or 1 c cake flour and 1/2 c soybean flakes 1 t cinnamon 1/4 c shortening 1/2 c sugar 1/2 t vanilla 1 egg 1/8 t salt 1 t baking powder
Cream the shortening and sugar. Add the vanilla. Sift the dry ingredients and combine with the soybean grits or flakes. Add the dry ingredients alternately with the beaten egg to the creamed mixture. Drop by teaspoonfuls on a greased cooky sheet. Bake in a moderate oven (375° F.) for about 10 minutes. Yield: 2 dozen cookies.
(Using soybean grits or flakes)
3/4 c sugar 1/4 t cinnamon 4 c apples 2/3 c brown sugar 1/2 c flour 6 T soybean grits or flakes 1/4 c butter
Combine sliced apples, sugar, and cinnamon, and place in a shallow pan. Mix brown sugar and flour and work butter into mixture until a crumbly mixture is formed. Sprinkle this mixture over the apples. Bake in a hot oven (400° F.) for 20 to 25 minutes. Yield: 6 to 8 servings.
This is a short newsletter with some tips and recipes for using soybeans in everyday cooking. It was published by Univ of Illinois in 1914.
The document proposes soybeans as a great substitute protein during a time of rationing of meat (I didn't know meat was rationed in the US during WWI).
The USA grows a LOT of soybeans (rivaling corn in both annual acreage and sales). Like corn, the majority of harvested soybean is not used for human consumption. Unlike corn, soybeans are rarely used nowadays as a cooking ingredient in the US. This publication was perhaps an attempt to boost the Illinois economy by promoting a market for soybeans.
Forget the recipes in here. I recommend you show your appreciation for the noble soybean with a tasty snack of edamame. Find a recipe online or visit a Japanese restaurant!