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Soya flour and soya grits . . . two highly 
nourishing foods from the up-and-coming soy- 
bean . . . they're on the market now. 

These soybean products aren't entirely new, 
but because of the war they have been studied, 
improved, and given new jobs. They are adding 
to the protein, vitamin, and mineral value of dry 
soup mixtures and other foods for refugees . . . 
of lend-lease supplies . . . and rations for troops 

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. 

Protein ... Vitamins ... Minerals 

Soya flour and grits are valuable foods any 
time, and particularly important in today's food 
picture because 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 provide B vita- 
mins, particularly thiamine, riboflavin, and nia- 
cin ; and minerals — iron, calcium, phosphorus. 

To Market. To 31 arket 

Soya flour and soya grits are put up in 1-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 hull is 
removed, the rest of the treated bean is ground 
into flour. Low-fat flour is made from press 
cake left after all, or nearly all, of the oil is taken 
out of the treated bean. Soya grits — coarser 
than the flour — are a low-fat food. 

All of these soya products are treated by heat, 
which improves the flavor and protein value. 

Flour or Grits? 

For best results some recipes in this folder 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, sand- 
wich fillings, scrambled egg 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 go equally well in some recipes. 
Take your choice when it's sausage cakes, potato 
cakes, dumplings, some soups, and puddings. 

For Success With Soya 

Follow directions — use 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. It hasn't the 
necessary starch and gluten, although it does 
take up moisture and give body. Note that you 
use a good deal of liquid in almost every recipe. 

Soya flour and grits may pack down in the 
package, so stir them up well before measuring. 
When using small amounts of soya flour, sifting 
isn't necessary. In baked products, such as 
bread and quick breads, however, you will have 
better results by sifting. 

Be generous with seasonings. When you mix 
soya with meat or other flavorful foods, you 
spread out the flavor so that it's milder. 

You can count on foods with soya browning 
quickly. The soya products give a richer brown 
to baked foods and a crisper crust to sausage, 
fried mush, and potato cakes. 

Store soya products just as you should store 
other packaged foods — cool and dry. 

Recipes in this pamphlet are for 6 servings. 


Soya 3Ieat Loaf 

% pound ground meat % cup soya grits 

IY2 cups vegetable stock, 2 tablespoons chopped 

tomato juice, or milk parsley 

2 ounces salt pork, diced 2 teaspoons salt 

2 tablespoons chopped 94 CU P bread crumbs 

onion Ys teaspoon pepper 
Yz cup chopped celery 

Select one kind of meat or a mixture of two or 
more kinds. Blend the vegetable stock, tomato 
juice, or milk with the meat. 

Fry the salt pork until crisp, remove from the 
fat. Cook the onion and celery in the fat for a 
few minutes. Add all the ingredients to the 
meat and mi x well. 

Mold the loaf on a piece of tough paper. 
Place paper and loaf on a rack in an uncovered 
pan and bake in a moderate oven (350° F.) for 
1 to 1 % hours, or until well done and brown. 

Soya Scrapple 

IY2 pounds pork (bony Y2 cup soya grits 

pieces) 2Y2 tablespoons onion 

IY2 quarts hot -water P u lp 

IY2 cups corn meal Thyme, sage, or celery 

5 teaspoons salt seed, if desired 

Let the pork simmer in the water until meat 
drops from the bones. Strain off the broth. 
Separate meat from bones, taking care to get out 
all tiny bits of bone. Chop the meat fine. 

There should be about 5 cups of broth ... if 
necessary, add water to make 5 cups. Bring 
broth to boiling. Slowly add the corn meal and 
1 teaspoon of the salt. Cook over direct heat, 
stirring constantly for 5 minutes: then cook cov- 
ered over hot water 1 hour. Add the chopped 
meat, soya, onion, 4 teaspoons salt, and other 
seasoning if wanted. 

Rinse loaf pans in cold water and pour the hot 
scrapple into the dampened pans to cool and 
become firm. Slice scrapple, dip in flour, and 
brown in a little fat. 

Soya Tamale Pie 

1 cup corn meal Y2 cup green pepper 

1 cup cold water Yz cup chopped celery 
3 cups boiling water Y2 pound ground beef 

2 teaspoons salt 2 cups tomato pulp (no 
2 tablespoons diced salt juice) 

pork Salt, pepper, chili powder 

Yi cup chopped onion Y2 cup soya grits 

Mix the corn meal and cold water, add the 
boiling water and salt. Cook over hot water for 
1 hour. 

While the corn meal cooks, fry the salt pork 
until crisp. Add the onion, green pepper, and 
celery and let them cook a few minutes. Stir in 
the ground beef and cook until it browns lightly. 
Then add the tomato pulp and let the mixture 
simmer 15 to 20 minutes. Add seasonings to 

To the cooked corn meal mush add the soya. 
Make a layer of the mush in a greased baking 
dish, saving out enough mush for a top layer. 
Fill in the vegetable-meat mixture and top off 
with mush. Bake in a moderately hot oven 
(400° F.) about % hour, or until the mush 
browns. Serve the pie hot from the dish. 

