class="i0">2 eggs
1 t vanilla
½ c chopped nuts

Cream chocolate, shortening, and vanilla. Combine sugar and beaten eggs; add the chocolate mixture and beat well. Add sifted dry ingredients and nuts. Bake in a greased pan (8 x 8 inches) in a moderate oven (350° F.) for about 30 minutes. Cut in squares.

1/3 c of soybean flour can be used instead of the cake flour (making a total of 2/3 c soybean flour) if so desired.

MISCELLANEOUS SOYBEAN PRODUCTS

There are other forms in which soybeans can be utilized as human food. Some processors of soybeans are now preparing soybean grits and flakes, and there is promise that they will be on the retail market in the near future. These products are similar to soybean flour but are not so finely ground. The soybean grits usually resemble coarse corn grits but are sometimes pulverized to resemble corn meal. The flakes are similar but are flat in shape.

Soybean grits and flakes can be used as cereals, in baked products where a crisp texture is desirable, or as meat extenders. The greatest difference in the behavior of the two products is that of liquid absorption. The soybean grits tend to absorb more liquid than the flakes, and therefore an adjustment must be made in the recipe when using these products.

Cinnamon Cookies
(Using soybean grits or flakes)

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.

Apple Crisp
(Using soybean grits or flakes)

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.