SQUASH OR CIMLIN

GATHER young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colander, drain off the water, and rub them with a wooden spoon through the colander; then put them into a stew pan, with a cup full of cream, a small piece of butter, some pepper and salt — stew them, stirring very frequently until dry. • This is the most delicate way of preparing squashes.