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Squash Puffs

Press dry cooked squash through a sieve; to each cupful add 2 tablespoonfuls of melted butter, 4 tablespoonfuls of milk, salt and pepper to taste, 2 beaten egg yolks. When well beaten fold in carefully the 2 whites stiffly beaten. Turn into buttered cups or molds, stand in a pan of hot water, place in a moderate oven until firm in the center. Turn out carefully and serve with a good white sauce.