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
⅓ cup dried breadcrumbs
2 tablespoons corn syrup
1 egg
1 teaspoon salt