Then add the butter. Bake in buttered
muffin or gem tins about 30 minutes in a moderate oven.
War Time Boston Brown Bread
Rye meal, 1 cup
Corn meal, 1 cup
Finely ground oatmeal, 1 cup
Milk, 1-1/2 cups
Soda, 3/4 teaspoon
Salt, 1 teaspoon
Molasses, 1 cup
Baking powder, 2 teaspoons
Mix and sift dry ingredients, add molasses and milk, stir until well
mixed, turn into a well-greased mold, and steam three and one-half hours.
The cover should be greased before being placed on mold. The mold should
never be filled more than two-thirds full. A one-pound baking powder box
makes the most attractive shaped loaf for steaming; place mold on a trivet
in kettle containing boiling water, allowing water to come half-way up
around mold; cover closely and steam, adding as needed more boiling water.
One cup chopped peanuts and 1 cup of cut dates may be added.
Rice Bread (10)
Milk, 1/2 cup
Sugar, 6 tablespoons
Fat, 4 tablespoons
Salt, 1-1/2 teaspoons
Compressed yeast, 1/2 cake, softened in 1/4 cup liquid
Boiled rice, 7 cups
Flour, 8 cups
This proportion makes two loaves of bread.
Scald the milk with sugar, salt, and fat.
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