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.
EJOTES CON VINO
Cook string-beans until tender in boiling salted water. Fry a little chopped onion and green pepper in oil until brown; add the beans and some white wine with a seasoning of salt and pepper.
ESTILO SECO
Boil a pint of pink beans until very tender in plenty of water, adding hot water as it boils away. Put in a frying-pan a heaping tablespoonful of lard and butter mixed; strain the hot beans from the pot and put into the boiling fat; add a sliced onion and seasoning of salt and red pepper. Stir well and allow to brown slightly. Ten minutes before taking from the frying-pan add seven tablespoonfuls of grated American cheese. Serve with thin slices of hot buttered toast and sliced cucumbers with oil and vinegar.