Boston Brown Bread. Corn and Rye

1 pt. warm water 3/4 cup molasses

1 tablespn. oil 2/3 - 1 cake of yeast

1 teaspn. salt 1 pt. rye meal

1 pt. granular corn meal

Mix all ingredients, let rise; pour into tins, let rise, not too light; steam 3 hrs. bake 20-30 m. in slow oven. Raisins or nuts or both are good in brown bread.

Boston Brown Bread, No. 2.

1 pt. water 1 teaspn. salt

1 tablespn. oil 1 1/3 cup pastry flour

3/4 cup molasses 1 1/3 cup rye meal

2/3 - 1 cake yeast 3 _ 3 1/3 cups granular corn meal

Mix all ingredients except corn meal, let rise, add meal, turn into tins and when risen not quite double, steam for 3 hrs. and bake 20 m. to 1/2 hr. in slow oven.

West Virginia Scalded Corn Meal Bread

1 cup Rhode Island meal 3/4 cake of compressed yeast

1 cup boiling water 1 small egg

1 1/2 cup warm water 1 - 1 1/4 teaspn. salt

3-3 1/2 cups dry meal 1 tablespn. oil

A little more meal may be used.

Scald I cup of meal with boiling water, add warm water, yeast, oil and dry meal. When light, add salt and beaten egg, let rise in the dish in which it is to be baked. The bread is best baked in an iron skillet or frying pan with a cover.

Corn Cake

Sponge-1 pt. skimmed milk 1 tablespn. sugar

1 tablespn. oil 1/2 cake yeast

4 1/4 - 4 1/2 cups pastry flour

When light; 1 teaspn. salt, 2 cups granular corn meal, 2 eggs slightly beaten. Turn into well oiled pan to depth of 1 - 1 1/2 in., let stand in warm place a few minutes, bake in moderate oven.

The quantity of flour will vary with the brand, 3 3/4-4 cups only of bread flour will be required. The eggs make a finer grained as well as lighter bread. One egg will do if eggs are scarce.