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WINTER SQUASH (an American recipe)

Winter squashes are stewed in the same way as others, but they must remain on the fire a little longer. Cut up the squashes in pieces of an inch thick, having first pared them, if old, extract the seeds and boil the pieces until they break, mash them with a spoon, boil them a little longer, and when they are done squeeze them through a colander. Mix them with a little salt and a small quantity of butter. If kept in a dry place winter squashes will remain good all the winter, but if they are once frozen, they lose their flavour and are apt to decay. They are richer and firmer than the summer kind.