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.
Chicago Record.
SQUASH CUSTARD.
Use a cupful of mashed squash, stir into it a pint of hot milk, then add four well beaten eggs, a tablespoonful of butter, and season with salt and pepper. Put into a hot greased baking pan and bake in a quick oven.
SQUASH PIE. (See [Pumpkin Pie].)
SQUASH SOUP.
To one quart of thoroughly cooked pumpkin or squash allow two quarts of milk, plenty of butter, pepper and salt. Serve with toasted bread. Pumpkin and squash soups are French dishes.
SWEET POTATO BISCUIT.
One quart of flour, one quart of sweet potatoes—after they are boiled and grated—one-half cupful of lard, one cup of yeast—mix with either milk or water; let them rise twice. Bake like tea biscuits.
ESCALLOPED SWEET POTATOES.