Steamed rye bread
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rye flour |
| 1 | cup | Corn-meal |
| ¾ | cup | Molasses |
| 2 | cups | Water |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| ½ | cup | Raisins |
| 1 | cup | Graham flour |
Combine ingredients. Fill well-oiled 1-pound cans ⅔ full. Cover closely and steam 2 hours. Florence Taft Eaton, Concord, MA.