Good bread, plain boiled, ripe and mealy potatoes, rice, beans, peas, beets, carrots, turnips, onions, parsnips, squashes, cabbages, greens, &c. &c. may be used with the flesh, but not exceeding two vegetable articles besides bread at one and the same meal, and they without mashing and only seasoned with salt, and some of the articles with a very little vinegar, (if desired,) but without butter. Those who eat flesh for their dinner, should use but little at a meal; and those who do not choose to eat flesh at all, should be furnished with bread and milk, samp, hominy, mush, or rice, with milk, or with sugar, or molasses, as they shall prefer: they should also be furnished, if they desire it, with such fruit as is prescribed for the breakfast table. But those who use flesh, with potatoes, or other simple and appropriate vegetables, should make their full meal on this course; and by no means partake of the samp, hominy, &c. with milk, sugar, or molasses, nor of the fruit at the same meal. No second course or dessert should be prepared for the table, or eaten by the boarders. No pastry should ever be furnished. And those who use molasses, or sugar, should use it very sparingly.
Plain custards, indian puddings, bread puddings, and rice puddings, may be occasionally served up, and eaten not very warm, with molasses, or sugar, but no butter, and always to the exclusion of flesh, for that meal, with those who partake of these dishes.
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