Squash Puff Recipe

Instructions

1. Press dry cooked squash through a sieve; to a half-pint add two tablespoons of melted butter, quarter of a cup of milk, seasoning of salt and pepper, and two beaten egg yolks.
2. Mix thoroughly, fold in two beaten egg whites, and turn into a buttered mold, set in a pan of hot water and bake in the oven until the center is firm.
3. Serve turned from the mold and accompanied by a rich cream sauce made from one tablespoon each of flour and butter with a cup of scalded cream or rich milk and seasoning of salt, pepper, celery salt and mace.
4. This can be baked in individual timbale molds if desired.