Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¾ cup cooked squash.
  • 1 quart milk.
  • 1 slice onion.
  • 2 tablespoons butter.
  • 3 tablespoons flour.
  • 1 teaspoon salt.
  • Few grains pepper.
  • ¼ teaspoon celery salt.

    Method

    Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash, season and bind.