)2 "THE SETTl.E,\\ENT" COOK -- ------BOOK CORN BREAD NO.2 CUp flour, -I- teaspoon, ba~ing powder, cup cornmeal, 1 cnp sweet milk, .~ tabkspOOIlS sugar, 2 tablespoons butter melted, I egg. I teaspoon salt. ~Iix the dry ingredients by sifting them together. Add the milk, the well beaten eggs and the butter.. Beat well and bake in a shallow pan in a hot oven, twent)' ffillllltes. NO.3 'Z cups corn meal, !4 cup sugar, I cup flour, I egg. 1}4 teaspoon soda, ,Yz Clip sour cream, ,Yz teaspoon salt, 2 cupS sour milk. ~lix the dry ingredients, add the c{:g beaten lightly and the SOllr cream and milk. ileat ,,-ell and bake in shallow pans, in a hot o,"el1 about half 311 hour. STEAMING BROWN BREAD. Drown bread may be steamed by letting stand if, a steamer o\"er boiling water, or on a tri\"ct, in a kettle of boiling water. The water should risc to abollt half the height of the mould. In either case, the mixture is to be placed in a greased, tightly closed moulel. The best results arc secnred whcn the water is gradually raised to the boilillg~poinl. After this point is once reached, it neeqs to be maintaincd until thc cooking is finished, about three hours. Even longer cooking is of no disadvantage. No. , BOSTON BROWN BREAD cup rye meal, 1 teaspoon salt, Clip corn meal, :~/I CllP molasses, I cup graham flour, 1% cups sweet milk, or warm % tca"poon soda, water. :\lix and sift dry ingredients: add milk and mohsscs, and place in a co\·cred, greased .nou1l and steam two and one·half hours. or steam in small cups one hour. Fill cup., two-thirds full. No.2 I egg, I cup sour milk. I :l Cllp sugar, 2 teaspoons soda. l~ Clip molasses, I teaspoon salt, 2.Y cups graham flour. neat egg slightly, rl(ld suga and molasses anrl thc Test of the ingrclicnts, ~Iix w(']1 and place in .3 Olll' p0\11ld grcaC:l'd haking