Breakfast
Cold cereal with milk

Lunch
Barbecued pork sandwich (see 4/27)

Dinner
Fried chicken
Corn on the cob
Strawberry pie

Recipes:

FRIED CHICKEN
peanut or vegetable oil for frying
1 c. all-purpose flour
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. paprika
pinch or two of cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried oregano, crushed to a powder
1 cut-up chicken

Start heating about two inches of oil in a large cast-iron frying pan. When it's hot enough, a drop of water flung into the oil should sizzle and spit immediately.
Combine flour, onion powder, garlic powder, paprika, cayenne, salt, pepper, and oregano in a large, deep bowl.
Wash chicken pieces thoroughly under running tap water. Squeeze them out but don't dry them. Take each piece and toss it around in the bowl, using your fingers to make sure the coating gets in all the crevices.
Take two or three pieces at a time (whatever your pan will accommodate) and gently slide them into the hot oil. Every time the sizzling sound dies down a bit, turn the pieces. You should turn each piece approximately three times. Remove chicken from the pan when it's a dark golden-brown.
If you find the chicken is scorching, turn the heat down a little bit. But make sure you keep it hot enough or the chicken will be greasy and undercooked.

STRAWBERRY PIE
1 1/2 qts. strawberries
1 c. sugar
3 Tbs. cornstarch
1/2 c. water
1 Tbs. fresh lemon juice
1 9-inch baked pie shell

Hull and slice all the strawberries. Crush 1 cup's worth.
In a saucepan, mix sugar and cornstarch together. Add crushed strawberries and water. Cook over a medium flame, stirring constantly, until clear and thick. Remove from heat and mix in lemon juice. Cool until lukewarm.
Place remaining sliced berries in baked pie shell and pour the glaze on top. Chill before serving.