FOR WOMEN USE PEAS AND BEANS

Auckland Star, Volume LXXV, Issue 62, 14 March 1944, Page 3

FOR WOMEN USE PEAS AND BEANS

MEAT SUBSTITUTE

RECIPES FOR SOYA BEANS

For one meal of the day peas, beans and lentils can very well provide a substitute for meat. These vegetables, like meat, are rich in bcdy-building material and it is wise to eat half of the day's supply of protein in this form and half in the form of meat or other animal protein.

Soybeans are the most valuable food in this group, their body-build-ing properties being extremely high. Furthermore, peas and beans may be grown in our own gardens, and some may be dried, thus providing us with a cheap and non-perishable supply of valuable food. Fresh peas and beans need be cooked only a short time, and the cooking water should be used. The dried varieties need long, slow cooking to render the protein digestible. A great variety of dishes may be made from these useful foods. Here are some recipes given by the New Zealand Women's Food Value League:—

BAKED BEANS WITH TOMATO

Three-quarters of a pound haricot beans, 6oz fat bacon, 31b tomatoes, or tomato juice, stock, seasoning. Soak overnight. Place layers of beans, bacon and seasoning alternately in a dish, cover with stock or vegetable water, and cook in a low oven four to six hours. One hour before serving, add tomato juice. TO COOK SOYBEANS Soybeans have a high fat content, and are difficult to cook for this reason. The best method is by pressure cooker, but few housewives in New Zealand possess one. Failing this, pour boiling, water on the beans, remembering that they will swell to about three times their size. Place lid in container immediately. Soak, if preferred, but if there is not time, cook on top of stove or in oven as desired for two to three hours, depending on age of beans. Remember the water in which you soak the beans must be boiling.

SOYBEANS, SOUTHERN STYLE Two cupfuls cooked soybeans, two cupfuls corn (fresh or tinned), two cupfuls tomatoes (fresh or tinned), four tablespoonfuls grated cheese, two teaspoonfuls salt, half cupful bread crumbs.

But alternate layers of the beans, corn, cheese and drained tomatoes into a greased baking dish. Mix the salt with the juice drained from the tomatoes and pour over the mixture. Cover with the buttered bread crumbs, and bake in a moderately hot oven for 30 minutes or until the crumbs are brown. SOYBEAN" SOUFFLE Three eggs, three cupfuls hot soybean pulp, two teaspoonfuls chopped onion, one teaspoonful salt, pepper to taste, two tablespoonfuls finely chopped parsley. Beat the yolks of the eggs and add them to the other ingredients. Fold into the well-beaten whites of the eggs. Heap the mixture lightly into a greased baking dish. Bake in a very moderate oven, for about 20 minutes, or until set. Serve immediately. SOYBEAN CROQUETTES Half cupful milk, 11 tablespoonfuls flour, two cups soybean pulp, one cup bread crumbs, one cupful celery, one egg, beaten, two cupfuls fine dry bread crumbs, salt and pepper to taste. Make a sauce from the milk and flour with the other ingredients. Shape the mixture into croquettes, dip in the beaten egg, and roll in the crumbs. Fry until brown in hot fat. Curry powder may be used to vary the flavour. This mixture may also be made into a loaf and baked in a moderate oven for 40 minutes.