Soya Chile Con Came 

Y2 pound dried chili or Yi cup soya grits mixed 

red kidney beans with Y% cup water 

Y2 cup diced suet, or ^ 1 to IY2 tablespoons chili 

cup other fat powder 

1 onion, chopped Salt, paprika 

% pound ground beef 

Soak the dried beans in 1 quart of water over- 
night. Let them simmer slowly in the same 
water until tender, adding more water as it is 

While the beans cook, fry the suet until crisp, 
or heat other fat. Add the chopped onion and 
ground beef and cook slowly, stirring until the 
meat is lightly browned. Add this meat and the 
moistened soya to the beans. 

Season and simmer 15 to 20 minutes, adding a 
little water if needed. Serve piping hot. 

Soya Meat Bails 

¥2 pound ground beef 2 tablespoons onion pulp 

*4 cup soya grits mixed iy 2 teaspoons salt 

with *4 cup water Pepper 
*4 cup soft bread crumbs 

Mix ingredients together well, and form into 
small balls or cakes. Cook slowly in a little fat 
until browned lightly, then serve. 

Or put the cooked meat balls into a baking 
dish, with cooked macaroni or spaghetti. Add 
tomato or brown sauce (p. 19) and bake in a 
moderate oven (350° F.) 20 to 25 minutes. 

Soya Meat Stew 

x /i pound beef or lamb ^ cup diced carrots 

1 tablespoon fat (or suet 1J4 teaspoons salt 
from the meat) Pepper 

2 J/2 cups hot water Y% cup soya flour 

1 cup diced potatoes 1 tablespoon flour 

2 tablespoons chopped 54 cup cold water 

Cut meat into medium-sized cubes, sprinkle 
with flour, and brown in the fat. Add the hot 
water and simmer until meat is tender. Add the 
vegetables and cook until tender but not broken. 
Season with salt and pepper. Blend the soya 
and flour with the cold water, add to the stew, 
and cook until thickened. Sprinkle with 
chopped parsley, if desired. 

Fried Pork and Rice With Soya 

\ x /2 tablespoons fat 1^ cups cooked rice 

Ji cup chopped celery % cup chopped cooked 
I4 cup chopped onion pork 

14 cup chopped parsley V2 cup soya grits mixed 
Sage, if desired with */£ cup water 

IV2 teaspoons salt 

Melt the fat, add vegetables, seasonings, rice, 
and pork. Cook slowly, stirring occasionally. 
Add the moistened soya and continue to cook 
over low heat until lightly browned. 

Or form mixture into cakes, after adding mois- 
tened soya grits, and cook in a little fat until 
golden brown on both sides. 

Soya Sausage 

Mix well together % cup soya flour or grits 
and l / 2 pound all-pork sausage meat. Shape 
into cakes and fry slowly to form a tender crust. 
This makes 6 medium-sized cakes. 

Creamed Dried Beef With Soya 

54 pound or about 1 cup 3 tablespoons flour 

dried beef cut in small 3 cups milk 

pieces $4 cup soya flour 

3 tablespoons table fat 

Cook dried beef in the fat until it curls 
slightly. Sprinkle meat with flour, and blend. 
Stir in half the milk. Add the soya which has 
been mixed until smooth with the remaining 
milk. Stir and cook slowly until thickened. 

Creamed Meat or Poultry With Soya 

Add chopped or ground cooked pork, ham, or 
chicken to a soya white sauce (p. 19), or mix 
ground or chopped beef, veal, or lamb with a 
soya brown sauce (p. 19). Serve as filling for 
soya biscuits, or pour over toast, waffles, potatoes, 
rice, macaroni, or soya stuffing (p. 12). 

Soya Liver Loaf 

*4 cup diced salt pork or *4 cup chopped parsley 

bacon 1^ teaspoons salt 

Vz cup chopped onion 2 dashes pepper 

V2 cup chopped celery 1 cup cooked rice or 
V2 pound beef liver hominy grits 

1 cup water 1 cup soft bread crumbs 
Yz cup soya grits 

Fry the meat until crisp and remove from fat. 
Cook onion and celery in fat a few minutes and 
remove. Cook liver in the same pan, turning 
frequently until some of the red color disappears. 
Remove any gristle and grind liver with coarse 
grinder. Pour water into frying pan to obtain 
all liver juices and add with soya and other in- 
gredients to the liver. Blend well. Mold into a 
loaf on heavy paper, place on a rack in a shallow 
baking pan, and bake in a moderate oven (350° 
F. ) for 45 minutes. 


Soya Codfish Cakes 

Y2 pound salt codfish Y 2 cup soya grits mixed 

(package form) with V 2 cup milk 

IY2 cups hot seasoned 2 eggs, well beaten 
mashed potatoes 

Soak the codfish in cold water to remove some 
of the salt. Drain and add fresh water; then 
simmer until the fish is tender. Place fish in a 
double layer of cheesecloth; press out all liquid. 
Shred fish and remove all bones. 

Mix the mashed potatoes with the fish, the 
soya-milk mixture, and beaten eggs. Make into 
cakes, dip lightly in flour, and fry in a little fat 
until the cakes are golden brown on both sides. 

