Souffled Squash
Take medium-sized Hubbard squash, remove seeds and stringy portion, and pare. Place in steamer and cook over boiling water for 30 minutes. Mash and season with Crisco, salt and pepper to taste. To 2 cups of the mashed squash, add gradually 1 cup cream, when blended, yolks of 2 well beaten eggs, and finally the stiffly beaten whites of the eggs. Pour into Criscoed souffle dish and bake in moderate oven till firm. Serve at once.