Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Squash (Summer and winter squash)

Summer and winter squash are prepared and boiled in the same way. Wash and pare the squash; cut it into small pieces; cook in boiling water for half an hour; mash fine and season with salt, pepper and plenty of butter.

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