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Boiled Squash

Peel a large winter or summer squash, or a couple of small ones, cut them into pieces about one-inch square, place them over the fire in a saucepan of boiling salted water, and boil until tender. Meanwhile, for three pints of squash, mix together in stewpan over the fire one tablespoonful each of flour and butter and stir them until they are brown; gradually add one pint of boiling water and a high seasoning of pepper and salt, and when it boils, set it aside until the squash is done. After the squash is drained from the water in which it was boiled, put it into the hot brown sauce and serve it without delay; or simply mash the boiled squash through a colander, beat it together with salt, pepper and butter, and serve.