2 cups sour milk, or 1¾ cups sweet milk or water
Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.
New England Brown Bread
| 1½ cups stale bread | |
| 3¼ cups cold water | |
| ¾ cup molasses | |
| 1½ teaspoons salt | |
| Rye meal | 1½ cups each |
| Granulated corn meal | |
| Graham flour | |
| 3 teaspoons soda | |
Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.
Indian Bread
1½ cups Graham flour
1 cup Indian meal
½ tablespoon soda
1 teaspoon salt