Breakfast: Apple, small orange; or 1 / 2 grapefruit; one or two eggs; thin toast, dry or very lightly buttered, coffee, with hot milk instead of cream; not more than one lump sugar.

Luncheon: Vegetable soup ( no cream soups ) ; rye bread , bran bread or bran biscuit, or Graham rolls — thinly buttered ( one small pat only ) ; lettuce and cheese salad , or lettuce and tomato, or fruit salad ; French dressing

Dinner: Moderate helping of any roast of lean meat or non – fat poultry or fish ; baked or boiled potato ; any bulky vegetable ( as lettuce , Swiss chard , parsnips , carrots , turnips , celery , oyster plant , cabbage, Brussels sprouts , tomatoes , salsify , Spanish onions, spinach); coffee; fruit dessert – grapefruit cocktail , oranges , or stewed fruits .

Beware of alcohol , especially beer ; also candy between meals , and pastry . Pie , French pastry and sweet desserts often furnish as many calories as the balance of the meal ( pie , 300 to 400 ) .

A cup of bouillon and a cracker may be taken at 11 a . m . ;

tea , with lemon and a little sugar at 5 p . m . ,

and a glass of skimmed milk on retiring , if the need of food is felt .

The more rapid digestion and absorption of such a dietary, owing to the small amount of fat, may account for the feeling of “ goneness ” that some people complain of when following it; hence, the value of forenoon and afternoon “snacks.”

Such a diet can be held down to 15,000 (s/b 1,500?) calories or less and thus force the average individual to contribute 1,000 calories daily from his own fat.

A fairly liberal indulgence in such a diet will keep the calories below 1,800 and with even a moderate amount of exercise some weight will gradually be lost each day.

Avoid starvation diet and fasting, except for diseased conditions , such as diabetes, when such measures should be taken under medical supervision . A starvation diet robs the tissues of building and repair material. It is not such material that should be reduced, but the fatty tissues.

from Food, Fuel for the Human Engine, What to Buy, how to Cook It, how to Eat it – Eugene Lyman Fisk