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Boston Brown Bread (One cupful each of rye)

One cupful each of rye and cornmeal, one cupful of graham flour, three-quarters of a cupful of molasses, one teaspoonful and a half of soda, one teaspoonful of salt and one pint of sour milk, one even teaspoonful of baking powder. Mix and sift together the meal, flour, salt and baking powder. Add the soda to the molasses and when it begins to foam, stir into the dry mixture. Add quickly the sour milk, beat for a moment, turn into a thoroughly greased mold and steam four hours.