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.
Cheese Straws
1 cup flour. ½ teaspoon salt. ¼ cup fat. 1 cup grated cheese. ¹/₁₆ teaspoon cayenne. 3 tablespoons water.
Cut the flour, salt, cayenne, fat, and one-half of the cheese together with a biscuit cutter until the mass is well blended. Add the water and mix well. Toss on a slightly floured board and roll 2 or 3 times until the dough is smooth. Sprinkle on one half of the remainder of the cheese and roll again. Repeat this until all the cheese is used. Roll the mass out until about ¼ inch thick. Cut in strips ½ inch wide and 6 inches long. Place the strips on a baking sheet and bake until a delicate brown, in a hot oven, about 400°F.
Waffles
1½ cups milk. 2 cups sifted cake flour. 3 tablespoons fat. 2 eggs. 3 teaspoons baking powder. 1½ tablespoons sugar. ¾ teaspoon salt.
Mix the dry ingredients, add the milk and egg yolks, then the melted fat, and lastly fold in the beaten whites of eggs. Have the waffle iron hot enough to brown the waffle quickly and well greased unless it is the electrically heated aluminum kind. In that case, add an extra tablespoon of melted shortening to the batter.