One quart each of milk and Indian meal, one pint rye meal, one cup of molasses, two teaspoonfuls of soda. Add a little salt and steam four hours.

Sift three quarts of corn meal, add a tablespoonful of salt, one teaspoonful baking-powder, and mix sufficient water with it to make a thin batter. Cover it with a bread-cloth and set it to rise. When ready to bake stir it wellpour it into a baking-pan, and bake slowly. Use cold water in summer and hot water in winter.

One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat together thoroughly with two cups New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessertspoon soda, one teaspoon salt; pour into a tin form, place in a kettle of cold water, put on and boil four hours. Put on to cook as soon as mixed. It may appear to be too thin, but it is not, as this recipe has never been known to fail. Serve warm, with baked beans or Thanksgiving turkey. The bread should not quite fill the form (or a tin pail with cover will answer), as it must have room to swell. See that the water does not boil up to the top of the form; also take care it does not boil entirely away or stop boiling. To serve it, remove the lid and set it a few moments into the open oven to dry the top, and it will then turn out in perfect shape. This bread can be used as a pudding, and served with a sauce made of thick sour cream, well sweetened and seasoned with nutmeg or it is good toasted the next day.

One tablespoonful sugar, 2 tablespoonfuls melted butter, 2 eggs, 1 cup milk, 1/2 nutmeg, grated, 2 cups graham flour, 2 small teaspoonfuls baking powder, a little salt. Bake in a quick oven.

One cup milk, 1 egg, 2 tablespoonfuls sugar, 1 tablespoon butter, 1 1/2 cups graham flour, (or use 1/2 white flour), 1 1/2 teaspoonfuls baking powder. Drop into hot gem irons and bake 15 or 20 minutes.

One cup cream, 1/2 cup of milk, 1 egg, pinch of salt, 2 teaspoonfuls of baking powder, 4 tablespoonfuls of sugar, white and graham flour to make a batter that will just drop from spoon, more graham than white flour.

Two cups sour milk---quite sour, 3/4 cup sugar, 1/2 teaspoon salt, 2 teaspoonfuls Wyandotte soda, 2 2/3 cups graham flour. Bake slowly about 1 hour.

Three cups bread sponge, 1/2 cup molasses, 1 teaspoonful Wyandotte soda. Stir in graham flour to make a stiff batter, and let rise and bake.

Three cups of entire wheat flour, 2 cups of milk, 2 teaspoonfuls sugar, 1 teaspoonful salt, 4 teaspoonfuls of baking powder.

One qt. each of Indian and rye meal, 3 pts. of milk, 2 teaspoonfuls Wyandotte soda, 2 teaspoonfuls of salt, 3/4 cup of molasses. Steam 5 hours, then set in a hot oven long enough to brown the crust well.