Melted butter, 2 tablespoons,
Milk, 1/4 cup,
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.