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Brown Bread

One pint of corn meal; one-half cup of yeast, or one-half cake; one-half cup of molasses; one-half teaspoon of salt; one saltspoon of soda; one pint of rye meal. Place the corn meal in a mixing bowl, and scald it with just enough boiling water to wet it. Let it stand ten minutes; then put in cold water enough to make a soft batter. When the batter is lukewarm, add the yeast and the molasses, the soda dissolved in a little cold water, the salt and the rye meal. Beat the mixture well, and let it rise over night; or if made in the morning let it rise until it cracks open. Then stir it down, put it in a buttered and floured tin to rise again, and sprinkle flour over the top. Bake in a moderate oven for two hours.

STEAMED BROWN BREAD (Sour Milk) - Three cups sour milk; three-fourths cup of molasses; a tablespoon shortening (half butter and lard); one dessertspoon soda; a teaspoon salt; two cups each of Indian meal and graham flour. Steam three and one-half or four hours. Cover the vessel in which it is cooking, and do not let water stop boiling after it begins. Keep plenty of boiling water at hand to add from time to time. Raisins may be added to any of the recipes for steamed brown bread.