Fried Fish - Lemon Sauce

Mashed Potatoes Summer Squash

Apricot And Red Plum Salad

Cantaloupe Sherbet

Fried Fish

Clean thoroughly and wash the fish, dip in egg and crumbs and fry in deep hot fat until tender.

Lemon Sauce

Cream 1/3 c butter, then add slowly 2 T lemon juice. Serve with the fish.

Summer Squash

Dice 1 medium sized onion finely, and cook slowly until slightly browned in 1 T butter. Pare and cut into small dice a summer squash, add to the onion, sprinkle with 1 t salt and 1/4 t pepper, cover and cook slowly until the squash is tender, 20-30 m..

Apricot and Red Plum Salad

Scald, drain and peel 6 firm ripe apricots and the same number of red plums. Cut into dice, toss together, using 2 silver forks, cover with lemon cream sauce, p. 99, chill and serve.

Cantaloupe Sherbet

Clean and remove the pulp from 2 good spicy melons, or enough to make 1 pt. pulp. Mash, add a syrup made by boiling 1 c sugar and 1 c water together for a moment, add a dash of salt and set away to cool. If desired, tint a very faint pink. Put into a freezer and, when partly frozen, carefully open and add the white of one egg beaten stiff with 2 T powdered sugar. Close freezer and freeze until solid. Pack and set in a cold place to ripen.

Preparing The Meal

About 40 m before dinner time wash, pare and put on to cook 4 medium sized potatoes. Then prepare the squash and start to cooking. Make the salad and set in a cold place until ready to serve, then prepare the fish, having the fat for frying heating while doing so. Put the fish in a frying basket and lower into the hot fat, then make the lemon sauce for it. Drain and mash the potatoes, cut the bread and butter and place on the table, then serve the dinner.

Have the dishes in which to serve the sherbet cooling in the ice box while the dinner is being served.