Steam for two hours.

Mash fine, or run through a vegetable sifter, and, for a quart or so of squash, allow a piece of butter the size of an egg, a teaspoonful of salt, and a saltspoonful of pepper.

Serve very hot.
SUMMER SQUASH, OR CIMLINS.
Steam as directed above, taking out the seeds, but not peeling them.

Mash through a colander; season, and serve hot.

If very young, the seeds are often cooked in them.