Soya Scrambled Egg Roll 

3 eggs 54 cup drained cooked 

3 tablespoons water peas, snap beans, or 
% cup soft bread crumbs other vegetable 

Ys cup soya flour mixed J4 teaspoon salt 
with Yz cup water Pepper 

Beat the eggs slightly, add the water, beat 
until light and thick. Combine bread crumbs, 
moistened soya, vegetable, and seasoning. Fold 
gently into the beaten egg. Pour into a little 
fat in a hot frying pan and cook slowly until the 
egg browns. Roll and serve. 

Soya Omelet 

4 egg yolks 4 egg whites with \± cup 
X A cup soya grits mixed water added 

with *4 cup water 1 tablespoon fat 

Yz teaspoon salt 

Separate the eggs and beat the yolks until 
thickened. Stir in the moistened soya and 
blend thoroughly. 

Add the salt to egg whites mixed ^-ith the 
water, and beat until stiff. Fold the egg yolk 
mixture gradually into the whites; then pour 
into a frying pan containing the melted fat. 
Cover and cook slowly over low heat until set 
around the edge. Remove the lid, and cook 

in a very moderate oven (300° F.) for 15 to 20 

Sprinkle with grated cheese, if desired. Fold 
over and serve. 

Soya Scrambled Eggs 

Beat 4 eggs slightly, add % cup water and 1 
teaspoon salt, continue beating until thick and 
light. Mix % cup soya flour with l / 2 cup milk, 
stir into egg mixture with 1 tablespoon fat and 
a dash of pepper. Cook over low heat or hot 
water, stirring constantly until set. 

Soya Cheese Souffle 

2 tablespoons fat M cup soya grits or flour 

2 tablespoons flour % teaspoon salt 

1 cup milk 4 eggs, separated 
Yz cup grated cheese 

Melt the fat, blend in the flour, then the milk. 
(If soya flour is used, save out % CU P °f tne 
milk.) Stir and cook over low heat until sauce 
thickens. Add the cheese and stir until it melts. 
Add the dry soya grits, or soya flour mixed with 
the 14 cup milk. Season. 

Beat the egg yolks and whites both well. Mix 
sauce with egg yolks, and fold in the stiffly beaten 
whites. Pour into a greased dish and bake in a 
very moderate oven (300° F.) for about 1 hour 
or until the mixture sets. Serve hot. 

Soya Welsh Rabbit 

2 tablespoons fat }4 cup soya flour 

2 tablespoons flour 1 cup mild cheese shaved 

Yl teaspoon salt thin 

Dash of cayenne 1 egg, well beaten 

2Y2 cups milk 

Melt the fat, blend in the flour, salt, and 
cayenne. Mix some of the milk with the soya, 
turn into remaining milk, and add to fat-flour 
mixture. Cook over hot water, stirring until 
slightly thickened. Add the cheese, beat until it 
melts. Pour a little sauce into the beaten egg; 
then pour all back into the sauce and cook 2 
or 3 minutes longer. Serve on toast or crackers. 


Creamed Vegetables With Soya 

Combine soya white sauce (p. 19) with cooked 
drained vegetables — 1 cup white sauce to 2 cups 
cooked and seasoned vegetables. 

For a baked dish. Put alternate layers of the 
cooked vegetable and soya white sauce or soya 
cheese sauce in a greased baking dish. Top with 
bread crumbs blended with a little table fat. 
Bake in a moderate oven (350° F.) until heated 
through and brown on top. 

Riee, Tomato, and Cabbage 
Casserole With Soya 

3 A cup rice 4 tablespoons flour 

M cup chopped onion 2 tablespoons fat 

Yl cup soya grits Pepper 

3 teaspoons salt 6 cups chopped cabbage 

2 cups or 1 No. 2 can (1^- to 2-pound head) 

Cook the rice until tender in 1^ quarts of 
lightly salted boiling water. Fry the onion in a 
little fat or drippings until yellow. Mix lightly 
with the cooked rice, soya, and 2 teaspoons of the 
salt. Thicken tomatoes with blended flour and 
fat; add remaining salt and pepper. 

Cook the cabbage in 1 cup lightly salted boil- 
ing water until nearly tender. Drain and save 
liquid (about l / 2 c u p)« 

Make layers of the rice mixture, cabbage, and 
tomato sauce in a greased baking dish. Pour 
cooking water from the cabbage over the last rice 
layer and top off with tomato sauce. Bake in 
moderate oven (350° F.) for 20 to 30 minutes. 

Soya Potato Cakes 

Blend % cup soya grits, previously mixed with 
% cup milk, with 2 cups of seasoned mashed 
potatoes and 1 teaspoon of salt. Pat into cakes, 
dip lightly in flour, fry in a little fat. If soya 
flour rather than soya grits is used, leave out the 
l /± cup milk. 


Scalloped Eggplant With Soya 

1 medium-sized eggplant 2 teaspoons salt 

2 cups cooked tomatoes Pepper to taste 

1 small onion, chopped 3 /i cup soft bread crumbs 
1/2 green pepper, *4 cup soya grits mixed 

chopped with M cup water 

2 tablespoons table fat 

Pare the eggplant, cut into small pieces, and 
cook with tomatoes for 15 minutes. Cook onion 
and green pepper in l / 2 tablespoon of the fat 
until yellow, and add with seasonings to tomato 
and eggplant. Mix lightly. Melt remaining fat, 
stir in bread crumbs, and add moistened soya. 
Place alternate layers of vegetables and soya- 
crumb mixture in a greased baking dish, saving 
out enough crumbs for the top. Bake in a mod- 
erate oven (350° F.) for 45 minutes. 

