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Missouri Brown Bread

One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths cup sour milk, one and one-half tea-spoons soda, one and one-half pints cold water. Put on stove over cold water (all brown breads are better when put on to steam over cold water, which is afterwards brought to the boiling point and kept constantly boiling until bread is done); steam four hours, and brown over in the oven.-B. S. J., St. Joe, Mo.