One cup of rye meal, one cup granulated cornmeal, three-quarter teaspoonful of soda, one teaspoonful of salt, one cup of Graham flour, three-quarters cup of molasses, two cups sour milk, or one and three-quarter cups sweet milk or water.

Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mold, and steam three and one-half hours. The cover should be buttered before being placed on mold, and then tied down with string; otherwise the bread, in rising, might force off cover. Mold should never be filled more than two-thirds full. A melon-mold or one pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mold on a trivet in kettle containing boiling water, allowing water to come half-way up around mold, cover closely, and steam, adding, as needed, more boiling water.