Raised Brown Bread

Stir into a pint of warm water one cup of white flour, two of rye meal, and two of Indian meal, one of molasses, a small cup of good yeast, a teaspoonful of salt, and a small teaspoonful of saleratus. Pour it into a tin pudding-pan or pail. Let it rise three hours. Then set it into a kettle of boiling water, and steam four hours. Some people like to add a cup of chopped raisins.

Boston Brown Bread

Boston Brown Bread , to be baked in a Brick Oven.

Take a quart of rye meal, and the same of fine Indian meal. (If this is bitter, scald it before mixing it with the rye. If it is sweet and fresh, almost every thing in which it is used is lighter without its being scalded.) Mix with warm water, a gill of molasses, a teaspoonful of saleratus, a large teaspoonful of salt, and half a gill of yeast. Such bread is improved by the addition of a gill of boiled pumpkin or winter squash. Make it stiff as can easily be stirred. Grease a deep, brown pan, thickly, and put the bread in it, and dip your hand in water and smooth over the top. This will rise faster than other bread, and should not be made over night in the summer. If put into the oven in the forenoon, it will be ready for the tea-table. If in the afternoon, let it stand in the oven till morning. This may be steamed, as directed in the next receipt.