coarsely and combine with other ingredients. Add enough milk to moisten. Bake in a moderate oven (350° F.) for 30 minutes. The peanut butter may be omitted from this recipe if so desired. Yield: 6 to 8 servings.

Soybean Sandwich Filling

Blend the ingredients to the proper consistency for spreading. Serve the sandwiches either toasted or plain. Yield: 4 large sandwiches.

Soybean Drop Cookies

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