The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Boston Brown Bread

• 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.