Squash Pudding Recipe

A large heaping cup of Hubbard squash, measured after it is baked and

mashed smooth, a generous heaping tablespoonful of butter, melted and

stirred into the squash, a heaping teaspoonful of flour mixed with four

tablespoonfuls of milk and one egg beaten light, salt and pepper to

taste. Mix well and turn into a buttered pudding dish and bake about

twenty minutes. Serve in the dish in which it is baked. If any is left

over, make it up into little round cakes and brown in butter for

luncheon.

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