Steam or boil a small Hubbard squash, cut in halves, until tender. Let dry on the back of the range, then remove from the shell and pass through a squash strainer. Add two tablespoonfuls of butter, one tablespoonful of cream, the beaten yolk of one egg, and salt and pepper to season. Mix thoroughly, and turn into a buttered baking dish, rounding the mixture on the top. Cover with half cup of cracker crumbs, stirred into one fourth cup of melted butter, and bake nearly half an hour in a slow oven. After boiling or steaming, winter squash may also be mashed and seasoned with salt and pepper and butter; or it may be cut into small pieces and baked as potatoes. Summer squash, as also large cucumbers, may be pared and cooked with the roast in the same manner as Franconia potatoes.