1 lb. yellow squash
1 1/2 c. sugar
1 1/2 c. plain flour
4 eggs, separated from yolks
1 sm. can Carnation milk, well beaten
1 tsp. vanilla
Cook squash until tender; drain well in a colander.
Place in a large bowl with 1/2 of oleo, the sugar,
beaten egg whites until stiff and fold gently in
squash mixture. Melt remaining 1/2 of oleo, into
10 x 13 inch pan. Gently fold the squash mixture
into the melted oleo and bake in preheated oven
until set and brown. Be sure to rise use evaporated
(canned milk), not regular milk.