the Indian cooking techniques. When people traveled, they went to foot or horseback, sleeping and eating in the forests. They carried corn bread for sustenance; the corn bread came to be called journey cake. Later when roads and taverns were built and stagecoaches carried passengers, journey cake became johnnycake, a name many easterners still use for corn bread. The kinds of bread made with cornmeal were-and still are-almost without limit. Every region has its specialities.
From the start, southerners showed a preference for white cornmeal, northerners for yellow. And pioneers on the frontier, when then ran out of yeast, made salt-rising bread. They stirred together water, a little water-ground cornmeal, potatoes, and salt. they set the mixture, uncovered, in a warm place until it absorbed bacteria form the air and began to ferment. Then they removed the potatoes and used the liquid as leavening for their bread, made with white flour.
11. In colonial times, why was corn bread more common than wheat bread?
A. The colonists preferred corn bread.
B. Corn bread did not spoil as rapidly as wheat bread did.
C. Corn was more abundant.
D. The colonists did not know how to make wheat bread.
12. Which of the following can be inferred from the passage about the preference for a particular kind of corn bread?
A. It tends to vary geographically.
B. It corresponds an individual's social class.
C. It changes over a period of time
D. It depends on whether or not the individual is a gourmet.
13. The bacteria necessary for the fermentation of salt-rising bread came form the
A. Flour
B. potatoes
C. air
D. salt
14. In the making of salt-rising bread, cornmeal was
A. used to make the liquid that caused the bread to rise
B. combined with white flour to make the bread
C. the main kind of flour used
D. used when potatoes were not available
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