The New century cook book

One cup flour, one cup rye meal, one cup corn meal, onehalf cup molasses, one and one-half cups sour milk, one egg, a bit of salt, one teaspoonful soda. Steam for three hours, then set the pan in the oven for ten or twenty minutes. Mrs. Milheming. New Century Cook Book. Steamed Brown Bread. Three cups buttermilk, one cup molasses, one cup corn meal, four cups graham flour (sifted after measuring), two even teaspoonsful soda, one teaspoonful salt. Mix together and put in four one-pound baking powder cans, steam two and one-half hours, bake one-half hour. Excellent. M. C. Clark. Brown Bread. Three cups of graham flour, three-fourths cup of molasses, one full cup of sour milk, one small teaspoonful soda, onehalf cup of seeded raisins. Ellen E. Hubbard. Brown Bread. Four cups hot water, in which dissolve one heaping teaspoon soda, one and one-half cups molasses, two tablespoons shortening, mix to a stiff batter with graham flour; steam three hours or bake one and one-half hours. Mrs. Ruth McElwain. Steamed Brown Bread. Stir well together, three cups of cornmeal. two cups ryemeal, one cup flour, one cup molasses, one-half teaspoon of soda, a little salt, and enough milk and water to mix rather thin, about four cups. Pour into a pudding mould and boil four hours. A lard bucket is very good to boil it in. Mrs. H. O. Bates. Corn Bread. Into one pint of white corn meal stir an even teaspoonful of salt, one pint of sour milk, one egg, one tablespoonful lard, one-half teaspoonful soda and one teaspoonful baking powder. Pour into a well greased pan and bake in fairly hot oven half an hour or more. Mrs. G. M. D. Corn Bread with Rice — (Fine). One and one-half pints white corn meal, one cup cooked rice ; little more won't hurt), two eggs, milk enough to make batter not too thin, a good tablespoonful of lard. After meal is sifted, put in a good even teaspoonful of salt and pour in one-half pint or little more of boiling water and stir well, scalding part of the meal. Put in part of the milk to cool the mixture, add New Century Cook Book. the rice; stir and mash all up well. Beat the eggs and stir in and add enough more milk to make batter not quite as thin as for griddle cakes. Put the lard in your baking pan and warm it, greasing the pan thoroughly; then stir the surplus lard into the batter. If sour milk is used add one-half teaspoonful soda, dissolved in little hot water, and one teaspoonful baking powder and stir well. If sweet milk, leave out the soda and put two good teaspoonfuls yeast powder. Pour in your pan and bake immediately in a good oven at least half an hour. Mrs. G. M. Dugan. Corn Bread. Two eggs, one pint of sour milk, one pint corn meal, one tablespoon melted butter, one teaspoon soda, a little salt and bake in a quick oven. Mrs. B. E. Arntzen. Corn Bread. One cup buttermilk, with one-half teaspoonful of soda added; one egg well beaten, piece of butter the size of a hickory-nut, melted, one cup of corn meal, one-third of a cup of flour, teaspoonful of sugar, a pinch of salt. A choice recipe. Mrs. John F. Pershing. Corn Bread. Two eggs, two tablespoons sugar, two cups sweet milk, three teaspoons baking powder, one and one-half cups corn meal, one and one-half cups wheat flour, pinch of salt. Mrs. H. E. Ford.. Corn Bread.