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The Boston Cooking-School Cookbook
By Fannie Merritt Farmer (1896)


    • 1/2 cup squash (steamed and sifted).
    • 1/4 cup sugar.
    • 1/2 teaspoon salt.
    • 1/2 cup scalded milk.
    • 1/4 yeast cake dissolved in
    • 1/4 cup lukewarm water.
    • 1/4 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.




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