Squash Pudding 2

6 squash, preferably white

1 cup sugar

2 tablespoons butter

3 egg yolks

1 teaspoon banana flavoring

2 teaspoons baking powder

3 heaping tablespoons flour

Meringue:

3 egg whites

1/2 to 1 cup sugar

Preheat oven to 350 F. Peel squash and dice. Boil until tender. Drain and mash. Add sugar, butter, and egg yolks. Mix well until melted. Add flavoring, baking powder. Mix well and pour into a 9 x l8-inch pan, Bake at 350 F for 45 minutes.

To make meringue beat egg whites and sugar until stiff. Be sure you can still feel sugar bits in meringue. It has to be sweet. Put on top of cooked squash and bake until brown. Turn off oven and let stand until crisp. Serve hot.

Serves 15.

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Cajun Country -- New Iberia, Louisiana