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BOSTON BROWN BREAD

Category:    Bread, Main dishes
Yield:10 servings
 
    1/2 c  Rye meal or Plain flour           1/2 ts Salt
    1/2 c  Corn Meal                         3/8 c  Molasses
    1/2 c  Coarse whole wheat flour            1 c  Sour milk
      1 ts Baking Soda                       1/2 c  Seedless Raisins
 
  Mix dry ingredients and stir in molasses and sour milk.  (To make sour
  milk, add 1 T Vinegar to 1 cup sweet milk).  Grease two #2 tin cans and
  place rings of waxed paper in bottoms.  Divide batter evenly between the
  two cans, and cover with aluminum foil.  Place in covered kettle of boiling
  water, bring water half way up sides of cans, and boil for two hours. When
  ready to serve, unmold by running knife around inside of can and shaking
  out onto plate.  Cut thinly and serve with Boston Baked Beans.
 

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