Soy Beans for Food, Recipes 
The whole soy bean may be used for human food like other beans, boiled or baked alone or 
C °^° , " atl ° n w, j h Pork, potatoes or nee. The characteristic strong flavor of soy beans can be 
removed easily and completely by soaking over night in three to four quarts of water to a cup of 
^ ot *' at t er . s . houl i be P u ‘ lnt0 a arge vessel and the beans should be suspended in a bag 
hein ’ der T i, U b t e 0W u th ,a ? urface oi . the water to allow free diffusion of the substances out of 
„ * b ' eans- The water should be changed in the morning and the beans boiled for ten to twenty min- 
can then b teas P oonfulo t s oda in the water. The soda water should be poured off and the beans 
rubbery b b °‘ led or baked ln the ordlna ry way. Without the soda they remain rather tough and 
not re K PeS a -t l° r i he " Se of ordinary beans but there is no reason that they should 
not be used for soy beans if the directions above for preparing the soy beans are followed. 
DRIED BEANS 
All dried beans require the same preliminary 
treatment, no matter how they are to be finally 
cooked and served. Look them over carefully 
to remove all dirt and pebbles, then wash clean. 
Soak them overnight in plenty of cold water. In 
the morning pour off the water and put them in 
a stewpan with cold water enough to cover them 
generously. Let them come to the boiling point 
in this water, then drain. If the beans are old 
and hard, for each quart put a piece of soda about 
the size of a large bean in the water in which 
they are soaked overnight, also in the first water 
in which they are boiled. 
The scalded and drained beans should be put 
back in the stewpan and covered generously with 
boiling water. Add 1 tablespoonful of salt for 1 
quart of beans. They should now cook slowly, 
with the cover partially off the stewpan until 
they have reached the required degree of tender- 
ness. For stewed and baked beans the cooking 
must stop when the skins begin to crack. For 
beans served with a sauce thev should cook until 
perfectly tender, but they must not be broken 
or mushy. For purees and soups they should be 
cooked until very soft. 
PUREE OF DRIED BEANS 
Cook 1 quart of beans in water until very soft, 
then drain well (saving the water) and rub 
through a puree sieve. Put 1 pint of the strained 
beans in a stewpan with 2 tablespoonfuls of but- 
ter or savory drippings, 1 teaspoonful of sugar, 
1 teaspoonful of salt, one-fourth of a teaspoon- 
ful of pepper, and hot milk enough to make the 
Pur£e like thick mush. About half a pint of 
milk will be right. Cook in the double boiler 
for ope hour, stirring often and adding more 
milk if. too dry. Heap the puree in the center 
of a hot platter. Garnish with a circle of fried 
sausages, pork chops, mutton chops, or any fat 
mpat. The puree may be served as a vegetable, 
with any kind of meat. A soup may be made 
with the water in which the beans were cooked 
and the remainder of the strained beans. 
DRIED BEANS SAUTE 
Cook the beans until tender, but not broken. 
Drain off the water and save it for soup. For 
1 quart of beans put 3 tablespoon fuls of savory 
drippings or butter in a large-bottomed stew- 
pan. When the fat is hot put in the drained 
beans, which have been seasoned with a table- 
spoonful of salt and half a teaspoonful of pep- 
per. Cook over a hot fire for fifteen minutes, 
frequently turning the beans over with a fork. 
Cover and let them cook for half an hour where 
they will not burn. If the beans are liked moist 
add a cupful of meat broth, milk, or water be- 
fore putting them to cosk for the last half hour. 
This dish may be made more savory by fry- 
ing a tablespoonful of minced chives, shallot or 
onion in the butter or fat before adding the 
beans. A tablespoon ful of fine herbs may also 
be added to the beans to make them -more savory. 
DRIED BEANS WITH SAUCE 
The well cooked and drained beans may be 
moistened with any good sauce and cooked for 
half an hour. 
DRIED BEANS IN SALAD 
Season the cooked and drained beans with any 
good salad dressing and serve as a salad. 
dried bean soup 
1 pint dried beans. 
4 quarts water. 
1 large onion, minced fine. 
4 tablespoonfuls sweet drippings or butter 
which gives a better flavor. 
3 tablespoonfuls of flour. 
1 tablespoon ful minced celery or a few 
dried celery leaves. 
Vi teaspoon ful pepper. 
2 teaspoonfuls salt. 
Wash the beans and soak them over night in 
cold water. In the morning pour off the water 
and put them in the soup pot with 3 quarts of 
cold water. Place on the fire and when the water 
comes to the boiling point pour it off (Throw 
this water away). Add 4 quarts of boiling water 
to the beans and . place the soup pot where the 
contents will simmer for four hours. Add the 
C 6 . e .last hour of cooking. Cook the onions 
and drippings slowly in a stew pan for half an 
hour, stirring often. At the end of this time 
mash hne and gradually add the water in which 
the beans were boiled until the soup is like thick 
cream. Then run through a puree sieve and 
return to the fire; add the salt and pepper and 
cook twenty minutes or more. Any kind of 
beans may be used for this soup ; the Lima beans 
give the most delicate soup, but the large or 
small white beans are verv satisfactory and are 
less expensive than the Limas. 
In cold weather the quantities of beans and 
flavorings may be doubled, but only six quarts 
of water are used. The resulting thick soup 
can be kept in a cold place and a portion boiled 
up as required and thinned with meat stock or 
milk. 
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