history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

owned in butter; p. 122). Jellied soy salad (with grated soy
cheese; p. 138). Potato soy salad (with grated soy cheese; p.
138). Tomato and soy salad (with soy cheese). Waldorf soy
cheese salad (with grated soy cheese; p. 139). Lentil-soy
loaf (with soy bean puree; p. 157). Savory soy loaf (with
soy cheese). Soy souffl e (with grated soy cheese browned in
butter; p. 159). To fu chi (deep-fried soy cheese stuffed with
rice and seasoned with soy sauce). Soy gravy (with 3 parts
soy fl our and 2 parts white wheat fl our).
The chapter titled “Nutritive Value of the Soy Bean” (p.
167-86) discusses the general nutritional composition, then
gives details on protein, fats (including lecithin), minerals
(including tofu made with magnesium chloride or calcium
sulphate). Recipes are given for: Cooked soy beans. Soy
milk (after soaking 1 lb of Mammoth variety soy beans
overnight in water, “Wash several times in hot water to
remove undesirable taste.”). Soy milk no. 2. Soy acidophilus
milk. Soy bean cheese [tofu, curded with calcium sulphate].
Soy bean cake [okara] loaf. Browned soy cheese. Green soy
beans. Escalloped green soy beans. Dried soy beans. Baked
soy beans. Soy beans southern style. Roasted soy beans. Soy
beans in tomato sauce. Chop suey (with soy cheese). Sauce
(with soy sauce). Soy bean omelet. Lentil soy bean loaf (with
soy bean puree). Soy bean loaf. Soy bean pie (with soy bean
pulp). Soy bean meat. * = made with soy bean fl our. Soy
bean muffi ns*. Soy muffi ns*. Soy biscuits*. Soy bread*.
Soy nut bread*. Escalloped onions with soy cheese. Baked
rice with soy cheese. Escalloped potatoes with soy cheese.
Spaghetti and soy cheese. Stuffed pepper with soy cheese. +
= with soy cheese. Left-over croquettes+. Soy croquettes+.
Soy cheese with rice. Stuffed baked potato with soy cheese.
Soy fritters+. Soy cutlets+. Savory soy loaf+. Spanish chop
suey+. Soy souffl e (with grated soy cheese browned in
butter). Cream of soy soup. Soy noodle soup+. Soy soup+.
# = made with soy milk. Soy cream of tomato soup#. Soy
cream of pea soup#. Soy cream custard#. Jellied soy salad+.
Waldorf cheese salad+. Potato soy salad+. Stuffed egg with
soy cheese. Soy bean salad. Soy bean sprout salad. Soy
Vegex sandwich+. Tomato-soy sandwich+. Egg and soy
sandwich+. Soy and cucumber sandwich+. Celery and soy
sandwich+. Banana soy sandwich+. Scrambled egg and soy
cheese sandwich. Diabetic crackers (with soy meal). Diabetic
pie crust (with soy meal). Diabetic soy bean mush*.
Vegetables: Soy cheese sauce (with grated soy cheese
and soy sauce, p. 195). Steamed cucumbers with soy cheese
(grated, p. 201). Escalloped onion with soy cheese (p. 204).
Spinach with soy cheese sauce (and Vegex, p. 207).
Desserts (p. 215-36), Cakes (p. 237-53), Pies (p. 255-
60), Cookies (p. 261-68), and Ice creams and sherbets (p.
269-74). Some of these sweet recipes use agar-agar, gelatin,
Malta (malt syrup), Health Koko, and Crisco. Some desserts
call for 1-2 cups sugar per 4 servings and 1 pound of sugar
is used in an icing for pound cake (p. 242). No soy is used in
any sweet recipes. Note: It is surprising that Ms. Dittes and
HISTORY OF SOY YOGURT & CULTURED SOYMILK 60
© Copyright Soyinfo Center 2012
Madison had not discovered the use of tofu or soymilk in
ice creams, other desserts, or dressings. Nor is peanut butter
mentioned.
The chapter titled “Milk” (p. 17-21) states: “Since milk
is an important food constituent, especially for children,
those responsible for planning dietaries should see that each
child has one quart of clean milk or its equivalent each day;
adults, about one pint... Grade A is a raw milk from cows
free from disease, having a bacteria count of not more than
100,000 per cubic centimeter at the time of delivery. Grade B
must be pasteurized and the bacteria count must not exceed
1,000,000 per cubic centimeter. It must also come from cows
free from disease.” All other milk is Grade C.
The chapter titled “The acid base balance” (p. 23-24)
states: “Most foods when burned in the body leave an ash
in addition to the carbonic acid which is thrown off by the
lungs. This ash may be either alkaline, neutral, or acid in
reaction. The principal base-forming (alkaline) elements
are calcium, potassium, magnesium, and sodium, while the
chief acid-forming elements in foods are sulfur, phosphorus,
and chlorine... A neutral or slightly alkaline condition will
produce a feeling of buoyancy, health, vigor, and clear
mental activity... In general, all fruits and vegetables (with a
few exceptions) are potent in producing alkaline ash. Meat,
eggs, breads, and cereals are acid-formers.”
The chapter titled “Condiments” (p. 51-52) states:
“Spices, such as mustard, ginger, pepper, horseradish, curry,
and cloves, are among the most irritating of the seasonings
used. It would be better if these exciting substances were
not added to the food... Vinegar contains acetic acid which
is burned in the body with diffi culty. Citric acid as found in
the lemon juice is more easily oxidized in the tissues. Lemon
juice, therefore, makes a good substitute for vinegar, both
as to ease of oxidation and fl avor.” Address: Director, Food
and Nutrition, Nashville Agricultural Normal Inst., Madison
Rural Sanitarium and Hospital, Madison, Tennessee.
88. Good Health (Battle Creek, Michigan). 1935. Nature’s
method of combatting putrefaction in the colon. 70(9):245.
Aug.
• Summary: Includes a discussion of Soy Acidophilus Milk.
89. Kellogg, John Harvey. 1935. Re: Growing soy beans.
Making condensed soy bean milk and soy acidophilus milk.
Letter to Mr. William J. Morse, Bureau of Plant Industry,
USDA, Washington, DC, Sept. 16. 1 p. Typed, without
signature (carbon copy).
• Summary: “Thank you for your letter of September 5. I am
expecting to have 75 or 80 bushels of soy bean seed of the
78-day variety. I shall be glad to know if there will be any
demand for this seed and at what price.
“You may be interested to know that our company is
making a condensed soy bean milk which may be used either
as it comes from the can or with the addition of one or two