The Laurel Brown Bread. Sr. Olive Jones Tracy

1 qt. each of corn meal, rye meal and cold water 1 1/2 cup molasses

2 teaspns. salt 2 tablespns. oil 6 eggs

Mix water, salt, molasses, oil and yolks of eggs and add mixed meals; then stiffly-beaten whites of eggs. Steam 3 hrs., bake in slow oven 1/2 hr. 1 qt. of thin cream may be used in place of oil and water.

Halved, seeded raisins may be added occasionally or fine cut steamed prunes or broken pieces of nuts.

Crumb Brown Bread-no eggs or yeast

1 cup granular corn meal or 1 1/2 of Rhode Island meal 1/2 cup rye meal 3/4 cup molasses

1 teaspn. salt 2 cups water 2 1/2 cups (not too fine) dry Dread crumbs

Mix and steam 3 hrs.

2 cups of granella in place of the crumbs is better still.

1/2 cup sugar with 1/2 cup more of water may be used in place of the molasses. Cereal coffee may be used for the liquid, or a little browned flour may be mixed with the meal.