One cup of molasses, 2 cups of water, 3 cups of sour milk, 3 cups of rye flour, 4 cups of corn meal, 1 teaspoon soda, 1 teaspoon salt. Steam 3 1/2 hours and bake one.
One pint sour milk, 1/3 pint molasses, 1 pint brown flour, 1 teaspoon salt and 2 teaspoons soda.
Two quarts corn meal, 1 quart Graham flour, 1 tea cup Orleans molasses, 1 teaspoon ginger, 1 teaspoon salt, 1 pint sponge made as for light bread. Scald one-half the corn meal, mix the whole with tepid water as stiff as you can stir; let it rise, dip into pans and let rise again, bake two hours. When baked in brick oven this was allowed to remain all night and was served hot for breakfast.
One quart of sponge (white), 3/4 of a cup of molasses. Work it stiff with brown flour. This will make two loaves.
Three cups brown flour, 3 cups corn meal, 1 cup molasses, 1 quart sour milk, 1 teaspoon soda. Boil 3 hours.
Two cups corn meal, 1 cup Graham flour, 3 cups sour milk, § cup molasses, 1 dessertspoon soda, a little salt. Boil 3 hours.
One pint sour milk, 1/2 pint bread crumbs, 1/3 cup of molasses, 1 teaspoon of salt, 1 pint corn meal (or brown flour,) a heaping teaspoon of soda. Steam 2 hours and bake until a crust forms-perhaps half an hour.
Three cups sour milk, 2 cups corn meal, 1 cup Graham flour, § cup molasses, 1 dessertspoon soda, a little salt. Steam in a kettle over the fire. I use 1 pound baking powder cans with cover, then cover all closely. Steam 3 1/2 hours.
One cup of rye meal, 2 cups of corn meal, 3 cups of sour milk (scant), 1/2 cup molasses, 1 tablespoon of soda, 1 teaspoon of salt. Dissolve the soda in the sour milk. Steam four hours and bake twenty.