as DAUGHTERS OF THE ALLIES

BOSTON BROWN BREAD

1 cup cornmeal, 1 cup rye meal, 1 cup graham flour, 2% tea-
spoons soda, 1 teaspoon salt, 34 cup molasses, 2 cups sour milk or
134 cups sweet milk. ‘Mix and sift ingredients and add the molasses
and milk. Beat thoroughly and steam 3% hours in well-buttered
covered moulds. Remove the covers and bake the bread long
enough to dry the top. This may be made also with 1% cups corn-
meal iand graham meal and no rye flour.

—General Federation Magazine, Feb. 1918.

BROWN BREAD (Steamed)

2% cups graham flour, % cup molasses, pinch salt, 1 cup sour
milk, 1 teaspoon soda, 44 cup sweet milk. Mix and beat well. Steam
three hours in one tall mould or baking powder tins, well greased.

Mrs. Walter Mewing.

STEAMED BROWN BREAD

1 cup corn meal, 1 cup graham flour, 1 cup wheat, 34 cup
molasses, 2 cups sour milk, 1 teaspoon soda in sour milk, 1 teaspoon
salt, 1 teaspoon baking powder, % cup raisins.. Steam about 3
hours. This is best done in tins with covers on such as 1-ib. bak-
ing powder or coffee tins filled two-thirds full of batter.

—Mrs. Allen Haszard.

BOSTON BROWN BREAD (Steamed)

114 cups of corn meal, the same of rye and graham. Sift the
three kinds together as closely as possible, then 2 cups of Orleans
molasses 'beat in, 2 cups of sweet milk and 1 cup sour milk, and 1%
teaspoontfuls of soda put into the sour milk, 1 teaspoon salt. Beat
well, until the ingredients are thououghly blended. Put into moulds
and do not ‘have them more than half full, so there will be plenty of
room for them to swell. Steam four ‘hours. Then it should be dried
in the oven a few minutes before it is used. It can be used as a -
pudding and served with various sauces.

—FElizabeth Gist.

BOSTON BROWN BREAD

2 cups graham flour, 1 cup flour, 2 cups sour milk, % cup brown
sugar, 14 cup molasses, 1 level teaspoon soda sifted with the flour.
Floured raisins are very nice if you feel inclined to add them. Bake
in a slow oven one hour.

| —Mrs. D. E. Black.

Eats that are treats—Shamrock Products