Scrub, pare and cut the squash into pieces, removing the seeds. Put it
into a strainer that will fit into the cooker-pail, placing a rack
under it to raise it above the water in the pail. Fill the pail below
the strainer with boiling water. Steam the squash directly over the fire
for ten minutes, then put it into the cooker for from five to eight
hours, depending upon the age of the squash and the amount cooked. A
pail of not less than six quarts’ capacity should be used, so that there
may be at least three quarts of water under the squash. When tender,
mash it through the strainer, or drain it in a cheese cloth, squeezing
it as dry as possible. If it is to be served as a vegetable, season it
highly with salt and pepper, and add two or three tablespoonfuls of
butter to each pint of squash. If it is to be made into pies, omit these
ingredients.