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Cream of Squash Soup

1 pint of mashed squash 1 quart milk 1 tablespoon flour 1 tablespoon butter 1 teaspoon salt 1 1/2 tablespoons sugar Whipped cream Put the squash, which may be freshly cooked or canned, with the milk, sugar and salt in a saucepan, and heat. Mix the butter and flour together, and stir the hot liquid into it. Cook gently for five minutes. Place a spoon of whipped cream on top of each individual serving.