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Abstract: Tested recipes are given and menu planning and cookery are described for the ulcer patient by a longtime ulcer patient. The recipes include: soups, first courses and main dishes for troubled stomachs; fish; standard main dishes and borderline dishes; vegetables; salads and cold food; and puddings and sweet dishes. Each of the recipes is accompanied by a detailed commentary and set of instructions for its proper preparation. General guidance on foods, also included, identifies those foods that should be wholly avoided and those which are more questionable and about which there is much disagreement. (wz).