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Updated: August 8, 2024
Closely related to yeast breads, or those in which yeast is used as the leavening agent, are breads known as HOT BREADS, or QUICK BREADS. As these names indicate, such breads are prepared in a very short time and are intended to be served while they are fresh and hot.
Thus we see what a close relation there is between starch and sugar, and why the group we are studying is sometimes called the starch-sugars. Wheat our Most Valuable Starch Food. The principal forms in which starch comes upon our tables are meals and flours, and the various breads, cakes, mushes, and puddings made out of these.
"Yes; I hope you will approve of it. There is some excellent Rhine salmon, with a sauce most popular in Treves, a sauce that has been celebrated for centuries. Next some tender venison from the forest behind Stolzenfels, which is noted for its deer. There are, beside, cakes and various breads, also vegetables, and all are to be washed down by delicate Oberweseler wine.
Shirley wants nothing but hot breads and meat and first thing we know she'll be sick on our hands." Winnie sat on the edge of the bath-tub and let her mind dwell on her woes. Rosemary tried to listen sympathetically, but she was warm and tired and if Winnie would only go perhaps she could finish the rooms in time to read a little before lunch.
The gathering of vegetables from the kitchen garden, the dressing of poultry and the baking of relays' of hot breads at meal times likewise amplified the culinary routine. Maids of all work were therefore seldom employed.
As has been pointed out, the ingredients that are actually required in the making of hot breads are flour, liquid, salt, and leavening, and to give variety to breads of this kind, numerous other materials, including sugar, shortening, eggs, fruit, nuts, etc., are often added.
Then a signal was given, and in less than one minute three hundred and fifty paper bags were produced, and three hundred and fifty plates full of oranges, apples, buns, and sweetened breads were emptied into them. The table looked as if a plague of grasshoppers had swept over it. Then each servant presented a number and received a present from the tree, and that ended the festivity.
FOUR ENTREES. Marrow patties; Salmi of pheasants a la financiere; Sweet breads a la Saint Cloud; Mutton cutlets a la Vicomtesse. SECOND COURSE. Woodcocks; Grouse; Mince pies; Plum pud ding. SIX ENTREMETS. Broccoli with Parmesan cheese; Italian creams; Croute a l'Amanas; Salad a la Rachel; Meringues a la Parisienne; Punch jelly. THE form of invitations will be found on page 49.
Because of the presence of this acid, molasses may be used with soda to form a chemical leavening agent, and when they are combined in hot breads or cake, the chemical action of the two produces carbon dioxide. However, accurate results cannot always be obtained when these ingredients are used, for the degree of acidity in molasses is as uncertain as it is in sour milk.
Fish, fowl, butcher's meat, vegetables, breads and cakes, eggs, cream, and fruit, appear in such abundance that, when every one is nearly gorged, we wonder what can possibly be done with the overplus, especially since we are told that this is a city without paupers, as yet.
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