Squash.
Pare the squash and remove the seeds and the stringy substance from the inside. Cut it into small pieces, and place in a stewpan with enough boiling water to cover it. Cook for thirty-five minutes; then drain off the water, and mash fine. Season with salt, pepper, and butter. For a pint of mashed squash use a teaspoonful of salt and one tablespoonful of butter. Serve very hot.
The squash may be steamed instead of boiled; in which case cook it for fifty minutes.