The following recipes were given me by Mother before I went West:

Boston Brown Bread
1 cup sour milk
1 cup sweet milk
1 cup molasses
1 cup corn meal
2 cups graham flour
1 teaspoon soda
1 teaspoon salt
Cook three hours in cans set in boiling water. Sweet milk may be used instead of sour, in which case use 1/2 teaspoon soda and one rounded teaspoon baking powder. Sugar may be used instead of molasses. Raisins may be used in it.
To cook prunes: Wash the prunes and soak overnight in water enough to cover them. Then simmer slowly for two or three hours, adding sugar when nearly done.
To cook rice: Grease the dish. Wash 1 cup rice in several waters. Boil 3 1/4 cups water, add 1 large teaspoon salt and the rice, and stir to prevent adhering to boiler. Cook until kernels are soft.
Graham Pudding
1 1/2 coffee cups graham flour
1/2 coffee cups molasses
1/4 coffee cups butter
1/2 coffee cups sweet milk
1 egg
1 even teaspoon soda
1 cup raisins or berries, salt and spice to taste. Cinnamon, one teaspoon or more; cloves, 1/2 teaspoon. Cook three hours in cans set in water.
1 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter or lard
Put baking powder and salt into the flour and mix well; rub grease well into flour, add milk, and stir lightly, adding flour until stiff enough to handle; but not any more. Cut out and bake.
Baked Beans
Pick over and wash about a quart of beans, and soak overnight. Put over the fire in cold water and let boil, then pour off. Repeat if you like. Boil until soft, then add a chunk of pork or ham or beef that has been thoroughly washed and scraped. If it is not very soft, add salt. If that makes it too salty, add a little sugar. Bake a long time -- two or three hours.
General Directions
Dried fruits should soak overnight.
Sterno [?!] is good in soup.
Grease dishes to prevent sticking.
Scrape aluminum with a wooden knife, to clean.
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