Baked Brown Bread I

To 1 pt light bread sponge add 1/2 cup molasses and a little salt, and when well mixed stir in graham flour until the batter is quite thick. Put in well greased bread tins to rise, and when light bake a little longer than white bread.- [Mrs. E. W., N. Y.

Baked Brown Bread II

Put 1 cup molasses and Ï teasp soda over the fire and stir until it foams, then add 1 pt sweet milk, 1 teasp salt, and 4 cups graham flour sifted with 2 teasp baking powder. If all graham flour is not liked use 3 cups graham and 1 cup white flour. ' Stir well, put into well greased tins, let stand 2 hours to rise, and then bake.-[E. T., N. Y.

Steamed Brown Bread I

To 1 cup white flour add 1 cup graham flour, 1/2 cup yellow corn meal, 1 teasp soda dissolved in 1 1/2 cups sour milk, 1/2 cup N O molasses, and pinch salt. Steam 2 1/4 hours, then put in the oven about 5 minutes.-[Mrs. J. W. Van B., Wis.

Steamed Brown Bread II

To 3 cups sifted graham flour add 1 cup corn meal, 1/2 cup sugar, 1 cup molasses, 2 cups buttermilk in which dissolve 2 teasp soda, 1/2 teasp salt, and lastly 2 cups seeded raisins dredged with flour. Put into 1-lb baking powder cans well greased, filling a little over half full. Steam 3 hours.-[A. C., Pa.

Steamed Brown Bread III

To 2 cups corn meal add 2 cups rye meal, 1/2 cup molasses and 1 heaping teasp salt. Mix well and then stir in 3 cups boiling hot water. When smooth add 1 cup sour milk in which 1 teasp soda has been dissolved, and then add 2 cups sifted graham flour. Mix well, steam 4 hours, and then bake 1/2 hour.-[Mrs. C. E. W., Mass.