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Squash Biscuit

Beat one egg and add to it one cup of milk.

Into this mixture stir three level tablespoons of sugar, two of baking powder, two cups of flour and a little salt. Add two-thirds of a cup of boiled and strained squash and a piece of butter the size of an egg. Beat all thoroughly and bake in buttered and heated gem-pans for one-half hour.

BUNS-Take one pint of bread dough; one egg; one-half cup of sugar; butter the size of an egg; one-half cup of dried currants; one-half nutmeg, grated. Mix the butter with the dough, working it in thoroughly; then add the sugar, spice, fruit and egg. When all is well mixed, roll out the dough one-half inch thick, cut it into round cakes with a biscuit-cutter, place these in a wellbuttered tin, and leave them in a warm place to rise. When doubled in size, bake; and while still hot, brush over the top with syrup, to glaze.