Soya Spinach Timbale 

1 Y2 cups milk, scalded 1 teaspoon finely 

1 egg, well beaten chopped onion 

^4 cup soya flour 1^ teaspoons salt 

1 cup Cooked spinach, Pepper 

chopped 1 tablespoon melted fat 

Pour hot milk into the beaten egg, and add 
other ingredients. Fill greased custard cups with 
the mixture, set in a pan of hot water, and bake 
in a moderate oven (350° F.) until firm in the 
center. Remove from cups and serve. 

Use carrots, or kale, or asparagus in place of 
the spinach if desired. 

Stuffed Green Peppers With Soya 

6 medium -sized green ^4 cup chopped celery 

peppers M cup chopped parsley 

2 cups flaky cooked rice 2 tablespoons chopped 
V2 cup soya grits, mixed onion 

with 1 cup tomato 1^ teaspoons salt 
juice and pulp Pepper 

Cut peppers in half lengthwise, remove seeds 
and stringy portion, and boil peppers in lightly 
salted water for 5 minutes. Drain. Toss other 
ingredients together lightly and stuff the pepper 
shells. Place in a shallow pan with a little hot 
water. Bake in a moderate oven (350° F.) for 
about 30 minutes, or until lightly browned. 


Soya Vegetable Stew 

3 medium-sized potatoes, 3 cups boiling water 

cut 3 teaspoons salt 

IY2 cups sliced carrots 2 tablespoons flour 

3 onions, quartered Yi cup soya flour 

2 tablespoons fat Pepper 
IY2 cups cut snap beans 

Cook the vegetables, except snap beans, in the 
fat until lightly browned. Add the beans and 
cook in the boiling salted water until almost 
tender. Remove y 2 cup of the liquid, cool, and 
blend with flour and soya. Add some of the hot 
liquid, mix thoroughly, and return to the stew. 
Stir gently and cook until thickened. Serve 
around Soya Stuffing. 

Soya Stuffing 

1 cup cut celery *4 cup soya grits mixed 
Yz cup chopped parsley -with M cup water 

3 tablespoons chopped 1 egg, well beaten 
onion 1 teaspoon salt 

3 tablespoons fat Pepper 

3 cups soft bread crumbs 

Cook celery, parsley, and onion in the fat for 
a few minutes. Combine with remaining ingre- 
dients and stir until well blended. Press lightly 
into a greased baking dish and bake in a moder- 
ate oven (350° F. ) for 30 minutes. Turn out onto 
a platter and surround with Soya Vegetable Stew. 

For variety, serve stuffing with creamed left- 
over meat or chicken. 

Soya Harvard Beets 

Yz cup sugar Y2 cup vinegar 

2 teaspoons cornstarch 2 tablespoons soya 
1 teaspoon salt flour 

Yz cup beet liquid or 1 tablespoon table fat 

water 4 cups cooked beets 

Mix the sugar, cornstarch, and salt. Gradually 
stir in liquid from canned beets or water, and 
blend thoroughly. Bring to boiling point, 
stirring constantly. Cover and cook over hot 
water for 10 minutes. Blend vinegar with 
soya, stir into sauce, and cook for 10 minutes 
longer. Stir in the fat. Pour beets into sauce 
and reheat. 


Soya Corn Padding 

1 cup cooked corn 1 teaspoon salt 
*4 cup soya grits or flour Pepper 

iy 2 cups milk, scalded 1 tablespoon chopped 

2 eggs, slightly beaten green pepper, if avail- 
1 tablespoon melted fat able 

Mix the corn and soya. Add hot milk to the 
slightly beaten eggs. Blend all ingredients and 
pour into a greased baking dish. Set in a pan of 
hot water and bake in a moderate oven (350° F.) 
1 hour, or until set. Serve from the dish. 


For best results in baking, sift soya flour be- 
fore measuring just as you would other flour. 

Soya Biscuits 

1M cups sifted flour % teaspoon salt 

^4 cup sifted soya flour 3 tablespoons fat 

3 teaspoons baking pow- % cup milk (approxi- 
der mately) 

Sift the dry ingredients together. Blend in 
the fat. Add the milk, and stir quickly . . . but 
thoroughly . . . until all the dry ingredients 
are dampened. Toss onto a lightly floured board 
and knead gently a few times. Roll out to about 
one-half inch thickness, cut out biscuits, and 
place on ungreased baking sheet. Bake in a hot 
oven (425° F.) for 10 to 12 minutes. 

Quick Soya Rolls 

With marmalade. Reduce flour in above 
biscuit recipe to iy 2 cups, increase soya flour to 
Y2 CU P? an( l sa lt to 1 teaspoon. Roll dough in 
oblong shape to % inch thickness. Spread with 
Y 2 cup citrus marmalade or tart jelly. Roll 
like a jelly roll and slice with a sharp knife. 
Place slices on well-greased baking sheet and 
bake in a hot oven (450° F.) for 15 minutes. 

With cinnamon. Spread the rolled dough 
with softened table fat, and sprinkle with a mix- 
ture of 2 tablespoons sugar, 1 teaspoon cinnamon, 
% cup raisins instead of the marmalade. 


