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 boiling, remove the cover of the mould,
and bake twenty minutes in the oven to form a crust.