=Boston Brown Bread=
1 Cupful of Rye Meal 1 Cupful of Graham Meal 1 Cupful of Indian Meal 1 Cupful of Sweet Milk 1 Cupful of Sour Milk 1 Cupful of Molasses 1 Teaspoonful of Salt 1 Heaping Teaspoonful of Soda
Stir the meals and salt together. Beat the soda into the molasses until it foams; add sour milk, mix all together and pour into a tin pail which has been well greased, if you have no brown-bread steamer.
Set the pail into a kettle of boiling water and steam three or four hours, keeping it tightly covered.
=Brown Bread (Baked)=
1 Cupful of Indian Meal 1 Cupful of Rye Meal 1/2 Cupful of Flour 1 Cupful of Molasses (scant) 1 Cupful of Milk or Water 1 Teaspoonful of Soda
Put the meals and flour together. Stir soda into molasses until it foams. Add salt and milk or water.
Mix all together. Bake in a tin pail with cover on for two and a half hours.
=Coffee Cakes=
When your dough for yeast bread is risen light and fluffy, cut off small pieces and roll as big as your finger, four inches long. Fold and twist to two inches long and fry in deep fat. Serve hot with coffee.