Boston Brown Bread
1 cup corn meal. 1 cup rye meal. 1 cup whole wheat flour. 1 teaspoon salt. ¾ cup molasses. 2 cups sour milk and 1½ teaspoons soda, or 1¾ cups sweet milk and 4 teaspoons baking powder.
Mix and sift the dry ingredients; add the molasses and the milk. Beat the mixture thoroughly. Pour the batter into a greased tin can or mold until it is about three-fourths full. Cover, and steam for 3½ hours. Remove the cover, and bake the bread in a moderate oven for ½ hour to dry it off. If the bread seems likely to crumble, loop a clean string around the loaf and cut slices by pulling the ends of the string.