No. 257 Boston Brown Bread
One half pint of flour, 1 pint cornmeal, ½ pint rye flour, 2 potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 teaspoonfuls baking-powder, ½ pint water. Sift the flour, cornmeal, rye flour, sugar, salt, and powder together. Peel, wash, and well boil two mealy potatoes; rub them through a sieve, thinning with water. When cold, use it to mix the flour, etc., into a batter like cake. Pour it into a greased mould, with a cover; place it in a saucepan half full of boiling water, when the loaf will simmer 1 hour without letting the water get into it. Remove, then take off the cover, and finish cooking it by baking in a fairly hot oven 30 minutes.