,transcriber's ,note - ,there are a few handwritten comments on the original document4 ,these have been transcribed and included with the notation ,handwritten note3 4 - ,on page #c1 the word flour has been changed to flower 7in a flower pot74 99 99 99 99 99 ,illustration3 ,,let',s ,,use ,,soybeans ,department of ,home ,economics ,extension ,service in ,agriculture and ,home ,economics ,university of ,illinois ,urbana1 ,illinois ,,let',s ,,use ,,soybeans ,soybeans and soybean products are receiving increased attention at the present time when the rationing of many of the protein-rich foods of animal origin has made us aware of the possibility of insufficient protein in our dietaries4 ,this interest is highly desirable1 since soybeans are such a valuable source of protein of superior quality1 of calcium and iron1 and of at least some of the members of the vitamin ,b complex4 ,soybeans also have a high caloric value due to fat content and have a higher energy value per pound than the other more commonly used legumes1 with the exception of peanuts4 ,soybean products are sometimes called diabetic foods because they contain no starch4 ,it should be remembered1 however1 that soybeans contain some soluble sugars2 in all about #aj per cent or more of the weight of dry soybeans is carbohydrate which the body can utilize4 ,even so1 this is much less than the carbohydrate content of other beans and of wheat flour4 ,varieties of ,soybeans ,there are two general types of soybeans1 the field type and the edible or vegetable type1 which differ greatly in palatability4 ,as the name implies1 the edible or vegetable varieties are more satisfactory for human consumption1 although a few of the field soybeans are also palatable4 ,some of the vegetable types which are rated very good are ,hokkaido1 ,willomi1 ,jogun1 ,imperial1 and ,emperor4 ,among the field varieties that are satisfactory for edible purposes are the ,illini and ,manchu4 ,,how ,,to ,,use ,,green ,,soybeans ,immature soybeans are very welcome as an early fall green vegetable4 ,soybeans are ready for table use as soon as the pods have completely filled out and while they are still green in color4 ,this is in late ,august or in ,september1 depending on the variety1 the time of planting1 and the season4 ,not all plants of the same variety mature at the same time1 but usually the maturity of pods on a single plant is sufficiently uniform to warrant pulling the entire plant4 ,the plants can then be taken to a shady place to pick off the pods4 ,to make hulling easier1 pour boiling water over the soybean pods and let them stand #e minutes in the hot water4 ,drain1 and hull by breaking the pod crosswise and squeezing out the beans4 ,cook as follows3 ,to #a pt hulled beans1 add #a c boiling water and #c_/d t salt4 ,cover and cook for #aj minutes after the beans begin to boil4 ,avoid overcooking4 ,drain1 and season with butter or in any other manner desired4 ,soybeans of the vegetable type should still be bright green in color after cooking1 and they will have a nutty texture4 ,they do not soften like green peas but can be used in any of the ways that green peas or green lima beans are used4 ,preservation ,green soybeans can be preserved by freezing1 canning1 or dehydrating1 although at the present time freezing seems to be the most satisfactory method4 7,for directions for freezing see ,university of ,illinois ,circular #eaj1 ,how to ,prepare ,fruits and ,vegetables for ,freezer ,storage47 ,there is a difference of opinion with regard to the canning of soybeans4 ,some feel that the flavor of the green soybean when canned is not satisfactory1 while others report palatable products4 ,soybeans should be packed hot after blanching the shelled beans for #c minutes in boiling water4 ,some authorities recommend the addition of #a t salt and from #a_/b to #a t sugar to each pint of green soybeans4 ,u4,s4,d4,a4 ,farmers' ,bulletin ,no4 #agfb recommends using a pressure cooker at #aj pounds pressure for the following periods3 pint jars1 #hj minutes2 quart jars1 #ij minutes2 ,no4 #b tin cans1 #gj minutes2 ,no4 #c tin cans1 #he minutes4 7,soaked mature soybeans can also be preserved for future use by canning in the same way47 ,for the dehydration of green soybeans1 it is generally agreed that a steam blanching of from #e to #g minutes before shelling is satisfactory4 ,the shelled beans should then be dehydrated at a temperature of #aej deg4 ,f4 for the first half of the