BOSTON BROWN BREAD.

One cup of yellow corn meal, one cup and a half
of Graham flour, an even teaspoonful of salt, an even
teaspoonful of soda, two cups of sour milk, half a
cup of Porto Rico molasses, and butter the size of a
large walnut. Sift the corn meal and soda together,
add the Graham flour and salt, then the milk and
molasses, melt the butter and stir in at the last.
Butter a brown bread mould, pour in the mixture,
steam for three hours, keep the water steadily boil-
ing, remove the cover of the mould, and bake twenty
minutes in the oven to form a crust.

BOSTON BROWN BREAD WITH RAISINS.
Follow the preceding recipe, adding a cup of rai-
sins stoned and slightly chopped. Very nice for nut
sandwiches and stewed bread.

BOSTON BROWN BREAD STEWED.
Cut the bread into dice, and when the milk boils
add the bread and stew gently fifteen minutes. The
proportion is about a cup of milk to one of bread.

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