Squash Muffins Recipe

• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/2 cups sifted squash
• 1 1/2 cups scalded milk
• 1 yeast cake
• 5 cups flour

1. Dissolve the yeast cake in the milk.
2. Cream the butter, add the sugar and salt and beat together two minutes.
3. Add squash.
4. Dilute with the milk and dissolved yeast cake. Mix stiff with flour (about five cups), knead well, and let rise until light.
5. Shape into biscuit and let rise slowly.
6. Bake a half hour in a moderate oven.

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