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1 cup rye meal

1 cup granulated corn meal

1 cup Graham flour

¾ tablespoon soda

1 teaspoon salt

¾ cup molasses

2 cups sour milk, or 1¾ cups sweet milk or water

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

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1½ cups stale bread 3¼ cups cold water ¾ cup molasses 1½ teaspoons salt Rye meal 1½ cups each Granulated corn meal Graham flour 3 teaspoons soda

Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.