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Summer Squash

Boil, pare and cut into slices three summer squashes. Remove the seeds and cut the slices into squares; put them in a saucepan, cover with boiling water, add a teaspoonful of salt and boil twenty minutes. Drain carefully, mash, turn into a strainer cloth and squeeze until the squash is perfectly dry. Now put in a saucepan, add a teaspoonful of butter, half a teaspoonful of salt and a dash of pepper. Stir until the squash is very hot, and serve in a heated vegetable dish.