Routine: Prepare orange cream sauce.

Parboil summer squash.

Prepare dried beef with mushrooms.

Prepare salad.

Saut6 summer squash.

Sliced Tomato Salad

3 tomatoes lettuce

French dressing

To remove skin from tomatoes, either dip into boiling water or hold over flame, twirling around until skin bursts. Remove peel, slice and arrange on lettuce leaves. Before serving, pour French dressing over the tomatoes.

Orange Cream Sauce

2 egg yolks, beaten 1 orange (juice and grated

1/2 cup sugar rind)

1 cup whipped cream

Add sugar, juice and grated rind to egg yolks and cook until thick. Chill in the refrigerator, and just before serving, combine with whipped cream. Serve very cold on a slice of cake.

Creamed Dried Beef With Mushrooms

2 tablespoons butter 2 cups milk

4 tablespoons flour 1/4 pound shredded dried beef

1 small can mushrooms

Melt butter, add flour, blend and stir in the milk. When thick, add the dried beef and drained mushrooms (if the mushrooms are not desired, add one quarter pound of dried beef). Simmer about three minutes and serve on toast.

Sauteed Summer Squash

1 summer squash fat

Flour 1 lemon

Peel squash, cut into individual pieces, allowing three per person. Parboil in boiling salted water. Drain, dip in flour and saute in bubbling melted butter. When golden brown on both sides, serve. Garnish with slice of lemon.