Boston Brown Bread

1 cup corn meal

1 cup rye meal

1 cup Graham flour

2 1/2 teaspoons soda

1 teaspoon salt

3/4 cup N. O. molasses

2 cups sour milk or 1 3/4 cups, of sweet milk or water

Process

Sift together the dry ingredients, add the molasses and gradually milk, beat thoroughly, turn into well buttered molds and steam three and one-half hours. The covers should be buttered before placing them on molds and tied down with a string if they do not lock. Remove covers and set molds in oven to dry off top of loaves.

Boston Brown Bread With Fruit

Follow recipe for Boston Brown Bread, adding three-fourths cup seeded and shredded raisins, add these to the dry ingredients, then continue as in foregoing recipe.

Steamed Brown Bread

2 1/2 cups corn meal

1 teaspoon salt

3/4 tablespoon soda

2 1/2 cups graham flour

1 cup molasses

2 1/2 cups rich sour milk

Process

Sift together the first three ingredients; add unsifted graham flour. Add molasses to sour milk and stir into first mixture. Mix well and beat two minutes. Turn mixture into well buttered brown bread molds to two-thirds their depth and steam three and one-half hours. The water must continue to boil throughout the entire period of steaming. This mixture may be baked in a well buttered, small iron bread pan.

Raised Brown Bread No. 2

2 cups boiling water

2 cups corn meal

1/3 yeast cake dissolved in 1/2 cup lukewarm water

2 cups rye meal or flour

1/2 cup brown sugar or molasses

2 teaspoons salt

1/8 teaspoon soda

Process

Pour boiling water over corn meal. When lukewarm add yeast-cake dissolved in half cup lukewarm water; add remaining ingredients in the order given. Beat thoroughly, cover closely and set in a warm place to rise over night. In the morning beat, pour into buttered bread pans and bake in a moderate oven from one and one-half to two hours. This bread is best baked in an iron brown-bread pan or a bowl-shaped crock.

Steamed Corn Meal (Raisin Or Date Bread)

1 1/2 cups corn meal

1 cup rye meal

1/2 cup flour

1 1/2 teaspoons soda

1 cup milk

1 teaspoon salt

3/4 cup molasses

1 cup water

1 cup dates stoned and cut in small pieces or seeded raisins cut in halves

Process

Sift together the dry ingredients; add dates or raisins, then add molasses, water and milk gradually while stirring constantly until well mixed. Turn into well greased, brown bread molds to two-thirds their depth and steam three hours.

Corn Meal Date Bread (Quick Bread)

3/4 cup corn meal

3/4 cup white flour

1 cup graham flour

1/2 tablespoon salt

1 3/4tablespoon baking powder

1/4 teaspoon soda

1 egg well beaten

1/4 cup molasses

1 cup dates stoned and cut in pieces 1/2 cup English walnut meats broken in pieces Grated rind

1/2 lemon

1 tablespoon melted lard

1 1/3 cups skimmed milk

Process

Sift together the dry ingredients. Add the dates and walnut meats. Add molasses, shortening and milk gradually, stirring constantly. Add egg beaten until thick and lemon tinted and grated lemon rind. Beat until ingredients are well blended. Turn into a well greased, brick-shaped bread pan, cover. Let stand twenty minutes. Bake in a "bread oven" fifty minutes.

Fried Corn Meal Muffins

1 cup corn meal

2 cups scalded milk

2 eggs unbeaten

1/2 cup flour

1 tablespoon sugar

1 teaspoon salt

1 tablespoon bacon fat

Process

Pour scalded milk over corn meal; mix well and let stand until cold. Add eggs one at a time and stir thoroughly between each addition:. Sift together flour, sugar and salt. Add to first mixture and beat one minute. Drop by tablespoonfuls into deep, hot fat, fry and turn as doughnuts until well browned. The fat should not be too hot when muffins are dropped in; after the first two minutes increase the heat and finish frying. Drain on brown paper; split, butter and serve at once.