blespoon melted fat

Mix and roll in dried breadcrumbs and bake in oven 20 minutes.

MEATLESS SAUSAGE

1 cup soaked and cooked dried peas, beans, lentils or lima beans
1/2 cup dried breadcrumbs
1/4 cup fat
1 egg
1/2 teaspoon salt
1 teaspoon sage

Mix and shape as sausage. Roll in flour and fry in dripping.

RICE AND NUT LOAF

1 cup boiled rice or potato
1 cup peanuts
2/3 cup dried breadcrumbs
3/4 cup milk
2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
2 tablespoons fat

Mix well. Bake in greased pan 30 minutes.

SOY BEAN CROQUETTES

2 cups baked or boiled soy beans
1-1/2 tablespoons molasses
2 tablespoons butter 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 balls 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 teasp