Boiled Squash

Peel a large winter or summer squash, or a couple of small ones, cut them into pieces about one-inch square, place them over the fire in a saucepan of boiling salted water, and boil until tender. Meanwhile, for three pints of squash, mix together in a stewpan over the fire one tablespoonful each of flour and butter and stir them until they are brown; gradually add one pint of boiling water and a high seasoning of pepper and salt, and when it boils, set it aside until the squash is done. After the squash is drained from the water in which it was boiled, put it into the hot brown sauce and serve it without delay; or simply mash the boiled squash through a colander, beat it together with salt, pepper and butter, and serve.

Mashed Squash

Wash the squashes and cut them into small pieces without removing the skin and seeds. Place them in a saucepan of boiling water with a lump of salt and boil until soft, which will take in the neighborhood of half an hour. Then turn the squash into a cloth, mash it, and squeeze it until the moisture is extracted. Return the squash to the saucepan with one-half teacupful of cream for each pint, season it to taste with pepper and salt, and stir it over the fire until it is thoroughly hot. Then turn it onto a hot dish, and serve.

Stewed Squash

Peel a squash, cut it into small pieces and boil it in salted water until tender. Drain, put it into a clean towel and wring out all the water; put it again into a saucepan over the fire with two heaping tablespoonfuls of butter and a seasoning of salt and pepper, stir until it is hot, and then serve.