RAISIN BREAD
- 1½ pints (3 cups) yellow corn meal
- ¾ pint (1½ cups) Graham flour
- ¾ pint (1½ cups) white flour
- ½ pint (1 cup) molasses
- 1 teaspoonful baking soda
- 1 gill (½ cup) hot water
- 1 teaspoonful salt
- ¾ pint (1½ cups) Sultana raisins
- Sour milk
Put the corn meal into a basin, add the flours, raisins, salt, the soda mixed with the molasses and water; make into a soft batter with the sour milk.
Fill a buttered casserole half full with the mixture, cover, and steam for three hours.