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Fried Squash.
Pare the squash and cut into rather thin slices (crook necks are nice for this purpose, other rich winter varieties will do); make a thin batter of flour and water, seasoned highly with pepper and salt; dip the squash into it and fry with hot butter, or drippings, to a nice brown, each side. This, may be done in a hot oven, turning in either case.
Remarks. —if nicely done, it is very nice, and makes a good substitute for sweet potatoes.
Bread Balls, or Croquettes. —Crumble stale bread or bread crusts rather finely and moisten well with warm milk or warm water. If too moist press out with the hand, season with salt and pepper, adding powdered sage or summer savory, parsley or any other sweet herb, as you prefer or have on hand, or a variety of them, as hinted in " Seasoning Fare " below, with a little softened butter and a beaten egg or two, according to quantity, to hold it in balls; make with floured hands. To be fried after meat or put into the dripping-pan in. roasting beef, turkey, chicken, etc.
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