Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of
sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1½
cups of scalded milk, and when lukewarm, add ½ cup yeast, and flour
enough to knead; knead ¼ hour, let rise until light; knead again and
put it into greased tins, let rise again and bake.
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