Baked Summer Squash

Ingredients

• 3 c. mashed, cooked squash
• 1 egg
• 1 1/2 c. bread crumbs
• 1 tsp. onion juice
• 1/2 c. milk
• 1 tsp. pepper
• 6 slices bacon
• 1 tsp. salt

Method

1. 1

   Broil the bacon, and add 2 tbsp. of the fat to the squash.

2. 2

   Combine ingredients and place in a buttered baking dish.

3. 3

   Bake in a moderate oven until brown.

4. 4

   Garnish with the bacon.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 32. The excerpt below is the record exactly as published.

\ tsp. pepper Method : Wash squash, add remaining ingredients, eggs beaten separately, and whites folded in last. Place in pan of hot water and bake in moderate oven until firm. 70 LABORATORY MANUAL OF FOODS AND COOKERY Baked Summer Squash Ingredients : 3 c. mashed, cooked squash i egg 2 1 c. bread crumbs i tsp. onion juice \ c. milk | tsp. pepper 6 slices bacon i tsp. salt Method : Broil the bacon, and add 2 tbsp. of the fat to the squash. Com- bine ingredients and place in a buttered baking dish. Bake in a moderate oven until brown. Garnish with the bacon. Vegetables en Casserole I Ingredients : 6 potatoes \ c. rice i turnip i tsp. salt i c. peas | tsp. pepper i c. tomatoes f tsp. allspice i onion 4 c. brown stock Method*: Prepare vegetables and wash rice. Put ingredients in layers in a casserole, add stock, cover and bake slowly 3 hours. Vegetables en Casserole II Ingredients : 2 cooked turnips 2 tbsp. butter 4 cooked carrots i tsp. salt 4 c. cooked spinach J tsp. pepper Method : Line a buttered mold with strips of carrots and turnips. Fill with spinach seasoned with butter, salt, and pepper, set in a pan of hot water and bake 20 minutes. Remove from mold and surround with white sauce. VEGETABLES AND VEGETABLE SOUPS 71 Egg

Cook this with the app: pantry check, scaling, and the assistant.