CIDRACAYOTE
Take young summer squash, wash and remove stem and flower and cut into dice. Put in a stew-pan a tablespoonful of pure lard and when hot add a half-teaspoonful of finely minced onion; stir about and then put in the squash, salt and black pepper. Fry for ten minutes, stirring often, then add tender sweet corn fresh from the cob, in proportion of a half-cupful of corn to a full pint of squash. Cook until sufficiently soft to mash.