Cooking with soya flour and grits

Historic, archived document

Do not assume content reflects current
scientific knowledge, policies, or practices

WW.

SOYfl
FLOUR

AND

GET ACQUAINTED

WITH SOYA

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
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.

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.

A GOOD MIXER WITH MEAT

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
taste.

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
needed.

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.

TO MAKE FISH, EGGS, CHEESE
GO FURTHER

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
minutes.

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.

WITH VEGETABLES FOR A
MAIN DISH

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)
tomatoes

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.

10

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.

11

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.

12

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.

TO STRENGTHEN THE STAFF
OF LIFE

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.

13

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
elastic.

14

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.

15

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.

WITH CEREALS FOR MORE AJSD
BETTER PROTEIX

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
brown.

16

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.

SOMETHING NEW IN SANDWICH
SPREADS

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
refrigerator.

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.
17

FOR MORE HEARTY SOUPS
AND SAUCES

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.

18

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
thickened.

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.

19

FOR DOUBLE-DUTY
DESSERTS

Soya Pumpkin Pie

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

\V% cups cooked pump- J4 teaspoon nutmeg or
kin

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
rolling.

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.

2a

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.

21

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
center.

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.

22

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
sauce.

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.

23

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

BUREAU OF HUMAN NUTRITION
AND HOME ECONOMICS

Agricultural Research Administration

U. S. Department of Agriculture

Washington, D. C.

Revised, April 1944

GPO 16— 39023-1