Squash Soup
¾ cup cooked squash
1 quart milk
1 slice onion
2 tablespoons butter
3 tablespoons flour
1 teaspoon salt
Few grains pepper
¼ teaspoon celery salt
Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.