One pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast. Mix into as stiff a dough as can be stirred with a spoon, using warm water for wetting. Let it rise several hours, or over night; in the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water; beat it well and turn it into well-greased, deep bread-pans, and let it rise again. Bake in a moderate oven from three to four hours.
Palmer House, Chicago.
BOSTON BROWN BREAD. (Unfermented.)
One cupful of rye flour, two cupfuls of corn meal, one cupful of white flour, half a teacupful of molasses or sugar, a teaspoonful of salt. Stir all together thoroughly, and wet up with sour milk; then add a level teaspoonful of soda dissolved in a tablespoonful of water. The same can be made of sweet milk by substituting baking powder for soda. The batter to be stirred as thick as can be with a spoon, and turned into well-greased pans.
VIRGINIA BROWN BREAD.
One pint of corn meal; pour over enough boiling water to thoroughly scald it; when cool add one pint of light, white bread sponge, mix well together, add one cupful of molasses, and Graham flour enough to mold; this will make two loaves; when light, bake in a moderate oven one and a half hours.
RHODE ISLAND BROWN BREAD.
Two and one-half cupfuls of corn meal, one and one-half cupfuls of rye meal, one egg, one cup of molasses, two teaspoonfuls of cream of tartar, one teaspoonful of soda, a little salt and one quart of milk. Bake in a covered dish, either earthen or iron, in a moderately hot oven three hours.
STEAMED BROWN BREAD.