SQUASHES OR CYMLINS.
177. If they are old and tough peel them, but if they are young, and the rind is tender, they are better cooked with the skin on.
The round squashes may be cooked whole, but the long ones must be cut in two or three pieces, according to the size of the vessel they are to be cooked in.
Stew them in as little water as possible, till they are soft. Take them out, drain, and press them as dry as you can. Then put them in a stew-pan, add butter, pepper and salt to the taste. Add some cream if you have it.
Heat them very hot and serve them.