The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger.
Wash them, cut them into pieces and take out the seeds. Boil them about three-quarters of an hour, or till quite tender. When done, drain and squeeze them well till you have pressed out all the water: mash them with a little butter, pepper and salt. Then put the squash thus prepared into a stewpan, set it on hot coals and stir it very frequently till it becomes dry. Take care not to let it burn.
Summer squash is very nice steamed, then prepared the same as boiled.
This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The color is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft in a very little water. Afterwards drain, squeeze and press it well; then mash it with a very little butter, pepper and salt. They will boil in from twenty to forty minutes.
Cut open the squash, take out the seeds and without paring cut it up into large pieces; put the pieces on tins or in a dripping-pan, place in a moderately hot oven and bake about an hour. When done, peel and mash like mashed potatoes, or serve the pieces hot on a dish, to be eaten warm with butter like sweet potatoes. It retains its sweetness much better baked this way than when boiled.