Winter Squash

Cut it up, throw away the inside, and pare the pieces. The best way to cook it is in a steamer, or colander, set over a kettle of boiling water, so as not to touch the water. Cover tight, and steam one hour. Or, boil slowly in only just enough water to keep it from burning. When tender, which should be in three quarters of an hour, drain off all the water; press it, and mash with a potato-masher, stirring in a large lump of butter, and a sprinkling of salt. When dished, smooth the top, and dot it with pepper. Serve uncovered. Use what remains for "Squash Pie, or Pudding," or for "Squash Fritters."

Or, it may be made into cakes, and fried like "Potato Balls."

Summer Squash (Boiled)

Wash and pare them thinly, unless the rind is extremely tender. Put them whole into boiling water; as little as possible. Boil three quarters of an hour, till tender. Drain thoroughly, and press the water out with a plate. Stir in a large lump of butter, and a little pepper and salt. Mash and mix well with a wooden spoon. Serve hot, uncovered. If the squash is an old one, with large seeds, run it through a colander, to remove these, before seasoning.

Fried Squash

Wash and cut in round slices a quarter of an inch thick, crook-necked, summer squashes. Pare and remove the seeds if large. Sprinkle with salt, and let them stand a few moments. Then dip into beaten egg; afterwards into fine bread-crumbs, and lay in a hot frying-pan, containing a lump of butter, boiling hot. There should be only enough to cover the bottom of the pan, as squashes absorb grease. Brown the squash on both sides until tender enough to be pierced by a straw. Serve hot.

You can dredge them with flour, instead of using egg and bread-crumbs.