Soya Muffins 

1% cups sifted flour 3 teaspoons baking pow- 

% cup sifted soya flour der 

Sugar if desired, up to 1 egg, well beaten 

2 tablespoons 1 cup milk 

Vz teaspoon salt 2 tablespoons fat, melted 

Sift dry ingredients together. Combine beaten 
egg, milk, and melted fat. Pour in the dry in- 
gredients, all at once, and stir just enough to 
moisten. Fill greased muffin pans and bake in a 
hot oven (400° F.) for 20 to 25 minutes. 

For peanut batter muffins. Omit the fat, 
increase the milk to 1% cups, and blend % cup 
of peanut butter in the milk. 

Soya Prune Bread 

V2 cup sifted flour y% cup finely cut prunes 

1 cup whole-wheat flour 1 egg, well beaten 

Vz cup sifted soya flour y 2 tablespoon lemon 

3 teaspoons baking pow- juice 

der y 2 tablespoon lemon 

% teaspoon salt rind, grated 

y 2 cup sugar 7 /s cup milk 

1 tablespoon fat, melted 

Mix and sift dry ingredients together. Add 
finely cut prunes (soak prunes ]/ 2 hour before 
cutting) . Combine beaten egg, lemon juice and 
rind, milk, and melted fat. Add dry ingre- 
dients and stir only until blended. Pour into 
greased bread pan and let rise 20 minutes. Bake 
in a moderate oven (350° F.) about 1 hour. 

Soya Bread (3 loaves ) 

2% cups milk, scalded 2 tablespoons fat 

2 cakes compressed yeast y 2 cup sifted soya flour 

3 tablespoons sugar 8*4 cups sifted flour 
3 teaspoons salt 

Cool y 2 cup of the milk to lukewarm, and 
soften the yeast in it. Pour remainder of milk, 
while still hot, over the sugar, salt, and fat, then 
cool the mixture. Mix soya and all but l / 2 CU P 
of the flour. Stir in liquid ingredients, mix 
thoroughly. Knead on a lightly floured board, 
working in as much of the unused flour as 
needed to make the dough soft, smooth, and 


Let dough rise in a warm place until double in 
size. Punch it down to let out some of the gas, 
turn dough upside down, and let it rise again to 
double size. Punch it down again, divide into 
thirds, mold into loaves, and place in greased 
bread pans. Let rise until double in size. 

Bake in a moderately hot oven (385° F.) for 
15 minutes, then at moderate heat (350° F.) for 
the rest of the time. Bake 45 minutes to 1 hour. 

Soya Spoon Bread 

Mix together % cup corn meal, % cup soya 
grits, 1 teaspoon salt, and 2 cups cold water. 
Bring mixture to boil, and boil 5 minutes, 
stirring constantly. Add 1 cup milk, 2 or 3 
beaten egg yolks, and 2 tablespoons melted fat. 
Fold in stiffly beaten egg whites. Bake in a 
greased baking dish in a moderate oven (350° F. ) 
for about 1 hour. Serve at once from the dish. 

Soya Griddle Cakes 

1 cup sifted flour 2 teaspoons baking powder 

M cup sifted soya flour 1 egg, well beaten 

Sugar if desired, up to 1 cup milk 

1 tablespoon 2 tablespoons fat, melted 
Yl teaspoon salt 

Sift dry ingredients together. Combine the 
egg, milk, and fat. Add to dry ingredients and 
stir until blended. Bake on a hot griddle. 

Soya Orange Nut Bread 

\Yl cups sifted flour 1 egg, well beaten 

Yi cup sifted soya flour 2 tablespoons orange 

3 teaspoons baking pow- juice 

der Y± cup orange rind, 
% teaspoon salt grated 

Yl cup sugar % cup milk 

Yk cup nuts, broken 1 tablespoon fat, melted 

Mix and sift dry ingredients together and add 
nuts. Combine beaten egg, orange juice and 
rind, milk, and melted fat. Add dry ingredients 
and stir only until blended. Pour into well- 
greased bread pan and let rise for 20 minutes. 
Bake in a moderate oven (350° F.) about 1 hour. 


Soya Cheese Sticks 

Yi cup sifted flour }4 cup soya grits mixed 
1 teaspoon baking pow- 'with *4 cup milk 

der A little red pepper 

1 teaspoon salt Yz cup grated cheese 
34 cup soft bread crumbs 3 tablespoons milk 

Sift together flour, baking powder, and salt. 
Combine all ingredients and blend thoroughly. 
(An equal amount of soya flour may be used in 
place of the grits, but omit the % cup milk. ) 

Roll the dough very thin on a lightly floured 
board; cut into narrow strips. Bake in a 
greased pan in a moderate oven (350° F.) for 
about 20 minutes, or until lightly browned. 

Serve cheese sticks as a substantial addition 
to soups or salads — or instead of a sweet dessert. 

Soya Dumplings 

Yi cup sifted flour *4 cup soya flour or grits 

2 teaspoons baking pow- 1 egg, beaten 
der Yz cup milk 

Yi teaspoon salt 

Sift together the flour, baking powder, salt, 
and soya. Combine the beaten egg and milk. 
Mix all ingredients just enough to blend. Drop 
the batter by spoonfuls over boiling stew, kraut, 
soup, or gravy. Cover the pan tightly to hold 
in steam and boil gently for 15 minutes without 
lifting the lid. Serve at once. 

