Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1918-01-15


SOY beans at 10 cents per pound
| brings about five times as much pro-
tein and six or seven times as much
body fuel as II spent for round Of
beef at 80 cents per pound.
Besides protein. most Of the legu-
mes when ripe contain considerable
starch and little fat. We like combi-
| nations Of starch and fat, and for
this reason legumes are cooked with
fatty substances like salt pork or ba-
con. or are served with oil. Because
Of the starch they stick together
more or less when cooked.
Soy beans. on the other hand. con-
. tain no starch when they are per-
| fectly ripe. but are very rich in fat.
resembling peanuts more than other
common legumes. For this reason
they need no added fat. fact which
few people realize. 1t Is wasteful to
bake SOY beans with pork or to serve
them with oil. These substances are
| added, TO be sure, partly for their
flavor. but 1t is wiser to flavor SOY
beans with a little onion, tomato, or
pimiento. which supply no fat. Be-
cause they contain no starch. soy
beans remain separate after they
have been cooked. For this reason
it is quite desirable to serve them
with tomato sauce or to cook them
| with a little rice, or to contrive in
| some way to add a starchy substance.
Because Of their high fat content
and compact texture, soy beans do
not cook up so readily as navy beans.
Using Dried Soy Beans.
Dried soy beans should be soaked
overnight or for an equal length OF
time in the day, when drained, and
cooked slowly in water until tender.
| The use Of one-half teaspoon Of soda
for each quart Of beans helps to make
the beans tender. The temperature
should be kept below the boiling
point, or at what most housekeepers
call the "simmering" point. Like
other dried legumes the cooking can
he economically done in tireless
cooker.
Unless soda has been added the
water in which the beans are boiled
can be used for soup. 1t resembles
beef stock both in appearance and in
taste Chopped turnips. carrots. and
onions can be added to 1t. or II can
be favored with tomatoes. Other
ways of using 1t. such as adding
macaroni, rice, barley, will occur to
the housekeeper.
Baking Soy Beans.
quart soy beans. l level tablespoonful salt.
tablespoons molasses.
Pick over the beans and soak them
over night or an equal length Of time
by day. Pour off the water and
cover with fresh water to which enc
half level teaspoon Of soda has bcen
added. Cook just below the. boiling
point until tender. Pour off tie
water. put the beans in baking dish
with the salt and molasses. Cover
with boiling water and bake slowly
three or four hours, or until soft.
Keep covered except during the last
hour.
Boiled or Baked Beans and Tomatoes.
-Eithl Z baked or boiled Resps ea;l
be served with tomato sauce. The
sauce may be made out Of tomato
Juice, thick or thin, or out. Of COM
bination Of tomato juice and soy
bean liquid. 1t should be seasoned
with a little onion and, when con-
venient. with chopped green or red
peppers. To each cup Of hot juice
add u level tablespoon Of flour mixed
with u little cold water for juice.
Season and pour over the beans.
Soy Bean Loaf.
| pint cold boiled beans. ! egg.
l cup bread crumbs. ! tablespoon hneY
2 tablespoons tomato chopped onion.
| catsup. SAT- ana pepper
| Creole Sauce.
| Combine the ingredients. Form
into Il roll and bake. Serve with a
savory sauce. The following has been
found satisfactory.
l tablespoon fat or finely chopped salt pork
lor bacon.
| l-2 cup stewed tomatoes.
| / small onion. l.2 cup chopped green
peppers. Salt
Cook the tomatoes and onions to-
gether. Heat the fat. add the flour.
and cook until the mixture thickens,
careful to brown. Add the tomatoes
and cook unail the mixture thickens,
strain 1t, and reheat with the chopped
peppers. Add salt.
Soy Beans and Rice.
| l pint soy beans
| cups tomatoes, or l-2 cup stewed tomatoes
| = level teaspoons salt.
/ cup rice slice onion.
Soak and boil the beans until ten
der. Cook the tomatoes with the
onion. Strain, add the liquid in
which the beans have been boiled and
the salt. Cook the rice in this IL
quid, adding more water. If neces-
sary. When the rice is soft COM
bine with the beans and rehaat.
Boiled soy beans can be put
through a strainer or meat chopper
and made into a thick soup. or can
be seasoned and served with meat.
The strained beans can be used in
sandwiches. For this purpose they
should be seasoned with lemon juice
or vinegar, or mixed with a little
finely chopped celery or cabbage.
Like all dry legumes. soy beans can
be used with meat in making stews.
In this way little meat can be made
to give the flavor to a dish Of high
food value. The attractiveness OF
this dish will depend upon the skill
with which it is prepared and sea-
soned. Meat should be carefully
Drowned. and highly favored vege-
tables, like tomatoes. carrots, onions,
ETC.. may be added. It should also
be remembered that no fat is needed
| n fhie diah