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Mashed Squash

Wash the squashes and cut them into small pieces without removing the skin and seeds. Place them in a saucepan of boiling water with a lump of salt and boil until soft, which will take in the neighborhood of half an hour. Then turn the squash into a cloth, mash it, and squeeze it until the moisture is extracted. Return the squash to the saucepan with one-half teacupful of cream for each pint, season it to taste with pepper and salt, and stir it over the fire until it is thoroughly hot. Then turn it onto a hot dish, and serve.