Sometimes the cooked soybeans are press- 
ed through qa coarse sieve or ground in a food 
grinder and the pulp used in making soup, 
croquettes, loaf, or souffle. The cold soybean 
pulp also makes a Nutritious and flavorful 
filling for sandwiches when mixed with chop- 
ped onion and enough galad dressing or milk 
to make it easy to spread. Or the pulp may 
be used like pumpkin or Squash with milk, 
eggs and spices as a pie filling. Or a use that 
will make a hit with the children, turns them 
into salted soy nuts. Wash the dry soybeans 
and soak them overnight; then drain and 
spread them out on a towel at room tempera- 
ture until the surface is dry. Fry a few ata 
time in deep fat heated to 350 degrees F., for 
8 to 10 minutes or until golden brown. Drain 
and sprinkle with salt while still warm. These 
soy nuts are just as good as salted peanuts 
and provide an excellent introduction to soy- 
beans. 
As the stock I have of these beans is limi- 
ted and may be sold out early I must reserve 
the privilege of substituting the variety that 
is nearest like the one you order. 
I am making the prices as low as I can in 
order to pay part of the expense of this dis- 
tribution. 6 oz., about 600 beans, enough to 
plant 75 feet of row, postpaid to any place in 
the U.S.A. 14 cents. 5 pounds not postpaid, 
25 cents. Send postage for 6 pounds so as to 
cover the weight of packing. 
G. D. BLACK 
608 2nd. Street, S. E. 
Independence, Iowa 
