BOSTON BROWN BREAD
1 cup rye meal
3/4 teaspoon salt
2 cups cornmeal
1 cup sour milk
1 teaspoon soda
raisins
1/4 cup molasses
Put into tightly covered mold which has been greased.
Steam over 6 hours. Dry in oven a few minutes and serve,
cutting loaf across mold.
Monday, February 10, 2014
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