Squash Recipe

Instructions

1. Squash is better when baked or steamed than when boiled.
2. When boiled set to cook without removing the skin, but carefully remove the seeds and strings connected with them.
3. One fourth a squash, often much less, is all that should be cooked at one time.
4. Let boil until tender, then drain off the water and set the squash, on a tin plate, skin side up, in the oven, to dry off.
5. Scrape the pulp from the shell, and press it through a ricer into a saucepan; add half a teaspoon (for a pint) of salt and two or three tablespoons of butter, also a little black pepper if approved.
6. Stir the squash over the fire until well mixed, then turn into a hot dish.