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 quits 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 stew-pan, set it on hot
coals, and stir it very frequently till it becomes dry. Take care
not to let it burn.