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.
1 cup corn meal
2 cups graham flour 1 teaspoon salt
½ cup sugar ½ cup molasses 1 teaspoon soda
2 cups milk
Mix and cook the same as Brown Bread No. 1.
1 cup butter 2 cups flour
½ 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.
½ cup New Orleans molasses ½ cup brown sugar ½ cup corn meal 2 cups graham flour 1½ cups white flour
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.