As is well known, however, certain
kinds are typical of certain localities; for instance, beaten biscuit
and hoe cake are characteristic of the Southern States of the United
States, while Boston brown bread is used most extensively in the New
England States and throughout the East. The popular opinion of most
persons is that hot breads are injurious. It is perhaps true that they
may be injurious to individuals afflicted with some digestive
disturbance, but, at any rate, the harmful effect may be reduced to a
minimum by the correct preparation and baking of these foods.
PRINCIPAL REQUIREMENTS FOR HOT BREADS
2. Hot breads are quickly and easily made, but in this part of cookery,
as in every other phase of it, certain principles must be understood and
applied if the most satisfactory results are desired. These principles
pertain chiefly to the ingredients used, the way in which they are
measured and handled, the proportions in which they are combined, the
necessary utensils, and the proper baking of the mixtures that
are formed.
In the first place, the quality of the ingredients should be carefully
considered, because on this depends the quality of the finished product.
No one who prepares foods can expect good food to result from the use of
inferior materials. Next, the proportion of the ingredients demands
attention, for much importance is attached to this point.
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