Stewed Summer Squash
Directions
Wash and peel the desired number of summer squashes, remove the seeds, and cut into small pieces. Put over the flame in just enough water to start the cooking and add sufficient salt to season well. Cook until tender enough to be pierced with a fork and most of the water is boiled away, being careful not to scorch. Remove from the fire, season with pepper, and add 1 tablespoonful of butter for each four persons to be served. Mash until the squash is as fine as desired and serve at once.