Name: Boston Brown Bread
Ingredients: 5 c Graham or whole wheat flour; 1 c Cornmeal; 1 c White flour; 1 c Molasses; 1 ts Baking soda; 1 ts Salt; Sour milk to make a dough as for muffins

Whenever I utter the formula “I swear by God,” I am really saying, “Now I’m going to mark off an area of absolute truth and put walls around it to cut it off from the muddy floods of untruthfulness and irresponsibility that ordinarily overruns my speech.” In fact, I am saying even more than this. I am saying that people are expecting me to lie from the start. And just because they are counting on my lying I have to bring up these big guns of oaths and words of honor.

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Dairy		Breads	1	Servings

INGREDIENTS

5	c	Graham or whole wheat flour
1	c	Cornmeal
1	c	White flour
1	c	Molasses
1	ts	Baking soda
1	ts	Salt
		Sour milk to make a dough as for muffins

INSTRUCTIONS

Stir all ingredients together. Put in 1 pound coffee cans or baking powder
cans that have been greased. Fill 2/3 full and steam 3 to 4 hours. Then
shake from the cans and put in warm oven to dry a few minutes. You can add
raisins if you desire. Serve with butter while hot. This makes 8 or 9 cans
full. >From Favorite recipes of Colfax Country Club Women, 1946 by Mrs.
G.W. Drury, Eagle Nest Typed by Ethel Snyder <essie49@juno.com> Date August
12, 1997
Recipe by: Southwestern Cookery cookbook Posted to Bakery-Shoppe Digest V1
#194 by essie49@juno.com (Ethel R Snyder) on Aug 17, 1997

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