Boston Brown Bread

BOSTON BROWN BREAD.--A hot bread that finds favor with most persons is Boston brown bread.

Such bread, instead of being baked in the oven, is steamed for 3-1/2 hours. It may be made plain, according to the accompanying recipe, or, to give it variety, raisins or currants may be added to it. Boston brown bread may be steamed in an ordinary coffee can, in a large baking-powder can, or in a can that is made especially for this purpose. A regular steaming can for Boston brown bread is, of course, very convenient, but the other cans mentioned are very satisfactory. A point to remember in the making of brown bread is that the time for steaming should never be decreased. Over steaming will do no harm, but under steaming is liable to leave an unbaked place through the center of the loaf.

BOSTON BROWN BREAD (Sufficient for One Medium-Sized Loaf)

• 1 c. white flour
• 1 c. graham flour
• 1 c. corn meal
• 3/4 tsp. soda
• 2 tsp. baking powder
• 1 tsp. salt
• 3/4 c. molasses
• 1-3/4 c. sweet milk

Mix and sift the flour, corn meal, soda, baking powder, and salt. Add the molasses and milk and mix all thoroughly. Grease a can and a cover that fits the can tightly. Fill the can two-thirds full of the mixture and cover it. Place it in a steamer and steam for 3-1/2 hours. Dry in a moderate oven for a few minutes before serving.