Baked Squash

Wash a Hubbard squash, cut in halves and remove seeds and pith. Bake in a moderate oven until tender. When done scoop out pulp from the shell, mash, season with salt, pepper and butter and replace in shell. Return to oven to brown.

Squash Souffle

Hot steamed squash, 2 cups. Brown sugar, 1 tablespoon. Lard, 1 teaspoon.

Pepper, 1/8 teaspoon. Milk, 1 1/2 cups. Eggs, 2.

Force the hot squash through a sieve before measuring. To it add the brown sugar, lard, pepper, milk, and the yolks of the eggs, beaten until thick and lemon colored. Lastly cut and fold in the stiffly beaten whites of the eggs, turn into a buttered baking dish and bake until firm.