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Boiled Corn Bread

One and one-fourth pints each of sweet milk and buttermilk or sour cream, halt a pint molasses, one tea-spoon soda, three teaspoons cream tartar, one even table-spoon salt, one and a fourth pints each of corn meal and flour; sift the soda and cream tartar in the flour; mix all the ingredients thoroughly together and put in a buttered tin pail; cover closely, place in a kettle two-thirds full of boiling water; cover, and boil steadily for three hours, replenishing when needful with boiling water. To be eaten hot with butter. -Mrs. I. N. Burritt in "In the Kitchen."