette.
RUSSIAN SALAD
Chop any kind of cold cooked meat
(chicken is best) with equal parts of
cold cooked fish. To this add cold
boiled carrots, green beans, beets, on-
ions or any favorite vegetable. Mix
two hard-boiled eggs and a little celery
hashed very fine in the diet dressing
and serve cold.
SOURKROUT SALAD
Consists of the diet dressing poured
over a good dish of sourkrout.
PINEAPPLE SALAD
Drain a can of Hawaiian pineapple,
place on crisp lettuce leaves and pour
RECIPES 93
over the diet dressing, without the
chili sauce.
GREENS
There are several kinds of greens
that are excellent cooked as spinach,
chopped fine and served either with
pepper and salt or a little vinegar.
These are the beet-tops, large heads of
lettuce leaves, Brussels sprouts, es-
carole and chicory and Scotch chard.
THE REASON WHY
THE Mahdah menus are based on
the dietary charts issued by the
United States department of Agricul-
ture (office of Experimental Stations,
Mr. A. C. True, director) and pre-
pared by Mr. C. F. Langworthy,
expert in charge of Nutrition Investi-
gations. They furnish the latest and
completest statement of food-constitu-
ents.
It is evident that a thinning diet
should eliminate in so far as is con-
sistent with general health both the
fats which are stored in the body as
fats and the carbohydrates which in
the body are transformed into fats.
This is what has been done in the
94
THE REASON WHY 95
menus in this book. Although the
amount of fats and carbohydrates
which enter the dishes given for each
day is slight, a sufficiency has been ad-
mitted to insure the necessary heat-
yielding fuels.
Here is a list of the foods which
MUST NOT be eaten and the reason
why.
A slight study of the proportions of
fat and carbohydrates they contain
will make perfectly clear the reason
why they are excluded from a diet
which is meant to destroy fat. It will
be seen that, in certain instances, fruits
and nuts are as diligent fat-producers
as bacon or corn.
The figures given in the following
list are quoted from Mr. C. F. Lang-
worthy's valuable compilation :
FORBIDDEN FOOD AND WHY
Because it contains percentage of
You must Carbo-
not eat Fats hydrates
Milk 4 5
Cream 18.5 4.5
Cheese 18.5 2.4
Pork 30
Ham 38.8
Olive oil 100
Bacon 67
Lard 100
Corn 4.3 73.4
Wheat 2.2 73.7
Buckwheat 2.2 73
Rice 2 77
Oats 3 69.2
White bread 1.3 53
96
FORBIDDEN FOOD 97
Because it contains percentage of
You must Carbo-
not eat Fats hydrates
Macaroni 1.5 15.8
Sugar 100
Stick candy ...... 96
Potato 0.1 184
Green corn i.l 19.7
Figs 74
Banana 22
Grapes 1.6 19
Unf ermented Grape
Juice 20.3
The chestnut 7.0 74.2
The walnut 63.4 16.1
Raisins 3.3 76.1
All these dangerous fat-making
foods have been excluded from the
menus; but there remain innumerable
dishes at once satisfying and fascinat-
ing.
THE LIBRARY
UNIVERSITY OF CALIFORNIA
Santa Barbara
THIS BOOK IS DUE ON THE LAST DATE
STAMPED BELOW.
Series 9482
B
WH7
LTURNED SP"IT1"985
7
, JUN
IOOMAY22T98818
I
I
3 1205 00431 1252
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