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Show LEASES' oml Have Some Soybeans Soybeans were Imported, originally, original-ly, to serve as a forage crop, but have recently been recognized as a valuable food for human consumption. consump-tion. These legumes rank higher in food value than do our common table beans, they are notably richer in protein and in fat content and are comparatively low in carbohydrate. The latter fact makes them desirable desira-ble for persons on a low starch diet. The green soybean Is rich in vitamin A. Both the green and the dry beans are an excellent source of vitamin B-complex. Soybeans are readily converted Into flour or meal. From them may also be produced a curd containing 8 per cent of protein and about half as much fat; also a "milk" which, although not the equal of cow's milk in food value, may be used like cow's milk as a beverage or in cooking. cook-ing. Two methods are in vogue for making soybean milk, both of which are given here. METHOD NO. 1 Wash the dry soybeans and soak over night. Remove the skins and grind the beans very fine. Put the ground beans in a cheesecloth bag, in a bowl of lukewarm water, using three quarts of water to each pound of beans. Work thoroughly with the hands for 5 or 10 minutes. Wring the bag of pulp until dry. Boil the resultant re-sultant milk on a low fire for 30 minutes, stirring frequently to prevent pre-vent scorching. Add sugar and salt to taste. Keep In a cold place. METHOD NO. 2 After washing the soybeans, let them dry thoroughly, then crack them and grind them fine. To each pound of beans, add three quarts of water and soak for two hours. Boil for 20 minutes, stirring constantly; then strain through oieesecloth. Add sugar and salt to taste and keep in a cold place. Either method will result In a creamy-white, soybean milk which may be used in almost any recipe calling for milk. SOYBEAN CURD Soybean curd is prepared from soybean milk either by adding vinegar vine-gar or other acid, or by allowing the milk to ferment naturally In a warm place. Using acid makes a firmer curd; fermentation gives It a texture much like cream cheese. To make soybean curd by fermentation, fermen-tation, keep the milk in a warm place over night or until it forms a curd. Stir to break the curd. Add an equal quantity of water heated almost to boiling and let stand for 10 minutes. Pour into a cheesecloth cheese-cloth baa and drain for several hours. Press out the remaining liquid, liq-uid, season with salt, and pack into a dampened mould. Cover, and store in a cold place. To make the curd with vinegar, heat four quarts of soybean milk to 180 degrees F., add 2 cups of vinegar and stir until well mixed. Let stand a few minutes. Put in a cheesecloth bag and dip the bag of curd in cold water several times to wash away the excess acid. Drain for about an hour and press out the remaining liquid. Season with salt and pack tightly in a dampened mould. Cover and store in a cold place until firm enough to cut. The curd may be added, like cheese, to omelet, rarebit creamed hard-cooked eggs, and other similar dishes. Since the fermented curd has the consistency and somewhat the appearance and flavor of mild soft cheese, it can be seasoned and used as stuffing for celery stalks, green pepper rings, or raw tomatoes. toma-toes. Or, it can be mixed with salad dressing and formed into balls to serve on crisp lettuce leaves or used as a garnish for salads. USES FOR GREEN SOYBEANS Soybeans are delicious as a green vegetable, either shelled or cooked in the pods, if used when they are nearly full size but still green and juicy. If It is desired to use them as shelled beans, boil the pods first for from three to five minutes, after which they may be readily shelled. m... nUnllAfl kn.nl maw than ha ol. man Hta; ....... w- ther steamed or boiled In salted water. wa-ter. The time required for the cooking cook-ing depends upon the variety used. The best varieties are not mealy when cooked; they are Arm and have a nutty taste. Ripe soybeans are delicious browned In fat salted, and served like salted nuts. For further ialotmttioa concernof til uses ol sojbnnt send riv cents to Superintendent Super-intendent ol Document. Wuhintton, D. C. oiking lot Lttlltt No. Iff, Burnt) ol Homo Economic. KARAKUL SHEEP Sheep of this breed were first Imported Im-ported to the United States in 1909. this importation being followed by others in 1913 and 1914. These sheep are of the fat-tail type and are noted not-ed for hardiness. Their native home is west-central Asia but sheep with large percentage of Karakul blood are found also in countries adjacent adja-cent to the Caspian sea and the Black sea. These sheep are prized tor the production of lambskins with a tight glossy curl. ised for lacfies' conta. 4 |