Boston Brown Bread

One cup rye meal, 1 cup corn meal, 1 cup whole wheat flour, 3/4 cup molasses, 2 cups sour milk, 2 level teaspoons soda and 1 level teaspoon salt. Mix and sift all dry ingredients thoroughly; add molasses and sour milk, then soda moistened with a little cold water. Grease 1 pound yeast powder cans, half fill with batter, place in a kettle of boiling water and steam 1 1/2 hours. This amount will make 3 nice loaves.

Currant Bread And Coffee Cake

Take a piece of dough as large as for a loaf of bread; add a small cup sugar, 1 cup currants or raisins, 1 egg, a piece of butter or lard the size of an egg, and a little cinnamon. Mix up well with the hand. Pour in greased pan and when light, bake. Coffee cake is just the same as currant bread with the currants left out. For the top take 3 tablespoons sugar, 1 teaspoon flour, a little butter and cinnamon. Crumble with the fingers, and sprinkle on top of the cake just before putting it into the oven.

Brown Bread

Two cups yellow corn meal, 1 cup rye or graham flour, 1 tablespoon salt, 2 cups sweet milk, 1 cup molasses, 1 cup sour milk, 1 teaspoon soda.

Brown Bread

Two cups yellow corn meal, 2 cups graham flour, 3 cups sour milk or buttermilk, 1 small cup molasses, 1 heaping teaspoon soda. Place in kettle of boiling water, cover tightly and steam constantly for 3 hours. This quantity is sufficient to fill a 5-pound lard bucket.

Boston Brown Bread

Two cups yellow corn meal, 1 cup rye flour, 1 cup molasses, 1 teaspoon salt. Mix this with 3 cups boiling water, then add 1 cup sweet milk, 1 teaspoon soda, and 1 cup flour. Bake 1 hour slowly, then steam 4 or 5 hours.