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Squash Biscuit

(Vaughan’s Vegetable Cook Book)

One and one-half cupfuls of sifted squash, half a cupful of sugar, half

a cake of compressed yeast, one cupful of milk, half a teaspoonful of

salt, four tablespoonfuls of butter, five cupfuls of flour. Dissolve the

yeast in a scant half-cupful of cold water, mix it and the milk, butter,

salt, sugar and squash together, and stir into the flour. Knead well and

let it rise over night. In the morning shape into biscuit. Let them rise

one hour and a half and bake one hour.

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