lf cupfuls of sifted squash, half a cupful of sugar, half
a cake of compressed yeast, one cupful of milk, half a teaspoonful of
salt, four tablespoonfuls of butter, five cupfuls of flour. Dissolve the
yeast in a scant half-cupful of cold water, mix it and the milk, butter,
salt, sugar and squash together, and stir into the flour. Knead well and
let it rise over night. In the morning shape into biscuit. Let them rise
one hour and a half and bake one hour.

CHICAGO RECORD.

SQUASH CUSTARD.

Use a cupful of mashed squash, stir into it a pint of hot milk, then add
four well beaten eggs, a tablespoonful of butter, and season with salt
and pepper. Put into a hot greased baking pan and bake in a quick oven.

SQUASH PIE. (See Pumpkin Pie.)

SQUASH SOUP.

To one quart of thoroughly cooked pumpkin or squash allow two quarts of
milk, plenty of butter, pepper and salt. Serve with toasted bread.
Pumpkin and squash soups are French dishes.

SWEET POTATO BISCUIT.

One quart of flour, one quart of sweet potatoes--after they are boiled
and grated--one-half cupful of lard, one cup of yeast--mix with either
milk or water; let them rise twice. Bake like tea biscuits.

ESCALLOPED SWEET POTATOES.

Boil the potatoes the day before. Peel and slice them rather thick. In
the bottom of a baking-dish put bits of butter, sprinkle sugar and put
a layer of potato. Then more butter, sugar and potato, until the pan is
full. Let the top be strewn with sugar and bits of butter and pour over
it a teacupful of water. Put it in the oven, and after it begins to
cook, once or twice moisten the top with a little butter and water to
dissolve the sugar and prevent its merely drying on top of the potato.
Use a teacupful of sugar and half a pound of butter to a half gallon pan
of potato. Bake slowly.

SWEET POTATO LOAF.

Boil and mash sweet potatoes, season with butter, pepper and salt, put
into a buttered baking dish, cover with bread crumbs dotted with butter,
and bake until brown. Ornament with cress or a few sprigs of parsley.

SWEET POTATOES ROASTED.

Sweet potatoes roasted under beef or lamb are very nice. Take the skin
off carefully to leave the surface smooth, wash and put them under the
meat, allowing half an hour for a medium sized potato. They will brown
over nicely and receive an agreeable flavor.

SWEET POTATO SALAD.

Boil three large sweet potatoes. Cut into half-inch squares. Cut into
very small pieces two stalks