FOODS AND THEIR USES 53 



of animals are these : (1) proper cooking loosens and softens the 

 fibers, thus preparing the meat for mastication and for the action 

 of the digestive juices ; (2) the heat kills the harmful bacteria and 

 other parasites (e.g. tapeworms) that are sometimes found in foods 

 of animal origin ; (3) cooking makes the meat more attractive in 

 appearance and often improves its flavor; and (4) cooked meat is 

 more completely digested. It is probably true, however, that raw 

 or partly cooked meats are more easily digested. 



60. Frying. — If meats are fried, the skillet should be very hot, 

 so that the surface of the meat may be coagulated at once, thus 

 preventing the escape of nutrients and the entrance of fats. Frying 

 usually involves the use of additional fats, and since frying tends to 

 make foods indigestible, this is doubtless the poorest method of 

 cooking meat. 



61. Soups. — If we wish to obtain nutritious soups, the meat 

 should be cut into rather small pieces and first put into cold water 

 to which a little salt has been added. A smaU proportion of the 

 proteins, and large amounts of so-called "extractives," or flavoring 

 matters, are drawn out by the water and salt, and since the meat is 

 in small pieces, a considerable proportion of the mineral matter is 

 thus dissolved. When we warm the mixture, we cause the fats to 

 melt, and when it is boiled, much of the tough connective tissue is 

 made more or less soluble by being turned into gelatin. The soups 

 thus obtained are made more palatable by the addition of condi- 

 ments. 



The meat which is left after the soup has been prepared is more or 

 less tasteless. Only small percentages, however, of the nutrients 

 have been withdrawn ; hence the soup meat should not be thrown 

 away, but should be used as described in 71. 



62. Stewing. — It is unfortunate that stews are not more highly 

 regarded in American famiUes, for by this method of preparing 

 animal foods all the nutritive ingredients are utilized. To make a good 

 stew the meat should be cut into rather small pieces and placed in 

 cold water. Some of the flavoring matters and soluble proteins 



