OCR Text |
Show ffp NEW ENGLAND BROWN BREAD BY BERTHA E. SHAPLE1GH Cooking Authority for NEA 8orvIce and Columbia University. 2 cups graham flour, 1 cup corn meal, 1 1-2 teaspoons salt, 2 tea-I tea-I spoons soda, 1-2 cup molasses, 2 cups sour milk. Sift together flour, meal, salt and soda. Add molasses and sour milk I and when mixed beat thoroughly two minutes Turn Into a greased mold I and bteam three to flvo hours. Rye flour may be substituted for one cup of the graham flour. Water ffukewarm) may be used ln place of sour milk. If this la done use ono and one half Teaspoons soda in place of two, as abovo. If a very dark brown bread is desired steam eight or ten hours. This will make three loaves If bleamed in one-pound baking powder tins, If raisins arc desired add one cup to the recipe and use a Utile less molasses. (Cut this out and paste It In your cook book) 1 . |