Soybean Drop Cookies
2¾ c flour
½ t salt
4 t baking powder
1 c fat
1-2/3 c sugar
2 eggs
2¾ c soybean pulp (cooked and ground)
1/3 c milk
1 t lemon flavoring
Sift together the flour, salt, and baking powder. Cream the fat and sugar. Add beaten eggs and soybean pulp. Add milk and sifted dry ingredients alternately. Drop by teaspoonfuls on a greased baking sheet and bake 10 to 15 minutes in a hot oven (400° F.). For variety 1½ c raisins or 1 c nuts may be added to this recipe. One-third less shortening may be used if a plainer cooky is desired. This amount makes 7 dozen small cookies.
WAYS OF USING SOYBEAN FLOUR WITH WHEAT FLOUR
Soybean flours will probably be found on the market more generally in the near future than they have been in the past, and homemakers are advised to take advantage of the opportunity to use them. These flours are considered an especially valuable supplement to wheat flour, since they enhance the nutritive value of baked products from the standpoint of protein, minerals, and certain members of the vitamin B complex.
At the present time millers are preparing three types of soybean flour, which differ in fat content. One type contains all the fat found in the original soybean and is known as high-fat or full-fat flour. There are also two low-fat flours from which different amounts of fat have been removed. Because of these differences and the fact that soybean flour contains little or no starch and no gluten, it is wise to use recipes that are developed for soybean flour if any appreciable amount is to be incorporated. A small amount of flour can be added to many recipes (up to 2 T soybean flour to 14 T wheat flour) without altering the other ingredients, but above this amount a special recipe should always be used. The following recipes include directions for incorporating from 15 to 100 per cent soybean flour.
Soybean flour can be used as a meat extender, in gravies, soups, and sauces, and in a variety of baked products. When substituted for part of the wheat flour in a recipe, soybean flour has the advantage of giving a product which tends to brown more readily and will keep fresh for a longer time. Soybean flour also improves the crust of breads and causes them to toast even better than usual.
Soybean Flour Yeast Bread
1 c skimmed milk
1 cake compressed yeast
2 T sugar
1½ T fat
2 T water
1¾ t salt
3 to 3½ c soybean flour mixture
prepared as follows:
Mix ½ c soybean flour with
3 c white flour and use
amount needed to make a
smooth, tender dough.
Scald milk and add salt, shortening, and sugar. Cool to room temperature. Soften yeast in the water and add to the cooled milk. Add about 2 c of the flour mixture and beat until smooth. Add enough flour to make a soft dough. Turn out on floured board and knead until the dough is smooth and elastic, adding only enough flour mixture to prevent sticking. Put in a greased bowl; brush top with melted fat. Cover, and let rise until trebled in bulk (about 2 hours). Punch down and let rise until double in bulk (about 1 hour). Shape into a loaf and let rise in a greased pan until double in volume (about 1 hour). This amount of dough will fill a pan 4 × 9 × 3 inches, and the dough should rise to 5/8 inch above the edge of the pan before it is placed in the oven. Bake for 50 minutes in a moderate oven (375° F.).