This vegetable should always be steamed, or at any rate not boiled in water, it being an object to get it as dry as possible so as to allow the addition of milk or cream when it is mashed. Shave off the outside thinly with a sharp knife; cut each squash in six or eight pieces. It depends upon the age and distinctness of the seeds whether they should be cut out or not; if large enough to show prominently in the mashed squash take out the entire core. Squash cooks in about half an hour, and may be allowed to simmer and dry out more after mashing and seasoning, in a pan set upon a couple of bricks.