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Boston Brown, Baked. —Take 4 cupfuls of Indian meal and 4 cupfuls of rye meal (not flour); sift through a coarse wire sieve; add 2 tea-spoonfuls of soda, a little salt, 1 cupful of molasses; 1 cupful of sour milk, and water sufficient to make a soft dough. Bake 4 hours in a moderately heated oven, or what would be better, 2 hours in a brick oven.
Brown, or Minnesota Corn Bread, Steamed and Baked. —Corn meal and flour, each 2 cupfuls; sweet and sour milk, each 1 cupful; molasseB, 1/2 cupful; salt and saleratus, or soda, each 1 tea-spoonful. Put into round tin cans, and steam 1 hour and bake % an hour.
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