Routine: Prepare custard and bake.

Shell lima beans or open canned beans.

Prepare fish and saute.

Make Tartar sauce.

Place potato chips in warmed oven after custard has been taken out. Heat thoroughly or until crisp. Cream the lima beans.

Sauteed Bass With Tartar Sauce

Select a two pound bass, skin, bone and cut into portion size pieces. Dry on paper toweling and dredge with seasoned flour. Heat fat in a frying pan to the smoking stage and lay in the pieces of fish. Fry on one side until golden brown and then turn and brown on the other side. Reduce the heat and turn and fry until done.

Baked Custard

3/4 cup condensed sweetened

Milk 2 1/4 cups hot water

3 eggs, slightly beaten 1/4 teaspoon salt nutmeg

Mix the condensed milk with hot water and pour gradually over the eggs. Add salt and pour into a baking dish. Sprinkle with nutmeg and place baking dish in a pan. Pour into the pan one inch of hot water and bake until custard is set, in a slow oven (300º), from thirty to forty minutes. When the custard is done, a knife blade inserted into it will come out clean.

Creamed Lima Beans

2 pounds lima beans 1 tablespoon butter

Milk thickening

Shell lima beans, drop them into boiling salted water and cook until tender or about twenty minutes. If canned beans are used, drain off the liquor.

Add enough milk to nearly cover the beans. Add either cornstarch or flour thickening. (To make thickening add enough water to a tablespoon of flour or a teaspoon of cornstarch to make consistency of thick cream.) After adding thickening, add the butter and cook until thickened.

Tartar Sauce

1 cup mayonnaise 2 tablespoons sweet pickle

2 teaspoons minced onion relish

1/2 teaspoon horseradish

Mix mayonnaise with the other ingredients.