Boston Brown Bread Recipe 3

Instructions

1. Beat together thoroughly 2 cups New Orleans molasses, 2 cups sweet milk, 1 cup sour milk.
2. Add to this 1 heaping cup each of corn meal rye, and Graham flour, 1 teaspoon salt, and 1 dessertspoonful soda, thoroughly mixed together and sifted.
3. 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 four hours.
4. 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.
5. 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.