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Steamed Graham Bread (Mix cups Graham flour cup)

Mix 3 cups Graham flour, 1 cup flour, 1 teaspoon salt, 3 teaspoons soda, 1 cup molasses, 2½ cups sour milk. Cook same as Boston brown bread.

NOTE-For steaming vegetables a cheesecloth bag can easily be made with shirr string. An ordinary steamer can be used to steam meats or bread, or a special kettle for use in Fireless Cookers, is now carried by some of the large hardware firms. Whenever it is necessary to prepare food in less time than is required in the directions, take the kettle out of the cooker after it has been in one-half the time in which you have to cook in, and boil hard on a stove for 5 minutes; then put back into the cooker until time to serve. By so doing the cooking can be done in the cooker about as quickly as on the stove. Ordinarily, food should be left in the cooker at least twice as long as it takes to cook it on a stove. This is not an objectionable feature, as there is no fuel consumed and the secret of good cooking is slow and thorough cooking. For complete Time Table, see pages 68-69.