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Boston Brown Bread

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Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Apr 20, 1911

FromReview and Herald, Vol. 88, No. 16.

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Boston Brown Bread

Mix and sift one cupful each of rye-meal, granulated corn-meal, and Graham flour; add one teaspoonful of salt, three-fourths teaspoonful of soda, three-fourths cup of molasses, and one and three-fourths cups of sweet milk. Stir until well mixed, turn into a buttered mold, cover, and steam three and one-half hours. Do not fill the mold more than two thirds full. The cover should be tied down firmly with a string; otherwise the bread in rising might force it off. If a steamer is not at hand, place the mold on a trivet in a kettle containing boiling water, allowing the water to come half-way up around the mold. Cover closely and steam, adding more boiling water as needed.—Woman's Home Companion.