Souffled Squash
1 squash
1/ 2 cup butter
a pinch of salt
a pinch of pepper
1 cupful of heavy cream
2 eggs
Pare squash, cut in pieces, place in steamer and cook over boiling water about 30 minutes. Mash and season with butter, salt and pepper to taste. To 2 cups of the mashed squash add gradually one cupful of heavy cream when blended with the yolks of 2 well beaten eggs and finally, mix in the stiffly beaten whites of the eggs. Pour into a buttered souffle dish and bake in a moderate oven till firm. Serve at once.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL DECEMBER 1922