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. 



