File:The Boston Cooking School magazine of culinary science and domestic economics (1913) (14778198042).jpg

Identifier: bostoncookingsch19hill_12 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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repaideast of Omaha, for $3. Sample 4-oz. bottle mailed for 10c. Booklet of recipes free. The Welch Grape Juice Company Westfield, N. Y, B iy advertised goods — do not accept substitutes799 Elxit the Cow THE latest touch in the romance ofthe soya bean comes with the dis-covery that it may be used in thelarge-scale production of artificial milk.Since 1906, the_year of its first impor-tation into Europe from China, Japan,Korea and Manchuria, the utilizationof this famous Asiatic growth hasadvanced by leaps and bounds. Thebeans go in the making of oil and themanufacture of soap, with their wastereturned to the soil as fertilizers. Cattlecakes are prepared from them for winterfeeding. Soya meal is in large demand;soya sauces and relishes are alreadywidely known. From the same legumi-nous plant come vermicelli, biscuitsand other food products. To-day theWest receives something like a mil-lion tons of the beans each year; forEngland alone the frieght on themamounts to $5,000,000 annually.
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A Chinaman was the first to experi-ment with soya in the preparationof a substitute for milk, but the dis-agreeable taste of the liquid that camefrom his primitive laboratory made itunpalatable for Occidentals. A Germanexpert then took up the enterprise,and English chemists now claim to havecarried it to complete success. Thenew milk is built up from a basis ofcasein obtaned from the soya bean.The beans are treated by a specialprocess whereby all oil and waste matterare removed, leaving only the purecasein. To this basis are added, inexact proportions, fatty ac ds, sugarsand salts. Then, in order that thesynthetic milk may approximate in allresepcts to real milk, bacteria of therequired strains, including lactic acidbacilli, are introduced into the fluidand allowed to act on it until maturity^is reached. Complete emulsification issecured by the process. This artificial product is now to beput on the market as a pure andwholesome milk of high nutritive value— a real milk from which c

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