University of Illinois . Extension Service in Agriculture and Home Economics

“ Soybeans are ready for table use as soon as the pods have completely filled out and while they are still green in color. This is in late August or in September, depending on the variety, the time of planting, and the season. Not all plants of the same variety mature at the same time, but usually the maturity of pods on a single plant is sufficiently uniform to warrant pulling the entire plant. The plants can then be taken to a shady place to pick off the pods.
To make hulling easier, pour boiling water over the soybean pods and let them stand 5 minutes in the hot water. ”

“ 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. ”

“ It has also been found that the soybeans should be kept away from the light while sprouting or they will develop an undesirable color. The first requisite for soybeans to be sprouted is a variety that will germinate readily. ”

“ Soybeans of the vegetable type should still be bright green in color after cooking, and they will have a nutty texture. They do not soften like green peas but can be used in any of the ways that green peas or green lima beans are used. ”

“ The second method is included because of the ease of preparation and as a means of conserving fat.
Method I. Soak dry soybeans overnight, or until completely swollen. Dry the surface between towels and fry in deep fat, a few beans at a time, for 5 to 8 minutes, depending upon the size of the beans (temperature, 350° F.) . When they are slightly brown and crisp, drain, salt, and use as salted peanuts would be used.
Method II. Soak beans overnight. Dry thoroughly and roll in melted fat. Spread in a shallow pan and roast in a moderate oven (350° F.) until browned. ”

“ 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. ”