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Raisin Bread

1/2 pints (3 cups) yellow I teaspoonful baking soda corn meal I gill (1/2 cup) hot water 3/4 pint (11/2 cups) Graham I teaspoonful salt flour 3/4 pint (11/2 cups) Sultana 3/4 pint (11/2 cups) white raisins flour Sour milk 1/2 pint (I cup) molasses Put the corn meal into a basin, add the flours, raisins, salt, the soda mixed with the molasses and water; make into a soft batter with the sour milk.

Fill a buttered casserole half full with the mixture, cover, and steam for three hours.