Squash and Corn — Spanish Style
Take 3 small summer squashes and 3 ears of corn; chop the squashes and cut the corn from the cobs. Put into a saucepan a spoonful of lard or butter, and when very hot an onion; fry a little; add the corn and squash, 1 tomato and 1 green pepper, cut small, and salt to taste. Cover closely and stir frequently to prevent scorching.