Baked Soy Beans

2 cups soy beans 2 1/2 teaspoons

3 tablespoons sorghum or Orleans molasses Water

Soak beans over night. Simmer on top of stove two hours. Do not throw away any water in which they were soaked unl care not for the dissolved minerals in that water. Add salt and molasses, and bake until supper time, adding water as needed. A long baking adds materially to their flavor, so have them at their best. A new bean cooks perfectly in this time, but more time will be required for older ones. When cooking these it is preferable to soak all day, cook all night in the tireless cooker, and all next day in either tireless or oven. But if you haven't a tireless do not be discouraged - just keep a-cooking on, cooking on. If well cooked, most people prefer soy beans to the baked navy beans. Since their starch content is low, the discomfort to the eater, caused by the production of gas, is less than with any other bean. Their fat content being high it is un necessary to cook them with fat meat; but it is well to add to them, about two hours before serving, two cups of cooked rice, or to serve them with rice.

Soy Bean Loaf

2 cups soy beans 1/2 cup crumbs

3/4 cup tomato pulp

1/2 teaspoon salt

1/2 cup grated cheese

1 egg

1/2 cup nuts (If desired)

Mix together, sprinkle with crumbs and bake in slow oven twenty-five minutes.

Soy Bean Omelet

2 cups beans l cup cooked rice teaspoon salt

1/4 cup milk

1 egg

1 tablespoon cheese

Mash beans and rice together, add other ingredients. Turn into well-greased skillet, spreading evenly over bottom. Cook slowly until browned on bottom and hot thru, sprinkle with the grated cheese. With a cake turner fold like an omelet and slip onto a hot platter. Serve with tomato sauce.

Soy Bean Succotash

2 cups cooked soy beans 1 or 2 cups cooked corn

1 cup White Sauce No. Two

Salt

Heat together and serve very hot.