The Republican. [volume] (Oakland, Md.) 1877-current, 1943-10-28
Honlemakers' Column
Edited by Mildred Barton Hoffman,
Home Demonstration Agent
r ACQUAINTED WITH SOYA

GET ACQUAINTED WITH SOYA
If your grocer does not carry soya
products, ask him to get them. Soya
flour and soya grits . two highly
nourishing foods from the up-and-
coming soybean e. they're ON the
market now.
These soybean products aren't en-
tirely new, but because Of the war
they have been studied, improved, and
given new jobs. They are adding to
the protein, vtamin, and mineral
value of dry soup mixtures and other
foods for refugees . of Iend-lease
supplies . and rations for troops
overseas.
Now, enough soya flour and grits
are being produced, not only for
special war requirements but also to
make large quantities available for
civilians in the United States
Soya flour and grits are valuable
foods any time, and particularly i'm
portant in today's food picture be
cause of their protein.
Soya protein has almost the same
quality as that in meat, eggs, milk
cheese. Let protein-rich soya help out
when supplies of these run short. In
many meat recipes, soya can take the
place of 20 to 25 percent of the meat
Besides protein, soya foods pro-
vide b vitamins, particularly thia-
mine, ribOflavin, and niacin; and min
eraIs-iron, calcium, phosphorus.
Soya flour anG soya grits are put
up in one-pound packages, and in
larger or economy packages. They are
low-cost, protein-rich foods
You may find soya flour labeled
full-fat or low-fat. Full-fat means
that after the huh is removed, the
rest Of the treated bean is ground into
flour Low-fat flour is made from
press cake left after ell, or nearly all
of the oil is taken out of the treated
bean. Soya grits-coarscr than the
flour-are low-fat food
All of these soya products are
treated by heat which improves the
flavor and protein value
For best results some recipes call
for soya flour and others for grits
In general, soya flour goes best in
recipes containing finely ground
flour, such as wheat or rye, and soya
grits with the more coarsely ground
meals.
Try soya flour in breads, cream
soups, sandwich Filings, scrambled
egg-vegetable roll.
Try soya grits with meat and fish
dishes, in an omelet, a vegetable
casserole, with hot breakfast cereal,
in spoon bread, Indian pudding.
Flour or grits 90 equally we'll in
some recipes. Take your choice when
it's sausage cakes, potato cakes,
dumplings, some soups, and puddings.
Follow drectons-usc the right
amount in the right way The main
job of soya is to step up nourishment
Don't expect it to take the place of
wheat flour in thickening a sauce or
gravy or as the only flour in bread
making. 1t hasn't the necessary starch
and gluten.
Note that you use a good deal of
liquid in almost every recipe. Soya
flour and grits fairly drink up mois-
ture.
Soya flour may pack down in the
package, so stir it up well before
measuring.
Be generous with scasonings. When
you mix soya with meat or other
flavorful foods, you spread out the
flavor SO that it's mildcr.
You can count on foods with soya
browning quickly, The soya products
give richer brown to baked foods
and a crispcr crust to sausage, fried
mush, and potato cakes.
Store soya products. just as YOU
should store other packaged goods
cool and dry.
Recipes will follow next week.