Boston Brown Bread.
3 gills of corn meal.
3 gills of rye meal.
5 gills of sweet milk.
1 gill of molasses.
1 level teaspoonful of salt.
1 level teaspoonful of soda.
2 tablespoonfuls of cold water.
Sift all the meal into a bowl. Put the milk, molasses, and salt into a bowl. Dissolve the soda in the cold water and add to the liquid ingredients. Stir this into the meal and beat vigorously for five minutes or more; then put into a well buttered brown-bread tin and steam for five hours; or the batter may be put into three one-pound baking-powder cans. They will steam in less time than if in the large loaf. Whatever sort of tin the loaf be steamed in, it must have a cover. It will do no harm to cook this bread more than five hours, but if in the large loaf it must not cook less. Graham meal may be substituted for the rye.