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 butter, the sugar, beaten egg whites until stiff and fold gently in squash mixture. Melt remaining 1/2 of butter, into 10 x 13 inch pan. Gently fold the squash mixture into the melted butter and bake in preheated oven until set and brown. Be sure to rise use evaporated (canned milk), not regular milk.