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Steamed Squash Served in the Shell

Saw off the top of a Hubbard squash and steam the rest until tender. Scoop out the pulp, mash the rest of the soft portion and pass through a vegetable sieve. Season well with salt, pepper and a teaspoonful of sugar and butter; reheat, return to the shell, and score the dome-shaped surface with a knife. Serve the squash upon a doily placed on a serving-dish. This is a most attractive vegetable.