1 cup rye meal
1 cup graham flour
1 cup corn-meal
1 teaspoon salt
³⁄₄ tablespoon soda
³⁄₄ cup molasses
2 cups sour milk or
1³⁄₄ cups sweet milk or buttermilk
Mix and sift the dry ingredients together. Mix the liquid ingredients
and add them, gradually, to the dry mixture. Put the dough into a
well-buttered, one-quart brown bread mould or water-tight can of the
same capacity. Stand the mould in a six-quart cooker-pail in enough warm
water to come two-thirds of the way up the mould. Bring it quickly to a
boil and boil it half an hour. Put it into a hay-box for five hours. It
will not be spoiled by six hours in the cooker, but will not have quite
such a dry crust. If sweet milk is used add one tablespoonful of cream
of tartar; or omit the soda and use, instead, two tablespoonfuls of
baking powder.
Serves six or eight persons.