1 pt. cooked squash
1 cake yeast
1 sm. c. sugar
1/2 tsp. salt
Butter size of egg
Flour

Dissolve yeast in a little water. Add to the squash 1 cup sugar and the butter, softened; beat well. Then turn in yeast. Beat once more. Add sifted flour and stir well with a spoon. Add enough flour to make a stiff batter. Leave in a warm place overnight, then turn into greased pans and bake in a hot oven.