3/4 quart stale bread or muffins crumbled in 1 quart cold water 1 1/2 cups molasses

3/4 quart rye meal

3/4 quart corn meal

3/4 quart buckwheat flour 1 tablespoon salt 2 tablespoons soda 2 1/2 cups cold water

Graham may be used in place of buckwheat. Use any stale crusts or crumbs of corn bread, muffins, and other dark breads. If dried and ground crumbs are used, take only two cups. Soak crumbs in water over night; in morning, rub through colander. Sift together dry ingredients; add to first mixture alternately with cold water and molasses. Fill oiled brown bread molds two-thirds full; steam three hours. Serve with any kind of beans or with fish. Makes six or more loaves.