Boston Brown Bread.

Mix together thoroughly two cupfuls of rye meal or Graham flour, one cupful corn meal, one half teaspoonful salt, and one-quarter teaspoonful soda. Add two cupfuls of milk and one-half cup molasses. Fill a greased mold two-thirds full, cover it and steam six hours or longer. The longer it is steamed the darker and richer it becomes.

Boston Brown Bread.

Mix one pint of rye flour, one quart of corn-meal, one teacupful of Graham flour, half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of yeast. Stir this with a spoon into as stiff a dough as you can, using warm water for wetting. Let it rise several hours, or over night. In the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water; beat well and turn into well-greased deep pans, and let it rise again. Bake in a moderate oven from three to four hours.

Boston Brown Bread (Unfermented).

Stir thoroughly together, wetting with sour milk, one cupful of rye flour, two cupfuls of ,corn meal, one cupful of white flour, half a teacupful of molasses or sugar, and a teaspoonful of salt. Then add a level teaspoonful of soda dissolved in a tablespoonful of water. Sweet milk may be used by substituting baking-powder for soda. The batter must be stirred thick with a spoon, and turned into well-greased pans.

Virginia Brown Bread.

Take a pint of corn-meal, and thoroughly scald with boiling water. To this, when cool, add a pint of light, white bread sponge, mix well, and add a cupful of molasses, and Graham flour sufficient to mold. When light bake for an hour and a half in a moderate oven. The quantities here given will make two loaves.