One cup of prepared squash pulp,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One tablespoon of melted butter,
Two teaspoons of salt,
One teaspoon of paprika,
One cup of very thick cream sauce,
Yolks of two eggs.

Beat to blend and then carefully fold in the stiffly beaten whites of
two eggs. Pour into well-greased individual custard cups and set in
a pan of warm water. Bake slowly in a moderate oven until firm in the
centre, usually about twenty minutes. Let stand about three minutes
after removing from the oven and then turn on a slice of toast and
cover with cheese sauce and serve.

SQUASH ITALIENNE

One and one-half cups of prepared squash pulp,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two tablespoons of finely minced parsley,
Two tablespoons of finely minced onions.

Mix thoroughly and then dice two ounces of salt pork. Brown the salt
pork nicely and then drain off about one-half of the fat in the pan.
Turn the squash mixture on the salt pork and heat and serve.

SQUASH PIE

Wash and then cut the squash into pieces and then boil until tender
and drain; rub the pulp through sieve. Measure, and to each cup add

One cup of sugar,
Two tablespoons of melted butter,
Two well-beaten eggs,
One cup of milk,
One-half teaspoon of nutmeg.

Beat well to mix and then pour in a pie tin which has been lined with
plain pastry. Sprinkle one-half cup of currants over the top and bake
for one-half hour in a slow oven.

BAKED SQUASH

Cut a slice from the top of the squash and remove the seeds and the
string fibre. Now add

One tablespoon of melted butter,
One-half teaspoon of salt,
One-half teaspoon of paprika.

Cover closely with a lid and then bake in a slow oven until the pulp
is tender, usually about thirty minutes. Remove the lip and scoop
out the pulp with a spoon, piling it into a hot vegetable dish, and
garnish with finely chopped parsley and then serve.

SQUASH BISCUIT

Place in a bowl

Three and one-half cups of sifted flour,
One teaspoon of salt,
Five teaspoons of baking powder.

Sift to mix and then rub in five tablespoons of shortening and mix
to a dough with one cup of prepared squash pulp. Work to a dough and
blend evenly, then roll out on a slightly floured board three-quarters
of an inch thick. Cut and brush the tops with milk and bake in a hot
oven for fifteen minutes.

Squash ma