Popular Science Monthly
��(587
��the popular beefsteak in nutritive value. ' But the soya bean is unlike the' com- mon American product in that it requires special treatment in its preparation to make it suitable for human food. I have been studying the soya bean for several years and have succeeded in producing a soya bean product which I call So-Soya. This product is a food-conserver, because it is not only highly nutritious in itself, but because
��By merely adding hot water, So-Soya makes a' delightful soup. Hot milk thickened with it makes one of the most delicious soups that could be desired. A plate of it makes a meal for most persons, such is its nutritive value.
Mixed with cold potatoes in the pro- portion of one part So-Soya to three parts potatoes and heated either with or with- out the addition of a little milk, a dish is
made that is a
���it adds nutri- tive value to food with which it may be mixed.
Thus it be- comes possible to use many foods of low nutritive value and to give them the nu- trition they lack by the ad- dition of my products. When mixed with almost any other food in the world, it improves both its taste and nutritive value.
The food is prepared in the form of a very dense, stiff paste, somewhat re- sembling pea- nut butter in general ap- pearance, but So-Soya being
a complete food it is far more palatable in the pure state than peanut butter.
The following are some of the most im- portant uses of this new food concentrate.
It may be eaten on bread, crackers or toast, or with potatoes, without any previous treatment. It makes excellent sandwiches. By mixing together equal parts cow-'s butter and So-Soya, the butter is doubled in quantity and for the purpose improved in taste.
��The beans must be ground in producing the new food. Mr. Maxim is putting beans in the machine
���Mr. Maxim believes that the soya bean products will eventually appear on every breakfast table
��decided im- provement on the usual form of re-heated potatoes.
Used as a thickener for all kinds of gravies and meat sauces, it improvesthem. In all kinds of dressings for meat and fowl it serves as a most decided improver.
Ordinary round steak, chopped fine, mixed with So-Soya in the proportion of three parts of meat to one of So-Soya, thoroughly incorporated, and broiled like an ordi- nary steak, is at once both most delicious and tender.
An ordinary beef shank stew, made by cooking the meat until it falls to pieces, then thicken- ing it with So-Soya, makes a dish that has a flavor somewhat resembling ter- rapin.
Ordinary tripe, boiled until thoroughly done, with onions and butter added and cooked until the onions are done, and finally thickened with So-Soya, makes one of the best and most palatable dishes of all.
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