To var\- flavor, try putting Y4.X0Y2 CU P cooked, 
ground meat into the batter. 


Fried Soya Mush 

Mix 1 cup corn meal with 1 cup cold water. 
Add 2]/ 2 cups boiling water and 2 teaspoons salt; 
cook over hot water for 1 hour. Mix 2 table- 
spoons soya grits thoroughly with the mush and 
pour into a dampened oblong pan. When the 
mush sets, slice it about 1 4 inch thick, dip lightly 
in flour, and cook slowly in a little fat until 


Soya With Hot Cereal 

Substitute 2 tablespoons of soya grits for 2 
tablespoons of cereal to each cup, when you 
measure the uncooked oats, wheat, or corn, meal 
cereal. Season to taste. 

Soya Rice Cakes 

2 cups cooked rice 2 tablespoons chopped 
Y2 cup soya flour green pepper 

2 tablespoons chopped 1 egg, beaten 

onion 1 teaspoon salt 

2 tablespoons milk Pepper 

Mix all ingredients thoroughly. Drop from 
a tablespoon into shallow fat and cook until 
lightly browned on both sides. 


A little soya flour does its bit toward making 
a sandwich spread nourishing. Blend the soya 
and other ingredients. If you don't use all the 
filling at once, keep it tightly covered in the 

Peanut batter. Combine Y2 cup peanut but- 
ter, Y 2 cup soya flour, and Y 2 cup salad dressing 
or sandwich spread. 

Apple butter. Combine 1 cup well-seasoned 
apple butter with Yi CU P so y a flour. 

Egg salad. Combine Y\ CU P salad dressing, 
14 cup soya flour, add 2 chopped hard cooked 
eggs, Yi teaspoon salt, pepper, and if desired a 
little mustard and chopped celery. 

Cbeese. Combine a 3-ounce package of cream 
cheese, or Y2 pound cottage cheese with Y2 CU P 
soya flour. To heighten the flavor, add Y\ CU P 
sweet red pepper relish. Or add 2 tablespoons 
salad dressing, Y 2 teaspoon salt, and one of the 
following : 

2 tablespoons horseradish 

2 teaspoons onion pulp, 2 tablespoons 
finely chopped parsley 

2 tablespoons chopped nuts. 


To give the standard soups and sauces more 
food value, include soya flour or grits. Here are 
some recipes showing good amounts to use. 

Soya Potato Soup 

5 cups diced potatoes 4 teaspoons salt 

4 thin slices onion 3 cups milk 

3 cups boiling water 1 tablespoon fat 

y% cup soya grits or flour *4 cup chopped parsley 

Cook the potatoes and onion in the boiling 
water until soft. Boil down the potato water, 
or add water so that you have 2 cups. Rice the 
potatoes and onion. Moisten the soya with l / 2 
cup of the potato water. Then add the rest of 
the ingredients, except parsley, and bring to 
boiling point. Stir in the parsley. 

If you wish, use 3 cups of diced carrots or 
turnips instead of 5 cups of potatoes. 

Cream of Pea and Soya Soup 

1 No. 2 can, or 2^4 cups 1 teaspoon salt 
cooked peas Dash of pepper 

4 slices onion 4 cups milk 

2 tablespoons fat Y2 cup soya flour 
2 tablespoons flour 

Heat the peas a few minutes in their own 
liquid with the onion. Mash the vegetables 
through a coarse sieve. 

Make a sauce of the fat, flour, seasonings, and 
3*4 cups of the milk. Mix the remaining l / 2 cup 
milk with the soya, then blend it in the sauce. 
Add the sieved vegetables and heat thoroughly. 

Cream of celery and soya soup. In place of 
the peas and onion, use 2 cups chopped celery 
(leaves and stems, pressed measure). Boil cel- 
ery in 2 cups water for about 10 minutes. Use 
this celery stock in place of 2 cups of the milk. 

Cream of corn and soya sonp. Use a No. 2 
can or 2 l / 2 cups cooked cream-style corn instead 
of the peas. Cook corn and onion in 2 cups 
water for a few minutes. Mash through a coarse 
sieve. Reduce milk to 2 cups. 


Cream of spinach and soya soup. Use 1 cup 

cooked chopped spinach instead of the peas and 
onion in the above recipe. 

Soya Vegetable Choivder 

2 cups diced carrots V6 cup soya grits 

2 cups diced potatoes 1 cup milk 

1 quart boiling water 1*4 teaspoons salt 

Vz cup diced salt pork Pepper 

1/2 cup chopped onion 

Cover and boil the carrots and potatoes in the 
water until almost tender. Fry the salt pork 
until crisp, remove from the fat. Cook onion 
in the fat until lightly browned, and add with 
the soya to the vegetables. Stir to blend and 
continue to cook 10 to 15 minutes. Add the 
milk, crisp pork, salt, and pepper. Reheat. 

