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Summer Squash Fritters

(Vaughan’s Vegetable Cook Book)







Use three medium sized squashes; pare, cut up and boil tender, drain

thoroughly and mash, season with pepper and salt; add one cupful of milk

(cream is better), the yolks of two eggs and sufficient sifted flour to

make a very stiff batter, or they will be hard to turn; lastly, stir in

the beaten whites of the eggs. Fry brown in hot fat.











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