Food for the Traveler

ls. There is danger in over-drinking as well as in under-drinking.

All who are in the habit of eating more than their systems require and especially those who indulge in large amounts of bread at dinner, would do well to begin their meal with a soup. Legume and cream soups will furnish a satisfactory meal by themselves. Take toast or sun-dried bread at the end of the meal, with black coffee or postum.

LIGHT LUNCHES FOR CHILDREN, STUDENTS AT COLLEGE AND PEOPLE WHO HAVE TO TOIL INDOORS.

1. Corn and tomato soup with crusts or raw greens. 2. Cream of tomato soup with zwieback or raw greens. 3. Green pea soup with zwieback and celery, pie or pudding. 4. Broth with egg, sandwiches with bologna or cold meat. 5. Buttermilk with graham toast, stewed prunes with cream. 6. Fresh milk with tomato toast, stewed prunes with cream. 7. Fruit gruel with white of eggs, and buttered toast. 8. Strained tomato juice with whole wheat toast and butter, celery. 9. Orange juice, cooked leaf vegetable with fr