A Soya Soup Mule 

To add soya flour to meat or vegetable soups: 
If you have 1 quart (4 cups) of soup stock, take 
out % cup stock and mix it with % cup soya. 
Combine with the finished soup for the last few 
minutes of cooking before the soup is served. 

Sauces With Soya 

White sauce. Melt 1 tablespoon fat, blend 
in 1 tablespoon flour, y 2 teaspoon salt, and a dash 
of pepper. Remove 2 tablespoons from 1 cup 
milk, mix with 2 tablespoons soya flour. Add 
remaining milk slowly to fat and flour, pour 
in soya-milk mixture. Stir and cook until 

Cheese sauce. Start by making white sauce ; 
remove it from fire and add % cup grated cheese. 
Stir until the cheese melts. 

Tomato sauce. Use the white sauce recipe, 
but replace the milk with 1 cup of tomato pre- 
pared this way: Heat cooked tomatoes a few 
minutes with 1 teaspoon chopped onion, 2 whole 
cloves, and 2 whole allspice, or a few grains of 
these spices. Then strain. 

Brown sauce. Same as white sauce recipe, 
but use meat drippings for the fat, and meat 
juice or broth to replace the milk. 



Soya Pumpkin Pie 

M cup soya flour }4 teaspoon ginger or 
\ X A cups milk allspice 

\V% cups cooked pump- J4 teaspoon nutmeg or 

Vz cup sugar 2 tablespoons table fat 

Yz teaspoon salt 2 eggs, slightly beaten 

1 teaspoon cinnamon 

Blend the soya with % cup of the milk. Mix 
with the pumpkin and remaining milk, sugar, 
salt, and spices. Heat over hot water. Add the 
fat and beaten eggs, and mix well. Pour the hot 
filling into a deep prebaked soya pastry shell. 
Bake in a moderate oven (350° F.) about 30 
minutes, or until the filling sets. 

Soya Pie Crust (2 crusts) 

IY2 cups sifted flour 6^4 to 8 tablespoons fat 

Yz cup sifted soya flour 3 to 4 tablespoons cold 
\Yz teaspoons salt water 

Mix the flour, soya, and salt thoroughly. 
Work in the fat lightly with the fingertips until 
the particles are about the size of large peas. 

Sprinkle the water over the flour mixture 
while lifting lightly through the dough with a 
fork. Enough water has been added when the 
mixture sticks together with gentle pressure. 
Form into a ball and let stand 10 minutes before 

Allow a little more than half the dough for the 
under crust. Roll between two pieces of wax 
paper or on a lightly floured board. Pat very 
lightly into a 9- or 10-inch piepan to prevent 
air bubbles remaining underneath. Roll and 
slash upper crust. 

Put in pie filling and moisten rim of dough, 
cover with upper crust, and press the crusts to- 
gether. Bake for 10 minutes in a hot oven 
(425° F.), then reduce heat to moderate (350° 
F.), and continue baking for 30 to 40 minutes to 
cook pie filling. 

For a single-crust pie, use half the above 
measures, and bake in a hot oven (425° F.) for 
about 12 minutes. 


Soya Applesauce Spice Cake 

Vz cup fat Xyi cups sifted flour 

Yk teaspoon cloves Y% cup sifted soya flour 

1 teaspoon cinnamon Yz teaspoon baking soda 

% cup sugar 2 teaspoons baking pow- 

1 egg, well beaten der 

1*4 cups unsweetened Yz teaspoon salt 

applesauce 1 cup raisins 

Cream fat, spices, and sugar together. Add 
beaten egg and applesauce. Sift dry ingredients 
together, add raisins, and combine with creamed 
mixture. Mix well, pour into greased pan, and 
bake in a moderate oven (350° F.) about 1 hour. 

Soya Cranberry Steamed Pudding 

2 cups cranberries Yz teaspoon salt 
1 cup sifted flour *4 cup fat 

Yz cup soya flour or grits Yz cup sugar 
1Yz teaspoons baking 2 eggs, well beaten 
powder Yz, cup milk 

Pick over the cranberries, wash, dry, and chop 
them. Mix 2 tablespoons of the flour with the 
berries. Sift together remaining flour, soya 
flour, baking powder, and salt. (If soya grits 
are used stir them into sifted dry ingredients.) 
Cream fat and sugar, add well beaten eggs. Add 
dry ingredients alternately with milk. Fold in 
cranberries. Turn pudding into greased mold 
and cover. Steam for 2 hours. Serve with hot 
cranberry sauce. 

For variety, use 2 cups drained cooked cher- 
ries in place of the cranberries. 

Soya Cranberry Sauce for Pudding 

Yz cup sugar 1 cup cranberries 

1 tablespoon cornstarch 1 tablespoon soya flour 

M teaspoon salt Yz tablespoon table fat 

Mix the sugar, cornstarch, and salt. Add 1 
cup boiling water, heat and stir until thickened. 
Cover and cook for 20 minutes over hot water. 
Meanwhile cook the cranberries until soft with 
y 2 cup water. Press through a fine sieve. Add 
the soya, mix well and combine with the corn- 
starch mixture. Blend in the fat, and serve hot. 


