File:Physical culture (1908) (14596196039).jpg

Identifier: physicalculture201908macf (find matches)
Title: Physical culture
Year: 1899 (1890s)
Authors: MacFadden, Bernarr Aldolphus, 1858-
Subjects: Physical education and training
Publisher: New York : Physical Culture Publishing Co.
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Smithsonian Libraries

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Text Appearing Before Image:
Both of these bananas are too green for eat-ing. The one at the left is in better condition,although even this one should be allowed to ripentwo or three days longer. If ripened properly,at this stage of the process they should havebeen freckled* They were probably too greenwhen cat from the tree.
Text Appearing After Image:
Josef Stiller, Seattle, Washington. A fine type of the strong bodies that are developed by the methods we advocate, 558 By Sherwood P. Snyder Malaga Grapes Oranges Bananas Pears Cream Tomato Soup served with Croutons Celery Whole Wheat Wafers Ripe Olives Vegetarian Turkey Cranberry Sauce Baked Mashed Potatoes Brown Gravy Creamed Onions Petty Poise Whole-Wheat Bread Butter Celery Apple Salad Triscuit Grape Juice Physical Culture Ice Cream Physical Culture Pound Cake English Walnuts Brazils Cocoa Tomato Soup.Take one quart of strained tomatoes,bring them to the boiling point and addone and one-half pints of rich milk. Themilk should all be turned into thetomatoes at once so as to dilute the acid.This will prevent the milk from curdling.Bring to the boiling point again, add onetablespoonful of butter, salt to taste, andit is ready to serve. Make the croutonsout of whole-wheat bread. Cut thebread into cubes one-half inch squareand toast in the oven until they are adelicate brown. Drop ten

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