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Tea Biscuits

Follow the usual recipe and bake with two very hot radiators. BOSTON BROWN BREAD No. 1 2 cups yellow corn meal 2 cups graham flour 1 cup wheat flour 1 teaspoon salt 1 cup hot water 3 teaspoons baking soda 1 cup New Orleans molasses 1 quart buttermilk 2 teaspoons melted lard or butter Mix the corn meal, graham flour, wheat flour and salt thoroughly together. Dissolve the soda in the hot water. Whip all the liquids together; turn into the mixed flour; beat well and add the melted lard or butter. Bake in the cooker, using two very hot radiators, for about an hour and a half.

BROWN BREAD No. 2 1 quart buttermilk or sour milk 1 tablespoon melted butter 11/2 tablespoons soda 1 tablespoon salt 1 cup New Orleans molasses 4 cups coarse graham flour 2 cups yellow corn meal 1/2 cup currants or raisins 1 teaspoon cinnamon 3/4 teaspoon allspice 1/2 teaspoon nutmeg 1/4 teaspoon ginger Mix the first five ingredients thoroughly; add the flour and meal; mix well; add the fruit and spices. Bake for three hours, using two radiators.

The fruit and spices may be omitted if desired.