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Squash Pudding

1½ cups cooked and strained squash teaspoonful cinnamon cup sugar 2 eggs I teaspoonful salt 1½ cups milk Grated rind of half a lemon Gradually add the milk to the strained squash, then the sugar, salt, seasoning, slightly beaten eggs, and grated lemon-peel. Pour into a buttered pudding-dish and bake in moderate oven until thickened like custard. Serve very cold.