Graham Cracker and 
Soya Pudding 

2 tablespoons fat Y 2 cup soya grits or flour 

M cup sugar 1 teaspoon baking powder 

2 eggs, well beaten Yi teaspoon salt 

Y 2 teaspoon vanilla 1 cup milk 

IY2 cups crushed graham Y 2 cup chopped nuts, if 
crackers desired 

Cream the fat and sugar. Slowly add the 
beaten eggs and vanilla. Mix the graham crack- 
ers, soya, baking powder, and salt; then add 
them to the first mixture with the milk. Fold 
in the nuts. Bake in a greased dish in a mod- 
erate oven (350° F.) about l / 2 hour or until the 
pudding sets and is lightly browned. 

Soya Chocolate Souffle 

1 tablespoon fat 2 tablespoons soya grits 

1 tablespoon flour 2 eggs, separated 

Y 2 cup milk 14 teaspoon salt 

1 square chocolate Y2 teaspoon vanilla 
Y\ cup sugar 

Melt the fat, blend with the flour, add the 
milk, and cook until thickened, stirring con- 
stantly. Melt the chocolate over hot water, add 
to the white sauce with the sugar and soya. Mix 
well. Add this hot mixture to the well beaten 
egg yolks. Fold in stiffly beaten egg whites to 
which the salt and vanilla have been added. 
Bake in a greased dish in a very moderate oven 
(300° F.) about 45 minutes, or until set in the 

Soya Apple Betty 

2 cups soft bread crumbs 1 teaspoon salt 

Y2 cup soya grits mixed 1 quart diced apples 

with Y 2 cup water 2 tablespoons melted fat 

Y 2 cup sugar Lemon juice, if wanted 
1 teaspoon cinnamon 

Mix the bread crumbs and moistened soya. 
Mix the sugar, cinnamon, and salt. In a greased 
baking dish put a layer of the crumb-soya mix- 
ture, then a layer of apples. If apples are mild- 
flavored, you may wish to sprinkle a little lemon 
juice on them. Sprinkle on the dry seasonings. 


Repeat the layers until all ingredients are 
used, saving enough crumb-and-soya for a top. 

Pour the melted fat over the top, put on lid, 
and bake from 30 to 45 minutes or until the 
apples are soft. Toward the last, take the cover 
off, so crumbs will brown. Serve the dessert 
hot, with top milk, cream, vanilla or lemon 

Soya Cornstarch Pudding 

6 tablespoons cornstarch ^ cup cold water 

2 tablespoons soya flour 1 quart milk, scalded 

% cup sugar M teaspoon vanilla 
Ys teaspoon salt 

Blend cornstarch, soya, sugar, and salt with 
the water. Add hot milk and cook uncovered 
over hot water until thickened; stir constantly. 
Cover and cook for 25 minutes more; stir occa- 
sionally. Remove from heat and add vanilla. 

Serve plain or stir in about *4 CU P chocolate 
tidbits, chopped figs, dates, prunes, or other 
flavorful fruits. 

Chocolate soya cornstarch padding. Melt 
2 squares (2 ounces) chocolate in the milk when 
you scald it. Decrease cornstarch to % cup and 
increase sugar to 1 cup. 

Soya Oatmeal Cookies 

Vz cup fat Y 2 teaspoon salt 

M cup brown sugar Y% teaspoon cinnamon 

1 egg, well beaten ^4 teaspoon cloves or 

2 tablespoons molasses nutmeg 

M cup hot water 1 cup rolled oats 

1 cup sifted flour *4 cup soya flour or 

2 teaspoons baking pow- flakes 

der 1/2 cup seedless raisins 

Cream fat and sugar, and add beaten egg. 
Combine molasses and hot water. Sift dry in- 
gredients (except soya) together and add to 
creamed mixture alternately with water-molasses 
mixture. Combine rolled oats, soya, and rai- 
sins, and stir into cooky batter. Drop onto a 
greased baking sheet. Bake 10 to 15 minutes in 
a moderately hot oven (375° F.). Makes about 

3 dozen cookies. 


Soya Gingerbread 

194 cups sifted flour ^ tea~pocn salt 

X A cup soya flour 1 teaspoon ginger 

% teaspoon soda M cup brown sugar 

1 teaspoon baking powder $4 cup molasses 

}4 teaspoon cloves and 1 egg, well beaten 

y% teaspoon cinnamon, 1 cup boiling water 

if you have them *4 cup fat, melted 

Mix and sift the dry ingredients. Stir the 
brown sugar and molasses into the well-beaten 
egg. Add the boiling water, melted fat, and dry 
ingredients, stirring all the time until well mixed. 
Pour into well- greased cake pan. Bake in slow 
oven (300° F.) for 40 to 45 minutes. 

Serve plain or topped with applesauce or 
other fruit sauce, cottage or cream cheese, soft- 
ened with- a little milk or tart jelly. 

Soya Indian Pudding 

*4 cup corn meal 2 tablespoons soya grits 

1 quart milk */£ cup molasses 

1 teaspoon salt 1 teaspoon ginger 

Cook the corn meal, milk, and salt over hot 
water for 20 minutes. Stir in the soya, molasses, 
and ginger. Pour into a greased baking dish and 
bake in a very moderate oven (300° F.) for about 

2 hours. 

Issued by 


Agricultural Research Administration 

U. S. Department of Agriculture 

Washington, D. C. 

Revised, April 1944 

GPO 16— 39023-1