Two cups sour milk, one teaspoon soda, two cups sweet milk, one cup molasses, one teaspoon salt, three cups corn meal, two cups graham flour, steam three hours. This recipe should be divided for a small family. - Mrs. C. H. Appleton, Williams, Ariz.

"That," said the loaf, pointing to the oven, "is where I was bred."

Brown Bread

Three cups sour milk, two cups graham flour, two cups corn meal, one cup molasses, one cup raisins, two teaspoons soda; steam three hours or till done. - Mrs. H. F. Adams, Williams, Ariz.

Brown Bread

Two cups graham flour, one cup corn meal, one cup wheat flour, mix flour well together; one cup New Orleans molasses, two cups sour milk, one and one-half cups cold coffee or water, one heaping teaspoon soda dissolved in sour milk, one teaspoon baking powder mixed well in flour, one teaspoon salt, one cup dry bread crumbs soaked in the sour milk; put in well greased tin forms, cover closely, place in boiling water, and steam constantly four hours; place in oven few minutes to dry. - Mrs. J. R. Treat, Flagstaff, Ariz.

Brown Bread

One quart of Indian meal, one quart flour, one quart buttermilk, one-half cup molasses, one tablespoon of soda, bake one hour in medium oven. - Mrs. Finney, Williams, Ariz.

Brown Bread

Two eggs, three-quarters of cup of butter, one cup of sugar, mix together then add three-quarters of a cup of molasses, cup of sour milk, one teaspoonful of soda stirred into the milk, one tablespoonful of salt, mix with half wheat flour and half corn meal to a thick batter and steam three hours. - Mrs. Montgomery, Williams, Ariz.

Brown Bread

For three small loaves. Three cups graham flour, one cup black N. O. molasses, one cup sour milk, small teaspoon soda, one teaspoon baking powder, one tablespoon melted butter, pinch of salt; steam three hours. - Miss Retta Beasley, Flagstaff, Ariz.

Boston Brown Bread

One cup wheat flour, two cups graham flour, one cup corn meal, one teaspoon salt, one-half cup molasses, one heaping teaspoon soda dissolved in hot water and stirred into molasses. Mix with enough cold water to make a medium thin batter; put in well greased moulds and steam two hours or more. - Mrs. C. M. Glowner, Williams, Ariz.

Real. Boston Brown Bread

One cup of graham flour, two cups Indian meal, cup and a half sweet milk, one cup sour milk, one cup molasses, one teaspoon soda; steam three hours without moving. - Mrs. W. Patterson, Williams, Ariz.

Sour Milk Brown Bread

One pint corn meal, one pint graham flour, one teaspoonful soda, one teaspoonful salt, one cup molasses. Mix the meal with the flour. Mash the soda and salt before measuring; sift and mix thoroughly with the flour and add the sour milk and molasses, and beat well. If not moist enough to pour, add a little warm water. Pour into well greased moulds or pails, filling only two-thirds full, cover with a tight cover also well greased. Steam three hours, set the pail in boiling water, keep the water boiling and as it boils away replenish with boiling water to keep it at same level. Remove the cover and place mould in oven fifteen minutes to dry the crust. - Mrs. Maud M. Jones, Williams, Ariz.

Steamed Brown Bread

One cup of white flour, one cup of graham flour, one cup of corn meal, one-half cup of molasses, one and one-third cups of sour milk, one teaspoon of soda, and salt. Steam four hours. Enough to steam in two one-pound coffee cans. - Mrs. H. L. Aphold, Avalon, Catalina Island.