_Grilled Trout
Chicken Saute
*Souffled Squash
Potato Croquettes
French Salad
Fruit Compote
Coffee_
_*Souffled Squash_--Take medium-sized Hubbard squash, remove seeds
and stringy portion, and pare. Place in steamer and cook over boiling
water for 30 minutes. Mash and season with Crisco, salt and pepper to
taste. To 2 cups of the mashed squash, add gradually 1 cup cream, when
blended, yolks of 2 well beaten eggs, and finally the stiffly beaten
whites of the eggs. Pour into Criscoed souffle dish and bake in
moderate oven till firm. Serve at once.