One pint of corn meal, one-half of a pint of rye meal, one-half of a pint of graham flour, one-half of a pint of wheat flour; mix all with one teaspoonful of salt. Dissolve one yeast cake with one-half of a cup of molasses and one quart of buttermilk or sour milk and one-half of a teaspoonful of soda. If fresh milk is used, take a little more yeast and no soda; mix all well, and if too stiff add a little water. Make no stiffer than corn muffins; put in well greased, deep tins, with cover; do not fill them half full. Set in a pan with one and one-half inches of water, so as to steam or boil from bottom, or bake in a steamer. Bake three or four hours in a medium oven; after two hours cool down the oven to 360 degrees.
Ingredients are the same as above, only use in place of the yeast two tablespoonfuls of good baking powder.