Scrub young, tender summer squashes and cook them whole, in the cooker,
with enough salted boiling water to fully cover them, for from one to
three hours. If they are not young enough to have a soft rind, they must
be pared and the seeds removed. It will then be better to cook them as
winter squash. When they are tender, drain off the water and mash the
squashes in a colander. This will allow a little of the juice to drain
away and leave the squashes drier. Season them highly with salt and
pepper, and add two tablespoonfuls of butter to each pint of squash. If
not very hot when mashed, reheat before serving.