Melted butter, 2 tablespoons,

Milk, 1/4 cup,

Eggs, 2,

Cream sauce,

Salt, pepper, celery-salt, mace. Press the cooked squash dry through a sieve. To a half pint of the pulp add 2 tablespoons of melted butter, 1/4 cup of milk, season with salt and pepper, 2 beaten egg-yolks, and mix all thoroughly; next stir in the beaten whites, turn the whole into a buttered mold, set in a pan of hot water, and bake in the oven till the center is firm.

Serve turned from the mold, accompanied by rich cream sauce, seasoned with salt, pepper, celery-salt and mace. This can be baked in individual timbale molds if so desired.