One cup sweet milk, 1 cup sour milk, 1 pint graham flour, 1 cup corn meal, 1 cup molasses, 1 teaspoon soda, dissolved in sour milk, 1 teaspoon baking powder. Add currants, raisins, etc., if desired, flouring well. Steam for 3 hours, then dry in oven ½ hour. - Mrs V. R. Ross.

Brown Bread

One cup rye flour, 1 cup graham flour, 1 cup corn meal, 1 teaspoon salt, 1 cup sour milk (sweet will do), ½ cup dark molasses, 6 teaspoons baking powder (whether sweet or sour milk). If sour, add ½ teaspoon soda. Flour raisins, as desired, steam 1 hour for every fraction of cup of mixture. Dry for for ½ hour in oven. - Mrs. V. R. Ross.

Boston Brown Bread

One heaping cup each corn meal, graham and whole wheat flours sifted together. Beat up thoroughly with 2 cups New Orleans molasses, 2 cups sweet milk. 1 cup sour milk, 1 dessert spoon soda and 1 teaspoon salt. Fill pans or buckets ¾ full and set in kettle of cold water. Let boil 4 hours, then dry off tops in oven and they will slip from pans perfectly.

- Mrs. Calvert.

Brown Bread

Two cups corn meal, 2 cups graham flour, 1 cup white flour, 1 cup cooking molasses, 3½ cups sour milk, 1 heaping teaspoon soda. Mix thoroughly. Fill baking powder cans 2-3 full. Steam 2 hours. - Nettie Dingman.

Brown Bread

One and a half cups Indian meal, 1½ cups rye flour, 2 cups sour milk, ½ cup molasses, 1 teaspoon soda. ½ teaspoon salt. Mix soft and steam 3 hours. This fills 3 1-pound baking powder cans, when done. - Mrs. R. F. Thaxter.