1 summer squash
1 c. grated cheese
1 egg
1 tbsp. evaporated milk
Cracker meal and salt and pepper to taste

Choose young tender squash, do not peel or remove seeds, slice in 1/2 inch slices and sprinkle with salt. Let stand while beating egg. Add milk to egg. Dip squash in milk and egg, then in grated cheese. Do this twice. Roll in cracker meal and fry in small amount of oil, turn when brown. Fry slowly until done.