Boston Brown Bread

 1 cup rye flour
 1 cup yellow corn meal
 1 cup graham flour
 3/4 cup molasses
 3/4 tbsp. soda
 1 tsp. salt
 2 cups sour milk
 or
 1 3/4 cups sweet milk or water

Measure and sift dry ingredients, add molasses and milk; stir until well mixed, turn into
well-buttered mold, and steam 3 1/2  hours. The cover should be buttered before being
placed on the mold, and then tied down with string;  otherwise, the bread in rising  will
force the cover off. After steaming, place mold on a trivet in a kettle containing boiling
water, allowing water to come half-way up around mold, Cover closely and steam,
adding more boiling  water as needed.  (A melon mold makes an .attractive loaf, but
one-pound tins can used.)