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Brown, or Bye and Indian Bread, Steamed. —Indian meal, 1 qt.; rye flour, 1 pt.; stir these together and add sweet milk, 1 qt; molasses, 1 cup; soda, 2 tea-spoonfuls; a little salt, and steam 4 hours.
Brown, or Wheat and Indian, Baked. —Indian meal, 2 cups; stir into it 1/2 cup of cold water; stir well, and add 1 qt of boiling water, allowing it to cool; then add 1 cup of molasses and a small soaked yeast cake; then stir in sifted flour to make it as thick as possible with the spoon and let rise over night; knead lightly in the morning, and bake slowly.
Brown Bread, Eye and Indian, New England Style; or Steamed and Baked. —Rye flour, 4 cups; Indian meal (the yellow is gener. ally used in making any of the brown breads), 3 cups; molasses, 1 small cup; cream tartar, J^ tea-spoonful; a little salt; mix very soft with sour milk or buttermilk; steam four hours, and then bake two.
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