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Brown Loaf

Remove the crumbs of a loaf of Boston brown bread, first cutting the top off in a single slice, and leaving the walls of the shell about three-quarters of an inch thick. Set this in a bowl and fill up the space between it and the sides and the cavity in the center with very sweet, clean old napkins. Set the bowl in a steamer and steam half an hour. At the moment of serving remove the cloths and lift the loaf carefully on to a platter. Fill the cavity with creamed lobster or salmon or with fricasseed oysters, previously prepared. Fit on the top of the loaf and serve.

The crumb of the loaf may be made into a pudding thus: Add to the crumbs two tablespoonfuls of creamed butter, a small cupful of molasses, an even teaspoonful of salt, a cupful of milk, a cupful of seeded raisins, one of currants and a tablespoonful each of candied lemon and orange peel, a teaspoonful of cinnamon, half a teaspoonful of cloves and allspice, two eggs, and flour enough to make a stiff batter. Lastly add a half teaspoonful soda dissolved in a little hot water, steam in a buttered mould for three hours, and serve with a liquid sauce.