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Purchase of this book includes free trial access to www. million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: SOUPS Meat soups contain very little nourishment. For the sake of comparison we will give the food value of a few liquid foods, the figures being based upon tables of food values issued by the United States Government: CALORIES PER OUNCE Beef soup 8.0 Beef broth 4.7 Beef juice ' 7.5 Beef tea 0.5 Milk 20.6 Pea soup 25.9 Bean soup, 25.1 Apples 18.4 Grape juice 23.8 Apple juice 17.0 Pea soup and bean soup, having the above nutritive value, are made from peas or beans and water, one pound of peas or beans making two quarts of soup. The name " extract" suggests that beef extracts contain the nourishment of the meat from which they are made; but the fact is they contain only the flavoring matter of the meat, and really consist of those substances which are the waste products of the life processes. These in due course would have been eliminated by the excretory organs of the animal if it had lived. In eating beef soups and broths we are only introducing into our systems waste products which must be eliminated, and thus extra work is put upon our eliminative organs. It is an interesting fact that vegetable broths are an antidote for such waste products as are in beef tea, as they contain substances which help the body to throw off these wastes. And at the same time they supply real nourishment. The mineral salts contained in vegetable broths and fruit juices may be called " nature's medicines," for it is lack of these that allows the body to succumb to many illnesses. The mineral matter in vegetables readily dissolves in the water in which they are cooked, and this water is too valuable to be thrown away. Delicious bouillon can be made by simply mixing together the water in which different vegetables have been cooked, such as string beans, .
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