Part 11 (1/2)

Mix well. Bake in greased pan 30 minutes.

SOY BEAN CROQUETTES

2 cups baked or boiled soy beans 1-1/2 tablespoons mola.s.ses 2 tablespoons b.u.t.ter or drippings 1 teaspoon salt 1 tablespoon vinegar Pepper to taste 1 egg 1 scant cup breadcrumbs

When the beans are placed on to boil, put tablespoon fat and half an onion with them. After draining well, put through the foodchopper, keeping the liquid for soup stock. Mix all the ingredients, beating the egg white before adding. Form into b.a.l.l.s or cylinders, dip in the leftover egg yolk, to which a few drops of water have been added, and then coat with stale bread or cracker crumbs. Be sure the croquettes are well covered, then fry brown. Serve with cream sauce or with scalloped or stewed tomatoes. With a green salad, this is a complete meal.

LEGUME LOAF

1/3 cup dried breadcrumbs 2 tablespoons corn syrup 1 egg 1 teaspoon salt 1/8 teaspoon pepper 2 teaspoons chopped nuts 1 teaspoon onion juice 3 tablespoons fat 3/4 cup milk 1/2 cup pulp from peas, beans or lentils, soaked and cooked until tender

Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce, or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish added.

VEGETABLE LOAF

One cup peas, beans or lentils soaked over night, then cooked until tender. Put through colander. To 2 cups of mixture, add:

2 eggs 3/4 cup dried breadcrumbs 2 teaspoons poultry seasoning 2 teaspoons celery salt 1/2 cup whole wheat flour 1-1/2 cups tomato juice and pulp 2 teaspoons onion juice 1/2 teaspoon salt 2 cups chopped peanuts

Mix thoroughly. Place in greased baking dish. Bake 30 minutes.

KIDNEY BEAN SCALLOP

Two cups kidney beans, soaked over night. Cook until tender. Drain.

To each 2 cups of beans, add:

2 tablespoons fat 1 tablespoon chopped onion 1/4 cup tomato pulp 1 teaspoon salt 1/8 teaspoon pepper

Mix thoroughly. Place in greased baking dish. Cover with 2 cups crumbs, to which have been added 2 tablespoons melted fat. Bake 30 minutes in moderate oven.

VENETIAN SPAGHETTI

1 cup cooked spaghetti or macaroni 1 cup carrots 1 cup turnips 1 cup cabbage 2 cups milk 1/2 cup onions 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/2 cup chopped peanuts Pepper

Cook spaghetti until tender (about 30 minutes). Cook vegetables until tender in 1 quart water, with 1 teaspoon of salt added. Melt fat, add dry ingredients, add milk gradually and bring to boiling point each time before adding more milk. When all of milk is added, add peanuts.

Put in greased baking dish one-half of spaghetti, on top place one-half of vegetables, then one-half of sauce. Repeat, and place in moderately hot oven 30 minutes.

HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT

3 tablespoons of horseradish 1 tablespoon vinegar 1/4 teaspoon salt 1/8 teaspoon cayenne 1/2 cup of thick, sour cream, and 1 tablespoon corn syrup, or 4 tablespoons of condensed milk

Mix and chill.