Two teacups graham flour, 1 teacup sour milk, 1/2 teacup brown sugar; 1/4 teacup molasses, 1 teaspoonful Wyandotte soda, 1 teaspoonful salt. Steam 1 1/2 hours.

Half cup corn meal, scalded; 1 small teaspoon of salt, 1 small cup molasses, 3 cups graham, heaping, 1 1/2 cups sour milk, 1 heaping teaspoon of Wyandotte soda. Mix salt, corn meal and boiling water enough to scald the meal, then molasses, milk, soda and graham. Steam or bake 2 hours.

One cup molasses, 1 cup sour milk, 1 1/2 teaspoonfuls of Wyandotte soda mixed in the sour milk, 1 1/2 cups Indian meal, 1 1/2 cups rye meal, 1 teaspoonful salt, 1/2 cup sweet milk. After it is thoroughly mixed put in steamer and cook from 3 to 4 hours.

Two measures of corn meal, 2 measures of rye, 2 even teaspoonfuls of Wyandotte soda, mashed fine and put in the flour; 2 teaspoons of salt. Mix all together. Add 1 cup of New Orleans molasses and 3 cups of sour milk. Add last, in layers, a small cup of seeded raisins. Steam the loaf in a mould from 6 to 9 hours, being sure not to let the water stop boiling.

Beat together thoroughly 2 cups New Orleans molasses, 2 cups sweet milk, 1 cup sour milk. Add to this, 1 heaping cup each of corn meal, rye, and graham flour, 1 teaspoon salt, and 1 dessertspoon Wyandotte soda, thoroughly mixed together and sifted. Pour into a well buttered tin mould or pail with a tight fitting lid (the mixture should fill the mould about three-fourths full), place in a kettle of cold water and boil 4 hours. See that the water does not boil up to the top of the mould; also take care that it does not stop boiling, or boil entirely away. To serve, remove the lid of the mould and set it a few minutes in the oven to dry the top; it will then turn out in perfect shape.

One cup of water, 1 cup of sour milk, 1 cup of molasses, 2 cups of graham flour, 2 cups corn meal, 1 cup wheat flour, 1 cup of stoned raisins, 2 teaspoons Wyandotte soda. Steam 3 hours.

One cup sour milk, 1 cup sweet milk, 1 cup of molasses, 1 cup cornmeal, 2 cups graham flour, 1/2 cup white flour, 1 egg, 1 teaspoonful Wyandotte soda, 1/2 teaspoonful salt. This makes an ordinary sized loaf and will require about 1 hour for baking.

Two lbs. of flour, 1 lb. of butter, 1/4 lb. of sugar. Work the butter to a cream, add the sugar and stir in the flour, work them well together. Cut and roll out about an inch thick, nick round the edges and prick with a fork. Bake in a moderate oven on paper for 1/2 hour.

Cream together:
1/2 cup shortening
1 1/2 cups sugar
1/2 cup brown sugar

2 eggs unbeaten
4 medium ripe bananas mashed
1 tsp. vanilla
1 1/2 tsp. soda
1/4 tsp. salt
4 tbsp. sour milk
3 cups flour
1/2 cup nuts chopped

Cream shortening and sugars. Add eggs. Mix milk with bananas and add alternately with flour which has been mixed with soda and salt. Add vanilla and nuts. Bake in loaf pan 45 -50 minutes at 350 degrees.

1. 2 Cups grated raw zucchini
2. 1 Cup oil
3. 2 Cups sugar
4. 2 tsp. vanilla
5. 3 beaten eggs

3 Cups flour
1 tsp. soda
1 tsp. salt
1/4 tsp. baking powder
3 tsp. cinnamon
1 Cup chopped nuts

Blend and mix first 5 ingredients well. Stir in the flour, soda, salt, baking powder, cinnamon --- DO NOT BEAT. Add chopped nuts. Pour into two loaf pans. Bake at 325 degrees 1 1/2 hours or until done.