. Bouillon cubes: their contents and food value compared with meat extracts and home-made preparations of meat. e market are sold atfrom 1 to 2 cents each and it takes from 15 to 20 cubes to weigh 2ounces. This would make the cost of 2 ounces of bouillon cubes 25to 40 cents. It is, therefore, apparent that the cubes which containabout two-thirds salt and never more than 28 per cent meat extract, are an expensive formof securing meat ex-tract. The 45 cents,if spent for semisolidmeat extracts, willpurchase two to threetimes the amount ofmeat extract thatit is possible to ob-tain for the samemone
. Bouillon cubes: their contents and food value compared with meat extracts and home-made preparations of meat. e market are sold atfrom 1 to 2 cents each and it takes from 15 to 20 cubes to weigh 2ounces. This would make the cost of 2 ounces of bouillon cubes 25to 40 cents. It is, therefore, apparent that the cubes which containabout two-thirds salt and never more than 28 per cent meat extract, are an expensive formof securing meat ex-tract. The 45 cents,if spent for semisolidmeat extracts, willpurchase two to threetimes the amount ofmeat extract thatit is possible to ob-tain for the samemoney in the formof bouillon cubes. Those wishing to make bouillon from thesemisolid meat extract can do so at practically no additionalcost by adding salt to the extract and water to suit their owntaste, making a bouillon of greater value at a much smaller cost,which differs from the commercial bouillon prepared from cubesonly in that it does not contain plant extract and does nothave the special flavor characteristic of the cube. Bouillon pre-pared in this way possesses stimulating value equal to or gi-eater. Vu:. 4. -SALT/a32 yo -AS// OT//E/? T//AA/SALT MEA TEXTT?AC7-^e.€9% -Poorest fjrade semisolid meat extract (Ti:. centsfor 4 ounces. I BULLETIN 27, U. S. DEPARTMENT OF AGRICULTUEE, WjTiT-f than tliat prepared from the more exi:)ensive commercial cubes. Asa flavoring agent the semisolid meat extracts are added to gravy andsoup and are better than bouillon cubes because the soup, when pre-pared from vegetables, already contains the flavoring derived fromthe vegetables. FLUID MEAT EXTRACT. Fluid extracts of meat are a more expensive product than thesemisolid meat extracts. Commercial fluid-meat extract consists ofat least one-half water and is sold at about the same price, volumefor volume, as the semisolid meat extract wliich contains not morethan 25 per cent of water. COMMERCIAL MEAT JUICES AND OTHER LIQUID MEAT PREPARATIONS. Commercial meat juices and other liquid mea
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisherwashi, bookyear1913
