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 1-1/2 cups of scalded milk, and when lukewarm, add 1/2 cup yeast, and flour enough to knead; knead 1/4 hour, let rise until light; knead again and put it into greased tins, let rise again and bake.
