"Quick" breads may be mixed and baked the day before, and warmed over for breakfast.

Quick breads take less time in the making than yeast bread. Then, too, we like a change in our bread foods. Mollie Stark's grandmother could remember seeing baking done in the brick oven once a week. A fire was made inside the oven, the ashes were swept out when the fire died down, and the food was cooked when the bricks or stones of the oven had cooled a little. Cake and pies were baked first; then, white bread; and last of all the brown bread, beans, and Indian pudding were put in, to be taken out for Sunday morning breakfast. (Frontispiece.) This baking was an important event and took all day; enough cake, pies, and bread were baked for a week. How convenient, then, between times to bake johnnycake or hoecake on a board before the open fire, or to make quick biscuit with sour milk and salera-tus and to bake them in the bake kettle that stood over the glowing coals with other coals of wood put on top of the iron cover. Mrs. Stark, the grandmother, was delighted when Miss James asked her one day to show the cooking class how to make a johnnycake like that she used to eat in her old home in Rhode Island. There they use white corn meal, as people are likely to do in the South, and the johnnycake is something like the southern hoecake. The class went one afternoon to the pleasant old homestead, where the grandmother was one of the happiest and busiest members of the household. Mrs. Stark explained that the name johnny-cake is given to different corn-meal breads in different places, and that she is always careful to explain that hers are :