dehydration1 and at #ade deg4 ,f4 for the remainder of the time4 ,it will take from #f to #i hours for the process1 and the finished product will be hard and wrinkled but still green in color4 7,for more complete directions for dehydration see ,university of ,illinois ,circular #eeh1 ,dehydrating ,fruits and ,vegetables at ,home47 ,,ways ,,of ,,using ,,dry ,,soybeans ,cooking ,dry ,soybeans ,method ,i4 ,soak #a c dry soybeans in #c c water overnight4 ,drain,a and cook for #a to #a-a_/b hours in #c c fresh water to which #c t salt have been added4 ,a ,to save nutrients1 mild-flavored soybeans may be cooked in the water in which they were soaked4 ,method ,,ii4 ,soak beans as in ,method ,i1 cook in a pressure cooker at #aj lbs4 pressure for #aj minutes in #a-a_/b c water to which #a-a_/b t salt has been added4 ,the beans may be seasoned with either butter or meat and served1 or they may be used in any of the dishes for which navy or lima beans are used4 ,they are more nutty in texture1 however1 than ordinary beans4 ,roasted ,soybeans ,two methods for roasting mature soybeans are given below4 ,the products in both cases are acceptable1 but ,method ,i gives more desirable results1 since the products more nearly resemble roasted peanuts4 ,the second method is included because of the ease of preparation and as a means of conserving fat4 ,method ,i4 ,soak dry soybeans overnight1 or until completely swollen4 ,dry the surface between towels and fry in deep fat1 a few beans at a time1 for #e to #h minutes1 depending upon the size of the beans 7temperature1 #cej deg4 ,f474 ,when they are slightly brown and crisp1 drain1 salt1 and use as salted peanuts would be used4 ,method ,,ii4 ,soak beans overnight4 ,dry thoroughly and roll in melted fat4 ,spread in a shallow pan and roast in a moderate oven 7#cej deg4 ,f47 until browned4 ,sprinkle with salt while still warm4 ,sprouting ,dry ,soybeans ,soybeans1 like mung beans1 can be sprouted in a flower pot1 a sink strainer1 or any container that has holes in it for drainage and can be covered4 ,be sure the container is large enough1 for the beans swell to at least six times their original bulk as they sprout4 ,soak overnight1 and next morning put the beans in the container1 cover1 and leave them in a warm place4 ,flood with lukewarm water at least four or five times each day during the sprouting period4 ,in #d to #f days the sprouts will be #b to #c inches long4 ,then they should be kept in a cool place1 just as any fresh vegetable4 7,u4,s4,d4,a4 ,leaflet ,no4 #aff1 ,soybeans for the ,table47 ,some authorities are recommending the use of chlorinated lime 7calcium hypochlorite7 during the sprouting period to discourage the growth of mold and bacteria4 ,the amounts suggested range from #a_/b to #a t per gallon of water4 ,this chlorinated water should be used for the last sprinkling each day1 and at other times plain water should be used4 ,it has also been found that the soybeans should be kept away from the light while sprouting or they will develop an undesirable color4 ,the first requisite for soybeans to be sprouted is a variety that will germinate readily4 ,handwritten note3 green baked ones are delicious too4 bake as dry ones only no soaking or pre cooking is needed4 ,illinois ,baked ,soybeans #c c cooked soybeans #c_/h t mustard #a t salt #a_/h t pepper #c ,t molasses #a_/b c boiling water #a_/b c chili sauce #a_/d lb diced salt pork ,combine thoroughly1 in a baking dish1 all the ingredients except salt pork4 ,cook the salt pork in a frying pan until delicately browned4 ,add the melted fat to the beans and place the squares of pork on top4 ,bake at #cej deg4 for #a-c_/d to #b hours4 ,baked ,soybeans ,croquettes #b ,t minced onion #a-a_/b c celery1 diced #a-a_/b t salt #a c tomato puree #e ,t flour #b ,t fat #c c soybean pulp 7cooked and ground7 ,add minced onion1 celery 7tough celery should be parboiled71 and salt to tomatoes and bring to a boil4 ,mix the flour and fat together1 add the boiling tomato puree1 and cook to a thick paste4 ,cool1 and add soybean pulp4 ,shape into croquettes2 roll in corn flakes4 ,dip in egg and milk mixture and roll again in corn flakes4 ,place on a greased sheet and bake in a hot oven 7#daj deg4 ,f47 for #bj to #cj minutes4 ,yield3 #aj to #ab croquettes4 ,cottage ,cheese ,soybean ,loaf #a_/b c roasted soybeans #a ,t chopped onion #a c cottage cheese #a c soybean pulp 7cooked and ground7 #a c milk #a egg1 slightly beaten #a ,t fat #a_/b t salt #a t poultry seasoning ,pepper ,combine ingredients and bake in a greased loaf pan in a moderate oven 7#cej deg4 ,f47 for #cj minutes4 ,yield3 #f servings4 ,soybean ,loaf #d c cooked soybeans #a c dry bread crumbs #b ,t peanut butter #a ,t poultry seasoning #a c milk 7more1 if needed7 #a_/b t pepper ,grind soybeans coarsely and combine with other ingredients4 ,add enough milk to moisten4 ,bake in a moderate oven 7#cej deg4 ,f47 for #cj minutes4 ,the peanut butter may be omitted from this recipe if so desired4 ,yield3 #f to #h servings4 ,soybean ,sandwich ,filling #a c chopped cooked soybeans #a_/d c chopped olives or pickles #a t chopped green onion #a_/d t salt #b ,t mayonnaise ,blend the ingredients to the proper consistency for spreading4 ,serve the sandwiches either toasted or plain4 ,yield3 #d large sandwiches4 ,soybean ,drop ,cookies #b-c_/d c flour #a_/b t salt #d t baking powder #a c fat #a-b_/c c sugar #b eggs #b-c_/d c soybean pulp 7cooked and ground7 #a_/c c milk #a t lemon flavoring ,sift together the flour1 salt1 and baking powder4 ,cream the fat and sugar4 ,add beaten eggs and soybean pulp4 ,add milk and sifted dry ingredients alternately4 ,drop by teaspoonfuls on a greased baking sheet and bake #aj to #ae minutes in a hot oven 7#djj deg4 ,f474 ,for variety #a-a_/b c raisins or #a c nuts may be added to this recipe4 ,one-third less shortening may be used if a plainer cooky is desired4 ,this amount makes #g dozen small cookies4 ,,ways ,,of ,,using ,,soybean ,,flour ,,with ,,wheat ,,flour ,soybean flours will probably be found on the market more generally in the near future than they have been in the past1 and homemakers are advised to take advantage of the opportunity to use them4 ,these flours are considered an especially valuable supplement to wheat flour1 since they enhance the nutritive value of baked products from the standpoint of protein1 minerals1 and certain members of the vitamin ,b complex4 ,at the present time millers are preparing three types of soybean flour1 which differ in fat content4 ,one type contains all the fat found in the original soybean and is known as high-fat or full-fat flour4 ,there are also two low-fat flours from which different amounts of fat have been removed4 ,because of these differences and the fact that soybean flour contains little or no starch and no gluten1 it is wise to use recipes that are developed for soybean flour if any appreciable amount is to be incorporated4 ,a small amount of flour can be added to many recipes 7up to #b ,t soybean flour to #ad ,t wheat flour7 without altering the other ingredients1 but above this amount a special recipe should always be used4 ,the following recipes include directions for incorporating from #ae to #ajj per cent soybean flour4 ,soybean flour can be used as a meat extender1 in gravies1 soups1 and sauces1 and in a variety of baked products4 ,when substituted for part of the wheat flour in a recipe1 soybean flour has the advantage of giving a product which tends to brown more readily and will keep fresh for a longer time4 ,soybean flour also improves the crust of breads and causes them to toast even better than usual4 ,soybean ,flour ,yeast ,bread #a c skimmed milk #a cake compressed yeast #b ,t sugar #a-a_/b ,t fat #b ,t water #a-c_/d t salt #c to #c-a_/b c soybean flour mixture prepared as follows3 ,mix #a_/b c soybean flour with #c c white flour and use amount needed to make a smooth1 tender dough4 ,scald milk and add salt1 shortening1 and sugar4 ,cool to room temperature4 ,soften yeast in the water and add to the cooled milk4 ,add about #b c of the flour mixture and beat until smooth4 ,add enough flour to make a soft dough4 ,turn out on floured board and knead until the dough is smooth and elastic1 adding only enough flour mixture to prevent sticking4 ,put in a greased bowl2 brush top with melted fat4 ,cover1 and let rise until trebled in bulk 7about #b hours74 ,punch down and let rise until double in bulk 7about #a hour74 ,shape into a loaf and let rise in a greased pan until double in volume 7about #a hour74 ,this amount of dough will fill a pan #d x #i x #c inches1 and the dough should rise to #e_/h inch above the edge of the pan before it is placed in the oven4 ,bake for #ej minutes in a moderate oven 7#cge deg4 ,f474 ,soybean ,flour ,rolls #b c milk1 scalded #a_/d c water #a cake yeast #a-a_/b t salt #d ,t shortening #d ,t sugar #d to #e c soybean flour mixture prepared as follows3 ,mix #a c soybean