Fluffy Yellow Squash
1 1/2 lbs yellow squash or 3 cps cooked mashed squash
1 1/4 tsp salt
1/2 cp water
1/4 tsp pepper
2 tbsp butter or fortified margerine
2/3 cp hot milk
1 - Remove seeds and pithy part of squash.
2 - Cut in pieces, place in a pan with tight fitting cover,
add 1/2 cp water.
3 - Cook on high heat until boiling and finish cooking on low heat.
4 - When squash is tender, take a large spoon and scoop squash from shell.
5 - Mash thoroughly or put through a ricer.
6 - Add salt, pepper, butter or margerine, and hot milk.
7 - Beat until light and fluffy. Reheat if necessary.