3 small summer squashes, 3 ears of corn. Chop squash and cut corn from cobs. Put in a Saucepan a spoonful of lard or butter, and when very hot an onion; fry a little and add the corn and squash, 1 tomato, 1 green pepper cut small and salt to taste. Cover closely, and stir frequently to prevent burning.
The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)