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1½ cups Graham flour

1 cup Indian meal

½ tablespoon soda

1 teaspoon salt

½ cup molasses

1⅔ cups milk

Mix and steam same as Boston Brown Bread.

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3 cups Arlington meal

1 cup flour

3½ teaspoons soda

1 teaspoon salt

1 cup molasses (scant)

2½ cups sour milk

Mix same as Boston Brown Bread and steam four hours. This bread may often be eaten when bread containing corn meal could not be digested.

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2 cups scalded milk

3 tablespoons butter

2 tablespoons sugar

1 teaspoon salt

1 yeast cake dissolved in

¼ cup lukewarm water

Flour

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat, and roll out to one-third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one-half of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.