Steamed Graham Bread Recipe

• 3 cups Arlington meal
• 1 cup flour
• 3½ teaspoons soda
• 1 teaspoon salt
• 1 cup molasses (scant)
• 2½ cups sour milk

1. Mix and sift dry ingredients.
2. Add molasses and milk, stir until well mixed, and pour into a well-buttered mold. Steam three and one-half hours.
3. The cover should be buttered before being placed on the mold and then tied down with string. Otherwise, the bread might force the cover to rise off.
4. Mold should never be filled more than two-thirds full.
5. A melon-mold or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound shortening pail answers the purpose.
6. For steaming, place mold on a trivet in a kettle containing boiling water.
7. Allow water to come half-way up around mold, cover closely, and steam until baked through. Add more boiling water as needed.
8. This bread may often be eaten when bread containing corn meal could not be digested.

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