Before it is placed on the table, it
should be cut in slices, the thickness of which will depend on the
preference of the persons who are to eat it. If the loaf is large in
size, the pieces should be cut in two, lengthwise of the slice, but in
the case of a small loaf the slices need not be cut.
Various receptacles for placing bread and rolls on the table, such as a
bread boat, a bread plate, and a bread basket, are also used to add
variety in serving. Whichever of these is selected, it may be improved
in appearance by the addition of a white linen doily. For rolls, a
hot-roll cover is both convenient and attractive. Sometimes, especially
when a large number of persons are to be served, a roll is placed
between the folds of each person's napkin before they are seated at
the table.
Occasionally bread becomes stale before it is needed on the table. Such
bread, however, should not be discarded, especially if the loaves are
uncut. Uncut loaves of this kind may be freshened by dipping them
quickly into boiling water and then placing them in a very hot oven
until their surface becomes dry. If desired, slices of bread that have
become stale may be steamed in order to freshen them; but unless great
care is taken in steaming them the bread is liable to become too moist
and soggy.
* * * * *
RECIPES
BREAD RECIPES
70.
Pages:
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266