SOY BEANS AS HUMAN FOOD. 



Baked Beans. 



1. Soak the beans, suspended in a cloth bag, in a large quantity of hot 

 water over night. (Soaking for twenty-four hours in cold water which 

 is changed occasionally will give the same result.) 



2. Change the water, when hot water is applied, in the morning and an 

 hour or two before cooking. 



3. Add 1 teaspoonful of soda per quart of beans and boil until the beans 

 become soft. 



4. Bake like other beans. 



Note. — The characteristic strong flavor of the beans is removed by 

 soaking before cooking; the addition of soda makes the beans soft. Cook- 

 ing with salt pork, potatoes, onions, molasses and other substances makes 

 the beans more palatable to some tastes. 



Boiled Beans. 



Treat the beans as in the case of the baked beans, and boil them in 

 a double boiler four to five hours until they become soft. 



Note. — The addition of any one of the articles recommended for use 

 with the baked beans may make the beans more agreeable to some people. 



Roasted Beans. 



1. Roasting can be done either in an oven or in an ordinary corn popper. 



2. Roast until the skin of the bean is burst by popping. 



Note. — The beans can be kept soft by immersing them in a syrup 

 while thej^ are hot. Thus very wholesome candy is prepared. 



Powdered Beans. 



Roasted. 



1. Roast as in the roasted beans. 



2. Let them stand until cool to harden them. 



3. Grind them in a coffee mill or any other suitable grinder. 



Note. — The powder can be used as salad dressing or cooked with 

 cookies like peanuts and other nuts, or employed as a substitute for coffee. 



Raw (Soy Bean Meal). 



Grind the raw beans to a fine powder. 



Note. — One part of bean meal mixed with 4 parts of wheat flour in 

 bread makes a quite palatable bread, which is very nutritious; it is also 

 used for biscuit, muffins, etc. Bread made of soy bean meal alone is 

 recommended for diabetic patients, as it contains only very small amounts 

 of starch, sugar and dextrin. ^ 



1 A. L. Winton: Conn. State Exp. Sta. Rept., 30, 153-165, 1906. 



