Half a pint of milk, half a pint of water, a pint and a half of white
flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid
water. Scald the milk and add the half pint of boiling water, set away
to cool. Put the flour into the bread pan, add milk and water when
lukewarm and the dissolved yeast; beat well. In the morning add half a
cup of Porto Rico molasses and Graham flour enough to knead well, let it
rise for three hours, knead again, make into loaves and set in a warm
place to rise. When light bake in a moderate oven nearly an hour.