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

½ cup sugar ½ 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

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.

Coarse Loaf

½ cup New Orleans molasses ½ cup brown sugar ½ cup corn meal 2 cups graham flour 1½ cups white flour

½ 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.