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1 cup sifted flour
1 cup corn meal
1 cup whole wheat flour
2 teaspoons soda
1 teaspoon salt
3/4 cup molasses
2 cups buttermilk or soured milk
1 cup seedless raisins, if desired


Sift flour once, measure, add soda and salt and sift again. Add corn meal and whole wheat flour and blend. Add molasses and buttermilk and stir until the dry ingredients are moistened. Add the raisins and pour into well-greased molds, filling them not more than 2/3 full (Use No. 2 cans for a well-proportioned slice.) Cover with 2 thicknesses of heavy waxed paper or metal foil and steam for 2 hours. Serve piping hot. For larger molds, allow 3 full hours for steaming.

Makes 4 to 5 small molds

Bread may be wrapped in moisture-vapor-proof wrapping, stored in the freezer, reheated in a double boiler, if desired. If no steamer is available, set molds in a shallow pan of hot water and bake in a 275-degree F. oven for thee required length of time.

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