Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1916-11-27
SAY BEAN FLOUR
CUTS BREAD COST
Meat Long Used by Chinese
Would Help House
wives Save
coRNsTARcH ALSO AIDS
Recipes for Mullins and Sponge
Cake Given by United States
and Magazines

Sow bean -four as a part substitute for
wheat flour in the making OF bread and
pastry Is the latest material advocated by
ihe United States Department OF Agrlcul-
ture to enable the housewife TO save few
eents in her daily bakery expense-an item
that has contributed largely to the grocery
hilis OF recent months Fortunately for
the average citizen, this department Of our
National Government Is always experiment
ing to meet the immediate needs OF the
oountry in Ito everyday life
Soy bean -four Is rich in protein and oil
but the product OF the fully rlpened bean
contains no starch or at most only traces
Of IT, and consequently when used In bread
making II must be mixed with wheat flour
The bread thus made has higher protein
content and lower starch content but in
It's general appearance and characteristics
II il much like ordinary wheat bread and
NAV we'll be used as n substitute
According to the bulletin issued by the
Department OF Agriculture, SOY bean meal
or flour has been marketed TO some extent
IN the United States for use In invalid
dietetlcs in cases where It lsS desired TO
limit or lower the amount of'starch used
II has not. however. been on sale In uuan-
titles which would lead the housewife TO
use II freely as a substitute for wheat flour
though there Is every reason TO believe that
II can become a market commodity for
such uses II there Ia n demand for IT,"
GROWN FOR % YEARS
Although the soy bean plant has been
grown for more than twenty-five years in
this country. especially In the southern
States II has been used almost exclusively
as fodder crop AS a coffee substitute the
broken bean has been placed on the market
at various times. but with little success,
although Il compares very favorably with
some substitutes now used quite extensively
In China and Japan II has been used as
human food for centuries, both as n cooked
vegetable and as flour for baking pur-
poses.
Experiments Indicate that the soy bean
-four may be used In much the same way
as corn meal. and as a mixture with the
wheat flour In ordinary bread making Il
should be used in the general proportion OF
one part soy bean flour to three parts wheat
flour After few trials the housewife can
learn just the amount to suit her own taste
and experience The trials made at the
department laboratories in Washington
show the bread, biscuits mullins, griddle
cakes and wafIies are most palatable.
The following recipe Is given for soy bean
mullins: Half cup of SOY bean flour. one
and one-half cups wheat -four. one cup sweet
H.ilk. half teaspoonful OF salt. two eggs, four
t1aspoonfuls baking powder, one and one
half tablespoonfuls melted butter Beat all
ingredients well. adding the melted butter
last. and bake in gem pans In hot oven
CoRNsTARCH HELPS
Another saving In wheat flour can be
made by the use of cornstarch more freely
than has been the custom OF the American
housewife, according to many authorities in
home economies. II can be added to wheat
Hour. producing n most delicious pastry
Hour by reducing the gluten content The
mixture generally advocated is one part
cornstarch to five parts OF wheat flour
The following recipe for cream sponge
cake is given in recent issue Of the Coun-
try Gentleman: Four egg yolls, one cup
sugar, four tablespoons water, one and one
half tablespoons cornstarch one teaspoon
lemon juice, wheat flour, one and one-half
teaspoons baking powder. one-quarter tea
spoon salt, four egg whites. Beat the egg
yolks and water until thick and lemon
coiored. Add sugar gradually and continue
beating for about two minutes Put the re-
quired cornstarch in cup, then hll with
wheat flour Mix and sift all dry ingredi-
ents and add to the mixture. Add lemon
Juice. Fold in beaten whites and bake
thirty minutes in n moderate oven