This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (blurry text is from the original print).
2 cups cooked, mashed yellow squash
2 eggs, beaten
1 small onion, chopped
1 Tbsp. sage
Salt and pepper to taste
1/2 cup cracker crumbs
Hot salad oil
Combine squash, eggs, onion, seasonings and cracker crumbs. Mix well. Drop mixture by tablespoons into hot oil. Cook until golden brown, turning once. Yield: six servings.