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Winter Squash

Cut off top of small Hubbard squash, remove seeds and stringy portion, place in pan and steam or bake about two hours until tender. Remove pulp from shell, keeping large shell intact; put pulp through ricer, season with salt, pepper and butter, and 2 tablespoons of cream. If desired, a little sugar or molasses may also be added, and return to shell. Smooth surface to a dome shape and score with knife, brush over with milk and egg, add specks of butter, then place in oven a few minutes. Serve on a folded napkin on individual plates, or on chop plates. Part of second squash is needed to make a full shell.