Boston Brown Bread

One pint sour milk, 1 cupful corn meal, 1 cupful graham flour, 1 cupful white flour. 1 spoonful salt, 1 teaspoonful soda, one-half cupful molasses. Steam 2 hours; bake 1 hour in 2 quart pan. Mrs. J. S. Carter.

Boston Brown Bread

Two cupfuls corn meal, 2 cupfuls flour, 1 cupful rye flour, 1 cupful graham, 1 and threc-fourths cupfuls molasses, 2 teaspoonfuls soda, 1 cupful cold coffee, 1 cupful sweet milk, 1 cupful sour milk that is beginning to turn. The bakeries sometimes keep the mixed flour ready for use. It is nice and less trouble. Mrs. F. L. Moses.

Boston Brown Bread

One heaping coffee cupful each of corn meal, rye and graham flour, sift together as well as possible and beat together

2 cupfuls of New Orleans or Porto Rico molasses, 2 cupfuls sweet milk, 1 cupful sour milk, 1 dessert spoonful soda, 1 teaspoonful salt. Pour into tin form and steam 4 hours. The pan must not be full. Do not let water stop boiling. Before serving set in the oven a short time to dry.

Sara C. Ramsey.

Steam Brown Bread

One-half cup flour, 1 cup graham, 1 cup corn meal, 1 cup sour milk, one-half cup sorghum, rounding teaspoonful soda, small pinch salt. Steam 2 and one-half hours.

Mrs. Will Hall.

Steamed Brown Bread

One cup New Orleans molasses, 2cups sour milk, 2 and one-half cups graham flour, 1 and onehalf cups corn meal, heaping teaspoonful soda, a little salt. Take lan e baking powder cans, grease well and fill a little more than half with the stiff batter, put on lids and steam 3 and one-half hours. The loaves will slip out of the cans while hot. Mrs.Mary Derr.

Southern Brown Bread

Two cups graham flour, 2 cups corn meal, three-fourths cup molasses, 2 cups sour milk. 1 teaspoon soda and 1 tablespoon salt. If fruit is desired add a cup of well washed raisins. Steam 2 and one-half hours and set in oven a few minutes.

Lidie Rodgers.