Peel the squash, slice thin, put in a saucepan and add boiling water to
come nearly to the top of the squash. When nearly tender add an onion, a
bay leaf and several sprigs of parsley. When tender mash through a fine
sieve, return to the fire, let it come to a boil, stir in a heaping
tablespoonful of butter, a heaping teaspoonful of flour, season with
salt and pepper and a tiny pinch of mace. Have almost as much boiling
milk as puree, remove from the fire and stir together, add two
tablespoonfuls of cream, and serve at once.