2 lbs. yellow squash
1 lg. onion
1/2 tsp. salt
3 tbsp. water
5 tbsp. bacon drippings
2 eggs, beaten
1 c. milk
Crushed cracker crumbs
1 c. grated cheese
1 c. vermouth

Cook cut up squash and onion in water until tender, drain and mash. Add seasonings, egg, milk, cheese and vermouth; mix well. Pour in greased casserole, spread top with crumbs. Dot with butter. Bake at 375 degrees until knife comes out clean.