Summer squashes, if very young, may be boiled whole--if not, they should
be pared, quartered, and the seeds taken out. When boiled very tender,
take them up, put them in a strong cloth, and press out all the
water--mash them, salt and butter them to your taste. The neck part of
the winter squash is the best. Cut it in narrow strips, take off the
rind, and boil the squash in salt and water till tender--then drain off
the water, and let the pumpkin steam over a moderate fire for ten or
twelve minutes. It is good not mashed--if mashed, add a little butter.