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
colour 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, and mash it
with a very little butter, pepper and salt.