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Page 18 · column 5 of 6 · from the scan, no model involved
I think it is about time for some foolishness, don’t you? Well, our new friend, Ruby Dean, has introduced us to a taste sensation that you ought to try.
Now, if you tell me you have been making squashtater-onion cakes all your life, then you are way ahead of me. But, they were new to me.
Here’s what you do. Take a crook-neck yellow squash, and get out your cheese grater. Grate the squash, grate a fresh onion, and one potato. All of these should be about the same size. Mix that in a bowl, and break an egg in the mixture.
Sprinkle in a bit of flour and mix it all together. Season with salt and pepper. Have your skillet good and hot with enough oil to cover the bottom well. Form .a cake in your hands about the size of a big country sausage. Squeeze out as much liquid as you can, but they will still be pretty moist.
Gently place them in the
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