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.
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