Boston Brown Bread 1

1 c corn meal, sifted
2 c whole wheat flour, unsifted
2 t baking soda
1 1/2 t salt
1/2 c raisins, parboiled
3/4 c molasses
2 c buttermilk or sour milk

-Combine corn meal and flour with baking soda and salt; sift together.
Stir in the parboiled raisins, which you have dried off with paper towel.
Combine molasses and milk, add to flour mixture.
Steam in three well greased covered one quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours.
Uncover molds and bake in a 250 F oven for 25-30 min.
Re-steam any of the loaves not used immediately after baking before
serving.

Boston Brown Bread 2

2 cups rye meal
1 cup corn meal
1 teaspoon salt
1/3 cup molasses
1 teaspoon soda
2 cups sour milk

Disolve the soda in the milk. Mix and sift the dry ingredients; add the sour milk and molasses; pour
into a buttered mold and steam three hours. Brown in the oven twenty minutes.