The Boston cooking-school cook book

by Fannie Merritt Farmer

Squash Biscuits

½ cup squash (steamed and sifted)

¼ cup sugar

½ teaspoon salt

½ cup scalded milk

¼ yeast cake dissolved in

¼ cup lukewarm water

¼ cup butter

2½ cups flour

Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.