Brown Bread
One quart of light bread sponge, one-half teacup of molasses. Stir into the above, with a large spoon, unbolted wheat meal, until it is a stiff dough. Grease a deep pan, put the mixture in; when light put the pan over a kettle of hot water (the bread well covered), and steam for half an hour. Then put in the oven and bake until done. Especially good for dyspeptics.--Mrs. D. Cone.