Wash and pick over one quart of soy beans. Cover with boiling water, boil for 10 minutes, and soak over night in the same water. In the morning pour off and save the water. Pour cold water over the beans and rub them between the hands to remove the skins, which will float off in the water. Removing the skins in this way takes only two or three minutes and greatly improves the quality of the dish. If a few skins are left on, they will do no harm, unless the dish is being prepared for a person of poor digestion. Drain the beans, pour over them the water in which they were soaked, and cook until tender at a temperature just below the boiling point. Pour off the water, put the beans into a bean pot, cover with cold water, add one and one-half tablespoonfuls of salt, and bake four or five hours in a covered dish. Remove the cover and bake one hour more. Peanut Loaf (10) Chopped peanuts, 1 cup Bread crumbs, 2 cups Egg, 1 Milk, 1 cup Salt, 1-1/2 teaspoons Paprika, 1/4 teaspoon Melted fat, 1 tablespoon Mix dry ingredients, add beaten egg and milk. Put into a greased pan, pour the melted fat on top, bake. Turn on a hot platter and serve with sauce. Sauce for Loaf Hot water, 1 cup Beef cube, 1 Juice 1 lemon Fat, 2 tablespoons Flour, 2 tablespoons Salt, 1/2 teaspoon Paprika, 1/8 teaspoon Few grains nutmeg Melt fat, add flour with seasoning, add hot water in which beef cube has been dissolved. Just before serving add lemon juice. This nut loaf with its accompanying sauce is a highly nutritious dish and is excellent for lunch or supper. Serve no meat or potatoes with it. Peanut Butter Bean Loaf (10) Peanut butter, 1/2 cup Cooked beans, 1 cup Soft bread crumbs (toasted), 1 cup Milk, 1 cup Salt, 1 teaspoon Pepper, 1/2 teaspoon The beans should be soaked over night and cooked in fresh water until tender. Press through a sieve, add other ingredients, mix well. Shape into a loaf, place in pan, and bake about two hours, basting with melted fat and hot water. Peanut Butter Cream Soup (10) Milk, 1 quart Onion (grated), 1 small Flour, 1 tablespoon Melted fat, 1 tablespoon Peanut butter, 1 cup Bay leaf, 1 Celery (chopped) 3 stalks Celery salt, 1 saltspoon Salt, 1/2 teaspoon A little white pepper Dash of paprika Heat milk in a double boiler, add peanut butter, onion, bay leaf, chopped celery, and other seasoning. While the milk is heating, melt fat in a separate sauce pan, stirring in flour as for cream sauce. When smooth add the hot milk, after straining through a sieve. Serve at once with croutons or tiny squares of bread browned till crisp. Peanut Fondue (8) Peanuts, shelled, 1 cup Bread crumbs (soft), 1 cup Milk, 1-2/3 cups Egg, 1 Salt, 1-1/2 teaspoons Cayenne