Boston Brown Bread. (No. 1.)

One pint of Indian meal, one pint of rye, or Graham flour will do, one and one-half pints of sweet milk, three-fourths of a cup of molasses, one teaspoonful of soda, and the same of salt. Steam five hours constantly, after which take it from the steamer and set it in the oven, about fifteen minutes, to dry off. Eat warm. There are steamers for this purpose, which you can get at any tin store.

Boston Brown Bread. (No. 2.)

One. quart of Graham flour, and the same of corn meal, one cup of sponge, one cup of molasses, one-half cup of butter, one teaspoonful of soda, and the same of salt. Pour enough boiling water on the cornmeal to moisten it nicely; when cool, add the bread sponge (from white bread), molasses, butter and salt; dissolve the soda in a tablespoonful of hot water, and add it with the rest of the ingredients. Stir in the Graham flour, with a spoon, until quite thick; butter a large, round tin pan, and put in the bread; let it rise; when light enough, steam two hours in a steamer. When done, dry it in the oven a few moments. This makes a large loaf.

Boston Brown Bread. (No. 3.)

One cup of sour milk, one cup of sweet milk, one-half cup of molasses, one and a half corn meal, and the same of rye flour, two eggs, one teaspoonful of soda, and the same of salt. Steam three hours.

Brown Bread. (No. 2.)

The sponge for this is the same as for white bread, which having risen, put into the pan, or kneading bowl, three quarts of Graham flour, one quart wheat and one pint of cornmeal, a handful of salt and the sponge, into which stir one tablespoonful of molasses, merely to impart a general sweetness to the flour, not by any means rendering the bread what might be called sweet. Make as stiff as in number one. It should be made over night, as it requires long rising. Make into loaves and bake each one in a separate pan, well greased. Bake in a moderate oven, and for a long time, allowing an hour for a quart-pan loaf. If rightly made and baked this delicious bread will amply repay for the trouble, and should be found on every table where there are children, and dyspeptics especially.