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Steamed Summer Squash

Unless the squash is very tender, pare it thinly, cutting away little but the outer rind. Cut it in slices, and if the seeds are young and small do not remove them; if at all large, however, take them out, lay the squash on a plate, set it in a steamer over a kettle of boiling water and steam until tender, usually from thirty to forty minutes. Take it from the steamer, drain off any water that may be upon it, place it in a stewpan, and mash well. Add butter, salt and pepper to taste, and set the stewpan on the back of the range for fifteen minutes, uncovered, for the squash to dry as much as possible, stirring it once or twice meanwhile. Reheat, and serve. This kind of squash may also be boiled and served in the same way, but it is rather more wet when boiled than when steamed.