The new home cook book

Scald two quarts of Indian meal ; when sufficiently cool add two quarts of rye meal, one-half cup of yeast, onehalf cup of molasses ; add warm water, and stir hard as you can well with a spoon ; set down to rise ; when light stir well ; put in pans to rise a second time. Steam one hour, and let bake from one-half to one hour. Mrs. G. F. De Forrest, Freeport, 111. One and a half pints of thick sour milk, one and a half cups Graham flour, one and a half cups rye flour, two cups two-thirds full of Indian meal, one-half cup of mo- lasses, salt, one heaping teaspoon soda beaten into the milk before adding the other ingredients. Steam five hours. Very fine. STEAMED BROWN BREAD. Mrs. C. G. Smith. One pint of sweet milk, four tablespoons of molasses, one cup of Indian meal, two cups of rye or Graham flour, one teaspoon of salt, one of saleratus ; mix with a spoon, and steam three hours, and bake half an hour or more. Mrs. Lamkin. One and one-half cups of rye meal, one and one-half of Indian meal, one-half cup of molasses, two and onehalf of cold water, even teaspoon of soda, a little salt ; steam four and a half hours, then put it in the oven for a very few minutes, just to take the moisture from the top. Mrs. Banks. Two cups of Graham flour, one of wheat flour, two large spoons of molasses, a little salt, one yeast cake or half cup of yeast, warm water enough to make a very stiff batter. Put it in the bake -tin, and when light enough, bake in a good oven three-fourths of an hour. , BOSTON BROWN BREAD. Mrs. F. E. Stearns. One and one-half cups of Graham flour, two cups of corn meal, one-half cup of molasses, one pint of sweet milk, and one-half a teaspoon of soda ; steam three hours. Mrs. Kent. Three and one-half cups of Graham flour, two of corn meal, three of sour milk, one-half of molasses, one and one-half teaspoons of soda ; steam two and one-half hours, and put in the oven for fifteen minutes. Mrs. E. Wood. One quart of Graham flour, one pint of wheat flour, one-half cup of brown sugar, one pint of yeast, a little salt ; let rise ; put in pans ; stand short time to rise, and then bake. BOSTON BROWN BREAD. Mrs. L. Gilbert, Evanston. Three teacups Graham flour, two teacups corn meal one-half teacup molasses, one pint sour milk, one pint water, one teaspoon soda, one teaspoon salt, put into a tin pail, covered tightly and boil four hours in a kettle. BROWN BREAD TOAST. Cut the bread in slices and toast. put it in the dish for the table, take a bowl of thick cream, add a little salt, then pour over the toast ; put it in the oven until it heats through. BROWN JOE. Mrs. O. L. Wheelock Two cups of Indian meal, two of flour, one of molasses, one pint of milk, one teaspoon of soda, same of salt ; steam six hours. TRAVELEE'S BREAD. Take Graham flour (unsifted) ;,and currants, figs, dates or raisins may be used by chopping them ; stir quite stiffly with the coldest water as briskly as possible, so as to incorporate air with it ; then knead in all tlie unbolted wheat flour you can ; cut in cakes or rolls one-half inch thick, and bake in a quick oven. STEAMED BREAD. Sophia B. Irmberg.