"And I will fetch a morsel of bread and comfort ye your hearts." - Genesis xxviii, 5.

Alice's Brown Bread

Two cups of sweet milk, two-thirds of a cup of New Orleans molasses, one-half cup each of white flour and corn meal, two cups of graham flour, and one teaspoonful each of salt, soda, and baking powder.

Beat the soda and salt into the milk and molasses, mingle the baking powder with the flour and stir with the corn meal and graham into the milk. Mix well together, place in three baking powder cans. Steam the bread half an hour on the stove and in the cooker six hours.

Best Boston Brown Bread

One cup each of molasses, sour milk, sweet milk, corn meal, and raisins; about three cups of graham flour, one level teaspoonful of soda, one-half teaspoonful salt, and one rounded teaspoonful of baking powder. Beat together the molasses, sour milk, and soda; then add the sweet milk, corn meal, salt, and graham flour, in which should be mingled the baking powder. Mix the ingredients thoroughly, and lastly add the raisins dredged with flour.

Put the mixture into four well greased baking powder cans with good tops. Place on the rack of the large cooker kettle. Boil thirty minutes over the fire and place in the cooker for six hours or more.

Boston brown bread, plum puddings, and other dishes that are raised with baking powder or soda should be cooked over the fire about thirty minutes to insure their lightness. Then carefully remove to the cooker, to remain the length of time given.

Put the covered cans containing the bread or other foods on the rack in the large kettle. If they do not fit closely into the kettle, place some other article with them to brace and keep them in place.

Mrs. B.'s Brown Bread

One pint of corn meal, one pint of flour, one pint of sour milk, one-half cup of New Orleans molasses, one egg, one and one-half level tea-spoonfuls of soda and one teaspoonful each of salt and baking powder. Beat together the molasses, sour milk, soda, and salt, add the egg well beaten, the corn meal, and the flour with the baking powder sifted into it. Mix thoroughly and put into baking powder cans, filling them two-thirds full. Boil on the stove thirty minutes and in the cooker six hours.

Custard Corn Bread

One cup flour and one cup white corn meal, one tablespoon sugar and two teaspoonfuls of baking powder. Mix well. Separate five eggs and beat the yolks until light and then add them to two cups of milk. Stir this into the dry ingredients and beat hard. Then add two tablespoonfuls of butter that is softened, but not melted. Mix and then add the whites of the eggs beaten to a froth, folding them in lightly but thoroughly. Pour into a mold or into several small molds. Steam over a fire fifteen minutes and place in a cooker two hours. Serve hot.

Corn Bread

Two cups of corn meal, two cups of white flour, one cup of graham flour, one-half cup of molasses, one-half cup of raisins and one level teaspoon of soda. One tablespoon of shortening melted, one tablespoon of sugar and a pinch of salt. Two cups of cold water.

Grease baking powder cans and fill half full and place in cooker kettle, filling in hot water more than half way to top of cans. Boil thirty-five minutes and place in cooker for five or six hours.