Beat together a cupful of cold boiled squash, one of milk, and two eggs. Sift together a cupful of corn-meal, one of flour, a half-teaspoonful of salt and two of baking-powder. Mix all together into a smooth batter and bake on both sides in little cakes on a hot griddle. Serve hot with sugar sprinkled on each.
PAN RELLENO
Chop onion very fine and mix with mild cheese cut in small pieces in the proportion of one-third onion to two-thirds cheese; add a few ripe olives stoned and cut in half, and a pinch of oregano. Mix this together with a dressing made of oil and vinegar: two-thirds oil and one-third vinegar. Cut off the top of a small loaf of French bread the long way, dig out the center and fill with the cheese mixture. Put the crust back on top and cover with the mixture and bake in a rather quick oven.
POLENTA
Into three pints of boiling water put a teaspoonful of salt and a tablespoonful of butter. When boiling, sift in slowly, stirring constantly, about a pint of Indian meal and boil a half-hour. Have ready, hot, a cupful of good gravy, and one of tomato sauce, made with chile. Put a layer of the cooked Indian meal in the bottom of a baking-dish, then the sauce and gravy, sprinkled with a little grated cheese. Fill the dish with these alternate layers and bake for half an hour. Serve hot with a little extra chile.