The Monmouth Baptist ladies' cook book

One cup of granulated yellow corn meal, one cup of rye flour, one cup of graham flour, two and one-half level teaspoons of soda, three-fourths cup of molasses (Orleans), one level teaspoon of salt, two cups of sour milk. Mix the dry ingredients ; add molasses and milk and stir well. Turn into small buttered molds and steam two hours. The cover should be buttered before being placed on mold and tied on with a string. STEAMED BROWN BREAD. Miss J. M. Holt. One cup corn meal, two cups graham flour, one cup molasses, half teaspoon of salt, one teaspoon of soda, sour milk to make batter ; thin as batter cakes. Steam two or three hours and brown in the oven fifteen minutes. " STEAMED BROWN BREAD. Mrs. Francis Folsom Cleveland. Mrs. Jno. O'Dowd. One bowl Indian meal, one bowl rye flour, one bowl sour milk, one large cup molasses, one teaspoonful soda, one tablespoonful salt. Steam two and one-half hours, and bake from twenty to thirty minutes, depending upon heat of oven. BOSTON BROWN BREAD. Mrs. E. J. Pillsbury- One heaping coffee cup each of corn meal, graham and rye flour, sifted well together, two cups of N. O. molasses, two of sweet milk and one of sour, one dessertspoon of soda, one teaspoon of salt. Steam four hours in baking- powder cans, leaving- room in cans for batter to rise. Put in oven a few minutes. BOSTON BROWN BREAD. Miss Jennie Disney. One cup of corn meal, one cup of rye. meal, one cup of graham meal, one teaspoon salt sifted all together, one cup of New Orleans molasses, one dessertspoonful of soda dissolved in warm water. Add enough warm, water (not hot) to make thin batter, put in greased can or three one-pound baking powder cans with cover on tight, put in a kettle of cold water, boil three hours from time it begins to boil. Miss Alice Tapping. Two cups corn meal, one cup graham flour, two and one-fourth cups sour milk, one and one-half teaspoons soda, one teaspoon salt, one-half cup molasses. Steam three hours. This makes four loaves. Mrs. Melville Brewer. One and one-quarter cups each of graham flour, corn meal and white flour. Two teaspoons of soda, one-half teaspoon of cinnamon, one cup of New Orleans molasses, one and one-half cups of sour milk, one and one-half cups of sweet milk, one-half pound of raisins, one-half pound of currants, one teaspoon of salt. Steam three hours ; don't let water stop boiling or bread will be heavy. NEW ENGLAND BROWN BREAD. Two cups of corn meal, one cup flour, two-thirds cup of New Orleans molasses, one teaspoon of soda, one of salt, one tablespoon of butter or lard, one pint of warm water, not scalding. Put meal in dish with molasses and salt, add warm water and stir thoroughly. Set in warm place over night. In the morning add the soda dissolved in one-eighth cup of hot water, add flour with one teaspoon of baking powder. Put mixture in cans and steam six hours. BOSTON BROWN BREAD. Mrs. Oel French. Two cups of buttermilk, two tablespoons of sour ■ cream, one cup of sorghum, two teaspoons of soda, three cups of graham flour, a little salt. Let rise for about one hour, then bake slowly for one hour and a half.