Boston Brown Bread No. 1

2 cups rye meal 1 cup corn meal 1 teaspoon salt

1/3 cup molasses

1 teaspoon soda

2 cups sour milk

Dissolve the soda in the milk. Mix and sift the dry ingredients; add the sour milk and molasses; pour into a buttered mold and steam three hours. Brown in the oven twenty minutes.

Boston Brown Bread No. 2

1 cup corn meal

2 cups graham flour 1 teaspoon salt

cup sugar cup molasses 1 teaspoon soda

2 cups milk

Mix and cook the same as Brown Bread No. 1.

Scotch Short Bread

1 cup butter 2 cups flour

cup powdered sugar

Cream the butter; add the flour and sugar; knead all together thoroughly with the hands; roll out about one inch in thickness and cut in oblong cakes. Bake about half an hour, laying the bread on brown paper in an unbuttered pan.

Coarse Loaf

cup New Orleans molasses cup brown sugar cup corn meal 2 cups graham flour 1 cups white flour

teaspoon baking powder 1 cup nuts or raisins

1 pint sour milk

2 teaspoons soda Pinch of salt

Mix all the ingredients together, adding the soda dissolved in the sour milk last. Pour into a greased baking pan and bake in a slow oven about one hour.