6 med. yellow summer squash
1 c. cornmeal or flour
Salt to taste
2 tbsp. vegetable oil or bacon drippings
1/2 c. sugar

Cut squash into 1/4 inch slices. Season with salt. Dredge with cornmeal or flour. Heat vegetable oil or bacon drippings in heavy skillet. Add squash, then cover with sugar and fry slowly until browned, turning several times. Serves 4 to 6.