pound of veal bone shows less than one and a half per cent of protein, and about one and a half per cent of fat, and although a strong soup, it contains over ninety-five per cent of water. As soups may contain even ninety-eight per cent of water, it is quite evident that anyone fed on beef broth would not be getting much food. Meat juices, both home-made and preserved, contain more nutriment. The home-made juices differ according to the cut of beef used and the method of extraction. They average about five per cent of coagulable protein. But Hutchison calculates that about three pints of such juice would be necessary to feed an invalid for a day. While the commercial beef juices run higher in protein than those extracted at home, their cost is very great. Hutchison suggests, therefore, the substitution of egg white with water flavored with beef extract, when beef juice is especially called for. It is evident that meat broths, extract, tea, and the like, are all low in food value. Nevertheless they may have a place in the diet. They are used sometimes with other food to stimulate the flow of the digestive juices and to act as appetizers. This is their logical use at the beginning of a dinner. Because they are really light food, they are better before a hearty meal than a thickened cream soup, or a puree. Sometimes they are used when it is better for the patient not to have much to eat, to satisfy his desire for food. Suppose, for example, that a person has broken a leg and is laid up for a while. It is difficult to make such a person, not sick and with a normal appetite, realize that he is better off with less food than he needs when he is more active. Here, broths and soups and beverages are an aid in adding bulk to the diet, without furnishing too much food. If meat broths contain so little nutriment, evidently the GELATINE DISHES 191 meat used to make them is almost as nutritious as before it was used. It has lost flavor and needs to be made palatable, but with proper treatment is still valuable as food. REFEKENCES U. S. Dept. of Agriculture. Bulletin No. 27. "Bouillon Cubes: Their Contents and Food Value Compared with Meat Extracts and Home-made Preparations of Meat." QUESTIONS 1. Why is bone added to soup? Should it be split into pieces? 2. Consult cook books and make lists of herbs and of vegetables which may be used in meat soups. 3. Would you allow more water to meat in making soup with vegetables than without ? 4. Devise ways for utilizing the meat which has been used in soup making. Is such use worth while ? XXXVIII GELATINE DISHES LEMON JELLY SNOW PUDDING BAVARIAN CREAM A. Class Experiments. GELATINE. 1. Soak a fourth of a teaspoon of gelatine in a table- spoon of cold water for five minutes. Does it dissolve? What has happened? Add two tablespoons of boiling water. Compare the result of putting two tablespoons of boiling water directly on a quarter of a teaspoon of 192 FOOD STUDY gelatine not been soaked in cold water. Which method will you use in preparing gelatine? 2. Measure the number of tablespoons of gelatine in a box. How much does a tablespoon of gelatine weigh ? How much jelly will it make ? See directions with the box. 3. Compare the cost, the net weight, and the amount of jelly supposed to be made from packages of at least three different well-known gelatines.

AI-modernized reading of the original text

pound of veal bone shows less than one and a half per cent of protein, and about one and a half per cent of fat, and although a strong soup, it contains over ninety-five per cent of water. As soups may contain even ninety-eight per cent of water, it is quite evident that anyone fed on beef broth would not be getting much food. Meat juices, both home-made and preserved, contain more nutriment. The home-made juices differ according to the cut of beef used and the method of extraction. They average about five per cent of coagulable protein. But Hutchison calculates that about three pints of such juice would be necessary to feed an invalid for a day. While the commercial beef juices run higher in protein than those extracted at home, their cost is very great. Hutchison suggests, therefore, the substitution of egg white with water flavored with beef extract, when beef juice is especially called for. It is evident that meat broths, extract, tea, and the like, are all low in food value. Nevertheless they may have a place in the diet. They are used sometimes with other food to stimulate the flow of the digestive juices and to act as appetizers. This is their logical use at the beginning of a dinner. Because they are really light food, they are better before a hearty meal than a thickened cream soup, or a puree. Sometimes they are used when it is better for the patient not to have much to eat, to satisfy his desire for food. Suppose, for example, that a person has broken a leg and is laid up for a while. It is difficult to make such a person, not sick and with a normal appetite, realize that he is better off with less food than he needs when he is more active. Here, broths and soups and beverages are an aid in adding bulk to the diet, without furnishing too much food. If meat broths contain so little nutriment, evidently the meat used to make them is almost as nutritious as before it was used. It has lost flavor and needs to be made palatable, but with proper treatment is still valuable as food. U. S. Dept. of Agriculture. Bulletin No. 27. "Bouillon Cubes: Their Contents and Food Value Compared with Meat Extracts and Home-made Preparations of Meat." 1. Why is bone added to soup? Should it be split into pieces? 2. Consult cook books and make lists of herbs and of vegetables which may be used in meat soups. 3. Would you allow more water to meat in making soup with vegetables than without ? 4. Devise ways for utilizing the meat which has been used in soup making. Is such use worth while ? XXXVIII GELATINE DISHES LEMON JELLY SNOW PUDDING BAVARIAN CREAM A. Class Experiments. GELATINE. 1. Soak a fourth of a teaspoon of gelatine in a tablespoon of cold water for five minutes. Does it dissolve? What has happened? Add two tablespoons of boiling water. Compare the result of putting two tablespoons of boiling water directly on a quarter of a teaspoon of gelatine not been soaked in cold water. Which method will you use in preparing gelatine? 2. Measure the number of tablespoons of gelatine in a box. How much does a tablespoon of gelatine weigh ? How much jelly will it make ? See directions with the box. 3. Compare the cost, the net weight, and the amount of jelly supposed to be made from packages of at least three different well-known gelatines.

Food study