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STEWED SQUASH

(Vegetables) - (The International Jewish Cook Book)







Peel squash, cut in quarters, put on to boil in cold water, and cook
until tender. Drain, mash fine and smooth, add one-half cup of milk or
cream, one tablespoon of butter, pinch of salt and pepper and put back
on stove to keep hot. Beat well with a spoon to make light and smooth.











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