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Baked Winter Squash

(Vaughan’s Vegetable Cook Book)

Cut in small pieces to serve individually, bake with the rind on, scoop

out the squash, season it with butter, pepper, salt, a little sugar and

cream and replace in shells; an allowance of two or three extra pieces

should be made to give filling enough to heap the shells, dust a few

bread or cracker crumbs over the top, dot with a bit of butter, bake a

nice brown and serve.

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