Summer Squash or Cymbling.
There are many varieties of this vegetable, but the general rules for cooking them are the same. Unless they are extremely tender, it is best to pare them, cutting away as little as possible besides the hard outer rind. Take out the seeds, when you have quartered them, and lay the pieces in cold water. Boil until tender throughout. Drain well, pressing out all the water; mash soft and smooth, seasoning with butter, pepper, and salt. Do this quickly, that you may serve up hot.