Squash Bread

Ingredients

• 1 cup stewed and sifted squash
• 2 tablespoons of sugar
• 1 teaspoon salt
• 1 tablespoon butter
• 1| cups scalded milk
• ^ cup yeast
• flour enough to knead

Method

1. 1

   Mix squash, sugar, and salt.

2. 2

   Melt butter in lukewarm milk, add yeast, and mix.

3. 3

   Add flour to knead.

4. 4

   Knead for half an hour, let rise until light, knead again, place in greased tins, let rise again, and bake.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 210. The excerpt below is the record exactly as published.

SQUASH BREAD. 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 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, 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 ta- blespoon of butter and 1 tablespoon of lard rubbed in the flour; mix to a stiff dough with water. 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. ENTIRE WHEAT BEAT BISCUIT.— Take 1 quart whole wheat flour, 3 rounded tablespoons lard, 4 tablespoons sugar, 1 teaspoon salt, 1 cup each of water and milk; mix thoroughly, lay it on the molding^board, and beat with the rolling=pin until it ceases to be sticky; roll out, cut into biscuits (be sure and thoroughly prick each one), and bake f hour in a moderate oven. For Wafers take some of the dough so prepared, roll thin, but- ter it, beat again, roll very thin, cut out, and bake. RAISED BISCUIT — Set a sponge of 2 cups milk, a little salt and -^ cake compressed yeast, and let it rise; beat butter the size of an egg with 2 tablespoons sugar and 1 egg; stir them into the sponge, adding flour to make a stiff batter; stir well, let it rise, and when light, take dough enough with a spoon for each biscuit, work light- ly into shape, put in a pan, let rise, and bake. MILK BISCUIT.— Rub ^ lb. butter and 1 saltspoon of salt into 2^ lbs. flour; add 1 cup yeast and enough boiled milk (have it 18 271 BUNS, RUSKS, EOLLS, ETC lukewarm wlien used) to make a tolerably stiff dougli; kuead well, let it rise over night, knead again in the morning, put into greased tins, let rise, and bake in a quick oven. BUTTERMILK BJSCUIT.— Sift 4 cups flour, add 1 teaspoon soda, ^ teaspoon salt, and rub in one tablespoon lard, and 1 tablespoon butter

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