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Rye and Meal Bread

1 cup Rye Meal, 1 cup Indian Meal, 1½ cup Bread Flour, 1 heaping teaspoonful Salt, 1 cup Buttermilk, 1/4 cup Cold Water, 1 heaping teaspoonful The Great "Arm & Hammer" Soda. 1/2 cup Molasses.

Sift together the rye meal and Indian meal with a half cup Bread flour and a heaping teaspoonful of Salt. In one cup of Buttermilk and a quarter cup of water (cold) dissolve one heaping teaspoonful The Great "Arm & Hammer" Soda, and add half cup molasses, stirring all the liquid well together. Add the meal gradually, beating the mixture with a large spoon or ladle. The adding of a spoonful or two of melted butter improves the flavor and tenderness.

This batter should be soft enough so you can just about pour it into the pan or tin, which must be greased. Set into steamer and steam for about three hours, then bake for a half hour longer in oven to give it a good crust.