Rye Bread

Make and bake the same way as white bread, using two and one-half cups of spring wheat flour, then finish with rye flour. This requires a little less kneading than white bread. If liked, one tablespoonful of caraway seeds may be added.

Boston Brown Bread

Sift together in a bowl one and one-half cups of fine corn meal, one cup each of rye flour and entire wheat (or Graham) flour, one level teaspoon each of salt and baking soda. Have ready greased, four one-pound baking powder cans. Add to the dry ingredients one-half cup of best molasses, two cups of thick sour milk and one cup of seeded raisins. Stir quickly to a smooth batter, pour into the tins, place the covers on and steam two and a half hours. Remove the covers and bake in a moderate oven one-half hour.