The Toronto Cook Book

Mix and sift three cups Graham flour, one cup white flour, two teaspoons baking soda, one teaspoon salt, one small cup molasses, two and a half cups sour milk; beat thoroughly and turn into a buttered mould; cover and steam three hours. Please be careful and tie top of mould down securely before putting in kettle, tieing lengthwise, crosswise and around centre of can, if can is used. New England Boston Bread "To waste not is to want not," as the old saying goes. Never allow one bit of your stale bread, neither the crusts nor the The Toronto Cook Book trimming ends taken from pieces when making sandwiches to be thrown away. Place in dish and cover with cheesecloth, and when thoroughly dried, put through meat chopper and thus always have on hand bread crumbs for use whenever required. Soak one and a half cups bread crumbs in two cups cold water over night; next day rub through a colander, add three-quarters cup molasses, one and a half cups each of rye meal, corn meal and Graham flour. If rye meal cannot be obtained, take a cup of dry bread crumbs which is equal ; mix and sift with three teaspoons soda, one and a half teaspoons salt, one and a quarter cups cold water; stir until well mixed and steam three or three and a half hours. Boston Brown Bread Mix and sift one cup rye meal, one cup granulated corn meal, one cup Graham flour, one teaspoon salt, three-quarters tablespoon soda; add three-quarters cup molasses, two cups sour milk; stir until well mixed. Turn into well-buttered mould or tins. (If you have a five-pound lard pail in house, it is excellent in which to steam brown bread). Never allow your mould or tin to be more than two-thirds full. Have cover well buttered and tie down securely by crossing top and bottom four times and twice around centre. This will hold it securely. Then place any kind of ring or stand that will set in bottom of kettle and place mould on same, allowing water to come half-way to top. Cover closely, wrapping around edge of cover an old towel if kettle is not securely covered. In this recipe buttermilk, sour milk, sweet milk or water may be used. Boston Baked Beans One quart beans, pick, wash and soak over night in pot they are to be baked in. Strain in morning through colander; sprinkle tablespoon each of salt and molasses, add one pound salt pork, scored in squares on top, fill pot with cold water. Put in oven at 9 a.m. Keep pot well filled with water hourly until just before taking up at 6 p.m. Brown Bread Three and three-fourths cups of Indian corn meal, two and one-half cups rye meal, not flour; two-thirds cup molasses, one quart milk, either sweet or sour; two even teaspoons soda, dissolved in the milk. Steam in tin pudding boiler five hours. Bread Take off cover and set in the oven with the beans until served. — E. L. McManus, 78 Elm St., Charlestown. Brown Bread Three cups Indian meal, one cup rye, one cup flour, three cups milk, one teaspoon baking soda, one cup molasses, one egg. Steam three hours and bake one-half hour. BREAKFAST AND TEA CAKES "Behold! his breakfast shines with reputation." The following recipes have been in use in my family for over thirty-five years and I feel confident that any one trying them will be very pleased with them. — Georgie D. Powell.