STEAMED NUT AND BARLEY LOAF
Make as in the foregoing recipe, but pack into a mould, set this in boiling water, and let it steam for an hour and a half or two hours. Let cool in the mould, and turn out to serve cold, or to slice, or to use for nut hash.
A brick-shaped mould will be made by any tinsmith to order, or the large sizes of baking-powder tins can be used to steam loaf.