Ingredients for Bean Patties Recipe
2 cups bean puree
1 ½ tablespoons vegetable butter
1 tablespoon chopped onion
3 tablespoons flour
1 egg
Scant 1/3 cup hot milk
A sprinkle of sage
Salt to taste

Instructions
Cook the beans until soft and mash through a colander, having the pulp as dry as possible.
In case it is too soft, it may be put into the oven for a few minutes.
Make a paste as follows for holding the food together: Put the butter, the onion, and the savory into a small saucepan, and let simmer for a few moments, but do not brown.
Add the flour and mix; then the milk and stir smooth.
Add the egg, slightly broken up, and stir over the fire until smooth and a very thick paste.
Salt to taste and add the bean puree.
Mix well, and let cool; then roll out into small, round cakes about 3/4 inch thick, mark on the top with a knife, lay in an oiled baking pan, brush over with cream or milk and brown lightly in a hot oven.

Ingredients

2 carrots, peeled, quartered
2 turnips, peeled, quartered
3 beets, peeled, cut in pieces
2 onions, peeled, quartered
4 tomatoes, cut in halves
3 sweet potatoes, peeled, sliced thick
3 white potatoes, peeled, sliced thick
4 tablespoons butter
¾ cup water
Seasonings to taste

Instructions

Put all ingredients in a large baking dish.
Bake slowly in moderate oven for 45 minutes.
Then serve

1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificially
sweetened butterscotch pudding and
pie filling mix
1/4 tsp. vanilla
1 egg

Sift together salt, flour, and baking powder.  Combine shortening and sugar and cream together; slowly add pudding mix, mixing thoroughly. Then add egg, beat until mixture is light and fluffy.  Stir in vanilla; and then add ingredients; mixing well.  Place dough on wax paper; shape into a roll about 2 inches in diameter.  Wrap in wax paper.  Place in freezer for about 30 minutes or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased cookie sheet.  Bake at 375 degrees for 8-10 minutes.  2 cookies = 2 fruit and 1 fat exchange.  Yields 24 cookies.

1 tbsp. butter
2 tbsp. cocoa
1 tbsp. cornstarch
1 c. skim milk
2 tsp. sugar substitute
1/8 tsp. salt

Melt butter.  Combine cocoa, cornstarch and salt; blend with melted butter until smooth.  Add milk and sugar substitute and cook over moderate heat, stirring constantly until slightly thickened, remove from heat.  Stir in vanilla.  Set pan in ice water and stir until completely cold.  (Sauce thickens as it cools.)  One serving - (1 tablespoon) free exchange.

7 eggs
1/2 c. cold water
3 tbsp. sugar substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt

Beat egg yolks until thick and lemon colored.  Combine water, sugar substitute, vanilla, and lemon juice.  Add to egg yolks beat until thick and foamy; add cream of tartar to beaten egg whites and continue beating until stiff peaks form.  Fold carefully into yolk mixture. Combine sifted flour and salt.  Sift a little at a time over the mixture, folding in gently.  Pour into an ungreased 9 or 10 inch tube pan.  Bake at 325 degrees for 1 hour and 15 minutes.  One serving = 1 bread exchange.