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Fried Squash

The white "button" squash about four inches in diameter are best when fried. Cut the vegetable into thin slices, dip in beaten egg, then in seasoned bread or cracker dust, and fry in hot fat. Place a colander in a granite saucepan; lay a soft yellow paper in the colander, and as the slices become brown place them on the paper; set the saucepan in the oven or in a warm place on the range. The paper will absorb all of the oil that may be left in the squash. Serve on a platter or other flat dish. Fried squash forms an excellent luncheon dish.