BOSTON BROWN BREAD
One cake Fleischmann’s yeast, one and three-fourths pint water, two cups graham flour, one-half cup sifted rye flour, two and one-half cups sifted wheat flour, one and one-half cup sifted corn meal, one tablespoonful butter, one teaspoonful salt, three-fourths cup molasses. Heat one pint of the water to boiling, and pour it over the corn meal and salt; let stand to scald a few minutes. Then add the butter, melted, one cup of water (cold), molasses, graham, rye, and wheat flours, and lastly the yeast, previously dissolved in the remaining half cup of lukewarm water; mix thoroughly; half fill well-greased baking-tins having covers, and set to rise for about two hours, or until within an inch of the top. Then grease and put on covers, and bake in moderate oven for three hours and a half; take off covers and bake for another half hour. This recipe, carefully followed, makes the original Boston brown bread. An ordinary three-pound lard-pail makes a good baking-tin for this purpose. This recipe makes sufficient for two pails. The entire process takes about six hours.
Mrs. Shipley