2 Summer squash.
2 eggs.
2 rounded TB. flour.
1 C sugar salt & pepper to
2 taste
Dash nutmeg.
1 C. rich milk. Pare squash
cut in small pieces, then
boil until tender, drain mash
with piece of butter size of a
walnut, add sugar salt & pepper
& nutmeg. Then add beaten egg
yolks. Mix well & flour & milk
until smooth. Last add beaten
whites & pour into a well buttered
casserole in a moderate oven
slowly about 45 minutes
300 to 325
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# Squash Soufflé
## Ingredients
- 2 summer squash
- 2 eggs, separated
- 2 rounded Tbsp flour
- 1/2 cup sugar
- Salt and pepper, to taste
- Dash of nutmeg
- 1 cup rich milk
- Piece of butter, size of a walnut
## Instructions
1. Pare (peel) squash and cut into small pieces.
2. Boil squash until tender, then drain and mash with a piece of butter the size of a walnut.
3. Add sugar, salt, pepper, and nutmeg to the mashed squash.
4. Add beaten egg yolks. Mix well.
5. Add flour and milk and mix until smooth.
6. Last, fold in beaten egg whites.
7. Pour into a well-buttered casserole.
8. Bake in a moderate oven slowly, about 45 minutes, at 300°F to 325°F.
1) Wash the squash.
2) Cut or break into pieces of suitable
size for serving
3) remove seeds and stringy parts
from each piece. Do not pare
4) Place the pieces soft part up on
a baking sheet.
5) Bake in a hot oven 400° to 500° f
for 1 hr. or until tender)
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6) Place a piece of butter on each
piece and salt and pepper.
7) Serve.
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# Baked Squash
## Ingredients
- Squash
- Butter
- Salt
- Pepper
## Instructions
1. Wash the squash.
2. Cut or break into pieces of suitable size for serving.
3. Remove seeds and stringy parts from each piece. Do not pare.
4. Place the pieces soft part up on a baking sheet.
5. Bake in a hot oven 400° to 500°F for 1 hr. or until tender.
6. Place a piece of butter on each piece and salt and pepper.
7. Serve.
