SQUASH SOUFFLE

3 tablespoons butter
6 tablespoons flour
1 cup milk
1 teaspoon salt
1/2 teaspoon grated onion
2 eggs, separated
2 cups mashed squash
1 cup boiled rice*
Crisp bacon (for serving)

Melt the butter in a double boiler, add the flour and mix well. Add the milk gradually and cook, stirring constantly until thickened.

Add the salt and onion and stir into the slightly beaten egg yolks gradually. Cool.

Drain and season the squash with salt and pepper. Fold cooled squash and rice into the first mixture. Fold in the stiffly beaten egg whites. Pour into buttered baking dish.

Bake in a moderate oven (325 degrees F) for 50 to 60 minutes.

Serve with crisp bacon.

*If desired the rice may be omitted, but souffle must be served immediately as it is extremely light.

Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.