Recipe: Aunt Addie's Squash Biscuits (1953)

AUNT ADDIE'S SQUASH BISCUITS

2 cups milk
1/2 cup shortening
2 cakes yeast, dissolved in warm water
8 cups flour
1 tbsp salt
1/2 cup sugar
1 egg, beaten
1 cup squash, sieved ((winter squash, like hubbard or butternut))

Scald milk with shortening and cool to lukewarm.

Dissolve yeast in warm water.

Sift flour, sugar, and salt together. Add warm milk, yeast, egg and squash to flour and mix well. Set in warm place to rise double in size.

Cut down and let rise again.

Knead and form into biscuits (place on lightly greased baking sheets) and let rise double.

Bake 30 minutes at 350 degrees F.

Makes 4 dozen rolls
Source: Early American Recipes collection, 1953, by Heloise Frost