Boston Brown Bread Recipe

From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager
Three pints corn meal; two pints shorts, or coarse flour; three-
quarters cup yeast; one and one-half cups molasses; one and one-
eighth quarts warm water. Let rise until it cracks on top. Steam six
hours and bake slowly one hour. If wheat shorts cannot be procured,
use one pint rye and one and one-half pints graham flour.

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