flour with #d c white flour and use amount needed to make a smooth1 tender dough4 ,use the same method as for yeast bread4 ,shape into the desired forms1 brush tops of rolls with melted fat1 and let rise until double in volume4 ,bake at #che deg4 ,f4 for about #ae minutes4 ,yield3 #cj to #cf small rolls4 ,soybean ,flour ,applesauce ,cake #a_/b c fat #a c sugar #a egg #c_/d c thick applesauce 7unsweetened7 #a_/d t nutmeg #a_/b c soybean flour #a-a_/d c white flour #a_/b t salt #a-a_/d t baking powder #a_/c t soda ,cream fat and sugar4 ,add beaten egg and applesauce to which the nutmeg has been added4 ,stir in the sifted dry ingredients4 ,bake as a layer cake for #dj to #ej minutes in a moderate oven 7#cej deg4 ,f474 ,serves #aj to #ab persons4 ,soybean ,flour ,chocolate ,cake #a_/b c fat #a c sugar #b eggs #a_/b t salt #b t baking powder #a_/d t soda #b squares chocolate #a-a_/d c cake flour #a_/b c soybean flour #c_/d c #b ,t milk #a_/b t vanilla ,cream the fat1 sugar1 and vanilla4 ,add beaten eggs2 add melted chocolate4 ,sift the dry ingredients and add alternately with the milk4 ,bake in a shallow pan 7#h x #h inches7 in a moderate oven 7#cfe deg4 ,f47 for #be to #cj minutes4 ,brownies #a_/c c cake flour #a_/c c soybean flour #a_/b t baking powder #a_/c c shortening #b sq 7oz7 chocolate #a c sugar #b eggs #a t vanilla #a_/b c chopped nuts ,cream chocolate1 shortening1 and vanilla4 ,combine sugar and beaten eggs2 add the chocolate mixture and beat well4 ,add sifted dry ingredients and nuts4 ,bake in a greased pan 7#h x #h inches7 in a moderate oven 7#cej deg4 ,f47 for about #cj minutes4 ,cut in squares4 #a_/c c of soybean flour can be used instead of the cake flour 7making a total of #b_/c c soybean flour7 if so desired4 ,,miscellaneous ,,soybean ,,products ,there are other forms in which soybeans can be utilized as human food4 ,some processors of soybeans are now preparing soybean grits and flakes1 and there is promise that they will be on the retail market in the near future4 ,these products are similar to soybean flour but are not so finely ground4 ,the soybean grits usually resemble coarse corn grits but are sometimes pulverized to resemble corn meal4 ,the flakes are similar but are flat in shape4 ,soybean grits and flakes can be used as cereals1 in baked products where a crisp texture is desirable1 or as meat extenders4 ,the greatest difference in the behavior of the two products is that of liquid absorption4 ,the soybean grits tend to absorb more liquid than the flakes1 and therefore an adjustment must be made in the recipe when using these products4 ,cinnamon ,cookies 7,using soybean grits or flakes7 #c_/d c cake flour and #c ,t soybean grits or #a c cake flour and #a_/b c soybean flakes #a t cinnamon #a_/d c shortening #a_/b c sugar #a_/b t vanilla #a egg #a_/h t salt #a t baking powder ,cream the shortening and sugar4 ,add the vanilla4 ,sift the dry ingredients and combine with the soybean grits or flakes4 ,add the dry ingredients alternately with the beaten egg to the creamed mixture4 ,drop by teaspoonfuls on a greased cooky sheet4 ,bake in a moderate oven 7#cge deg4 ,f47 for about #aj minutes4 ,yield3 #b dozen cookies4 ,apple ,crisp 7,using soybean grits or flakes7 #c_/d c sugar #a_/d t cinnamon #d c apples #b_/c c brown sugar #a_/b c flour #f ,t soybean grits or flakes #a_/d c butter ,combine sliced apples1 sugar1 and cinnamon1 and place in a shallow pan4 ,mix brown sugar and flour and work butter into mixture until a crumbly mixture is formed4 ,sprinkle this mixture over the apples4 ,bake in a hot oven 7#djj deg4 ,f47 for #bj to #be minutes4 ,yield3 #f to #h servings4 ,handwritten note3 7over7 ,handwritten note3 ,soy ,bean ,flour ,muffins #a_/b c4 soy bean flour #a-a_/b c4 white flour #d t4 baking powder #d ,t4 sugar #a_/b t4 salt #a egg #d ,t4 melted fat #a c4 milk ,sift all dry ingredients together4 ,combine beaten egg1 fat milk stir these quickly into the dry mixture4 ,bake in deep1 greased muffin pans for #h to #aj min4 in a hot oven 7#dbe deg4 ,f474 ,yield #i to #ab muffins4 ,cooperative ,extension ,work in ,agriculture and ,home ,economics3 ,university of ,illinois ,college of ,agriculture1 and the ,united ,states ,department of ,agriculture cooperating4 ,h4 ,p4 ,rusk1 ,director4 ,acts approved by ,congress ,may #h and ,june #cj1 #aiad ,brief of ,ways of ,using ,soybeans ,as ,food1 #ah pp4 mimeo 7,,hee #bbd71 ,evelyn ,chambers ,faulkner1 ,instructor in ,home ,economics ,,hee#caig