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SERVING HOT BREADS
34.
Hot breads, in contrast with yeast breads, are intended to be eaten hot, and, to be most
satisfactory, should be served as soon as possible after they are baked. They usually take the place of
bread in the meal for which they are served, but there are various ways of using them whereby variety is
given to them and to the meal. A favorite combination with many persons is hot biscuits or muffins
served with honey. If honey is not available, jam, preserves, or sirup may be substituted to advantage. A
mixture made like baking-powder biscuits and baked or steamed is especially good when served with
chicken or meat stew poured over it. The same mixture sweetened and made a trifle richer may be
served with fruit and cream for short cake. For afternoon tea, tiny muffins and biscuits about the size of
a 50-cent piece are very attractive. Then, too, if they are split and buttered, they may be served with
salad for a light luncheon.
Hot breads baked in the form of a loaf require some attention as far as preparing them for the table is
concerned. Gingerbread and corn cake are better if they are broken rather than cut while hot. In case
they are preferred cut, a sharp knife should be employed, and, to obtain slices that have a good
appearance, the knife should be heated and the cutting done before it cools. Usually, gingerbread is
served plain, but the addition of icing improves it considerably and provides a simple cake that can be
used for dessert.
RECIPES FOR HOT BREADS
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