Take 1 cup stewed and sifted squash, and mix in 2 tablespoons
of sugar and 1 teaspoon salt; melt 1 tablesiDoon butter in 1| cups
scalded milk, and when- lukewarm, add ^ cup yeast✪ Squash Bread, and flour enough
to knead; knead ^ hour, let rise till light; knead again, put it into
greased tins, let rise again, and bake.
UTILIZING STALE BREAD.
(1) Bread crumbs can be utilized in so many ways that every
piece of stale bread and the ends of loaves should be saved and pre-
pared for use in the various dishes which call for bread crumbs.
(2) Put the stale bread on a baking4in, and set it on the shelf in
the oven where it will dry and slightly brown; when thoroughly
crisp, place it on the molding=board, roll it finely, and keep it in a
jar well covered. These are dried bread crumbs and should not be
used for scalloped dishes or bread puddings, as they absorb so much
moisture. (3) Stale bread crumbs can be made into griddle cakes;
or used in an omelet; or used with stewed tomatoes, and in many
ways.
Steamed Stale Bread — When bread or biscuit become very dry they
may be steamed a few minutes, which will make them very palat-
able. Stale i3ieces can be freshened by dipping them in water, and
putting them for a few minutes in a moderately hot oven. A stale
whole loaf can be freshened in this way without first dipping in
water, although many cooks are not aware of it; for this purpose
the oven should not be too hot — say 260° to 300° is best. The
steam which is generated opens out the pores which had shrunk
together. Or put a stale loaf in a deep pan, cover with another pan,
and set in a moderate oven 20 minutes; then take from the pan and
set on (^nd to cool; it will cut like a fresh loaf.
BISCUITS 273
BISCUITS.
Time to Bake Biscuits, about 10 to 20 minutes.
BAKINQ=POWDER BISCUITS — Have the oven hot to begin
with, then rub a piece of butter the size of an English walnut into
a cup of flour, and butter your baking-tins Next put a level tea-
spoon of salt, and two heaping teaspoons of baking powder in the
flour, and stir it well. U]p to this time you can work leisurely, but
from this onward, work as fast as you can " fly." Add a cup of
sweet milk✪ Baking Powder Biscuits, stir it, and add enough more flour to make a soft dough;
take it out onto the molding-board, and form it quickly into a round
mass; cut it in 2 parts, then 4, then 8; give the pieces just a roll
in the floured hands, put it in the tin, and bake 8 or 10 minutes. The
oven should brown them top and bottom in that time. Everybody
likes them.
CREAM BISCUIT.— To 1 quart of flour use 2 teaspoons baking
powder a pinch of salt, and rich sweet cream to make a soft dough✪ Cream Biscuit.
Bake in a quick oven.
BEAT BISCUIT — Take 2 quarts of flour, 1 teaspoon salt, 1 ta-
blespoon of butter and 1 tablespoon of lard rubbed in the flour; mix
to a stiff dough with water✪ Beat Biscuit. Beat with the rolling-pin until perfect-
ly light, turning and folding as you work; do not cut the dough,
but break off pieces and form into little biscuits, and bake in a
quick oven.
Page 211 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take 1 cup stewed and sifted squash, and mix in 2 tablespoons of sugar and 1 teaspoon salt; melt 1 tablesiDoon butter in 1| cups scalded milk, and when- lukewarm, add ^ cup yeast, and flour enough to knead; knead ^ hour, let rise till light; knead again, put it into greased tins, let rise again, and bake.
UTILIZING STALE BREAD. (1) Bread crumbs can be utilized in so many ways that every piece of stale bread and the ends of loaves should be saved and prepared for use in the various dishes which call for bread crumbs. (2) Put the stale bread on a baking-tin, and set it on the shelf in the oven where it will dry and slightly brown; when thoroughly crisp, place it on the molding-board, roll it finely, and keep it in a jar well covered. These are dried bread crumbs and should not be used for scalloped dishes or bread puddings, as they absorb so much moisture. (3) Stale bread crumbs can be made into griddle cakes; or used in an omelet; or used with stewed tomatoes, and in many ways.
Steamed Stale Bread — When bread or biscuit become very dry they may be steamed a few minutes, which will make them very palatable. Stale pieces can be freshened by dipping them in water, and putting them for a few minutes in a moderately hot oven. A stale whole loaf can be freshened in this way without first dipping in water, although many cooks are not aware of it; for this purpose the oven should not be too hot — say 260° to 300° is best. The steam which is generated opens out the pores which had shrunk together. Or put a stale loaf in a deep pan, cover with another pan, and set in a moderate oven 20 minutes; then take from the pan and set on end to cool; it will cut like a fresh loaf.
BISCUITS 273
BISCUITS.
Time to Bake Biscuits, about 10 to 20 minutes.
BAKINQ=POWDER BISCUITS — Have the oven hot to begin with, then rub a piece of butter the size of an English walnut into a cup of flour, and butter your baking-tins Next put a level teaspoon of salt, and two heaping teaspoons of baking powder in the flour, and stir it well. U]p to this time you can work leisurely, but from this onward, work as fast as you can " fly." Add a cup of sweet milk, stir it, and add enough more flour to make a soft dough; take it out onto the molding-board, and form it quickly into a round mass; cut it in 2 parts, then 4, then 8; give the pieces just a roll in the floured hands, put it in the tin, and bake 8 or 10 minutes. The oven should brown them top and bottom in that time. Everybody likes them.
CREAM BISCUIT.— To 1 quart of flour use 2 teaspoons baking powder a pinch of salt, and rich sweet cream to make a soft dough. Bake in a quick oven.
BEAT BISCUIT — Take 2 quarts of flour, 1 teaspoon salt, 1 tablespoon of butter and 1 tablespoon of lard rubbed in the flour; mix to a stiff dough with water. Beat with the rolling-pin until perfectly light, turning and folding as you work; do not cut the dough, but break off pieces and form into little biscuits, and bake in a quick oven.
Records on this page
Squash BreadSquash BreadBaking Powder BiscuitsCream BiscuitBeat Biscuit