1. Take two cups of rye meal, two cups of Indian meal, and one-half cup of flour; salt, and a teaspoonful of saleratus should be added to this; it can be mixed with water, but is nicer when sour milk is used; it must be made soft enough to run; bake slow and long.

2. Four cups sour milk, four cups corn meal, two cups rye meal, one-half cup New Orleans molasses, soda to sweeten milk; bake it in a deep dish two hours.

Steamed Brown Bread

One cup of molasses, two and a half cupfuls of sour milk, one tea-spoonful of soda dissolved in a teaspoonful of warm water, two cups of graham flour, one cup corn meal, teaspoonful of salt; steam three hours, and then set a few minutes in the oven.

Brown Bread

One cup of corn meal, one cup of graham flour, one cup of sour milk, one cup of warm water, one-half cup of molasses, one teaspoonful of soda, a little salt; steam two hours; serve at table hot.

Boston Brown Bread

Take three teacups of corn meal, stir into it two cups of boiling sweet milk; when cold, add one teacup of molasses, one cup of wheat flour, and one cup of sour milk; into the sour milk stir well one teaspoonful of soda; add one-half teaspoonful of salt; steam three hours.

Boston Brown Bread

One quart rye meal (not flour), two quarts of corn meal, two-thirds of a cup of molasses, into which beat a teaspoonful of soda; add a teaspoonful of salt, and mix quite soft with boiling water, and bake.

Mrs. M.'s Brown Bread

Scald one pint of brown flour, make it thick as thick mush, then put in half a cup of yeast, and let this sponge stand over night; in the morning mix it up with white flour, and sweeten to taste. This quantity makes into two small loaves. It requires longer to bake than white bread.

Brown Loaf

One coffeecup of molasses, one teaspoonful of soda dissolved in one-half teacupful of boiling water; stir into the molasses until it foams, then mix into it graham flour and corn meal (in the proportion of three to one) enough to make a thick batter, and then add one tablespoonful of lard; pour into a mold, and steam four hours; to be eaten hot; very nice as a pudding with sauce.