Squash.
Pare, quarter, take out the seeds, and lay in cold water for half an hour.
Boil in hot salted water thirty minutes for summer squash; twice as long if the “Hubbard” or other varieties of winter squash are used. Take up piece by piece, and squeeze gently in a clean cloth, put back into the empty dried pot, and mash quickly and smoothly with a wooden spoon.
Stir in a heaping tablespoonful of butter for one large squash, or two small ones.
Season with pepper and salt; heat and stir until smoking hot, then dish and serve.