French Broad hustler. [volume] (Hendersonville, N.C.) 1916-1919, 1917-05-31
SOYBEANS FOR FOOD.
SOME EXCELLENT RECIPES.

10 q 61C&S 4AS4 SOS6 SAAS 4
acreage devoted to soybeans in the
State. This is as 1t should be and our
people should see to it that some OF
these beans are saved at the n or the
season for food purposes. 1
Soybeans are much richer in pro-
tein thar lima beans or sirloin steak
in fact they contain practically double
| the amount of protein contained By
these two staple food prductS. Fhe
soybeans contain about the same
amount of fat or oil that is contained
in sirloin steak and more than ten
times the amount of this constituent
than is contained in lima beans. The
full value Of soybeans as a food pro-
duct is slightly higher than slrIoln
, steak and lima beans. DIR. w. A.
! Evans, President of the American Pub
lie Health Association, has stated that
for men who are engaged in hard man !
ual labor. where they burn up a lot of
their tissues in the effort. will lind
soybeans as suitable as steak as Al
food. |
Because of the possibilities in the !
use of the soybean as a food DrodEct !
the following recipes are given for
the information Of those who are IN
terested in the more extended use OF
this rich nutritious food product hen
properly handled:
Roasted S~Oybeans.
Soak the beanE in a ten per cent
common salt solution over night. In2H
drain off the salt solution and boil
slowly for one hour in water. Dram
off the water aGd roast the beans in ali
oven or a peanut rooster.
In roasting exercise great care
that the beans Ale not scorched as
this would iEpaft & bitter taste TO the
beans Watch from time to time AID
when the cotyledons beglN to turn
: brown remove Gil the oven
/ SOyheaa Coffee.
Roast the beans in an oven or pea
' nut rooster until the seed have turned
t to a. coffee brown color. Care should be
5 exercised 10 yreyent ~scorchln,E as ire
= burn beans would impart a bitter taste
: to the drink.
e SOybeAE Soup.
= scald l pint vi milk n L table
spoonful oi mjnceG onion. iMelt q
- tablespoons bitter. add L tablespoon
4 four~U- it ami band them. AdG 10,
this he 10 hi dnd stir the fixture
until it is smooth and thickens: ada
/, the pulp from l IL cups boiled beans.
and allow the mixture to come TO the
- boiling nOlnJ just DS1O1e Z 1h5
e ada the we'll beaten yolk of egg.
5. SOybean Soup No. z.
j Sca7d 2 cups of milk to- which has
e Leen added a slice of onion, remove
the onion, and make a white Sahce OIL
rsIk with l tablespoon Of butter !
tablespoon flour mixed with IL tea
spoon salt, IA teaspoon each OF "f'te
pepper, mustard and celery salt ana
nnnnnr Anh
lie the pulp from 1 IL ups Of boiled
a beans and reheat.
a .SOybean Mullins.
Combine the ingredients in the order
= given: 2 eggs we'll beaten. L cup colo
: boiled bean pulp, IL cup milk, Id cur
melted fat, 1 teaspoon salt, z cups
flour. 2 teaspoons baking powder
Bake the mullins in greaed muffin pans
for 20 to 25 minutes. These mullins
made q good border for a pot roast
served with brown gravy.
IS SOybean Mullins No. 2.
Another recipe for mullins is to beat
. up 8 eggs n l cup of milk in which
1 grain of ~saccharin ma been dis
"a solved. and a lump of butter the size OF
-. an g Enough of the bean -four
" should be added to make a batter
= with IL teaspoon Of baking powder,
This shrould be baked in buttered
muffin pans.
, SOybean Mullins No. 8.
Soybean -four, l IL cupfuls: salt,
1-2 teaspoon; baking powder, 2 even
teaspoons. Mix we'll and add 2 table
~spoonfuls of cream which has first
been thoroughly stirred into a-cup OF
cold water. Add 2 eggs. beat togeth-
or. Then add 2 tablespoons cf melted
butter and beat the whole MIXTURE well
together. Bake 15 minutes in a heat
ed gem pan. The above makes 70
mullins.
Boiled SOybeaRS.
Soak 2 cups of dried beans over or
even "A hours. Drain, add boiling
water, 1 tablespoon salt and pinch OF
baking soda and simmer 4 hours. VI
the beans may be cooked in a fireless
cooker more economically: boil for Il
hour and finish cooking In the hreless
cooker. Through cooking is essential
Boiled beans form a basis Tor any OF
the recipes that follow. The beans
may also be cooked with one-ha1
pound of fat salt pork, cut in cubes.
Serve with tomato ketchup.
Baked SOybeans.
Partly fill an earthenware pot with
boiled soybeans. previously mixed
with a very small onion, and
add the remainder of the beans and
LIZ pound fat salt pork scored every
half inch. Mix IL teaspoon mustard
1 tablespoon salt. 4 tablespoons mo-
lasses and 1 cup hot water. together
and pour over the beans. Cover pot
I and bake for several hours slowly
adding more water if necessary. ant
uncover the last haIf-houH OF hak'
ing to/brown pork Find and beams.
SOybeaAs Cooked With Tomato Salee
Prepare4a tomato sauce h~Y.coNktne
one Gun of stewed and drained toHna.