Turn the bread on a wire cake rack to cool.  This permits the free circulation of air.

BOSTON BROWN BREAD

Place in a bowl

  Two cups of bread crumbs,
  One-half cup of syrup,
  One teaspoon of baking soda,
  One tablespoon of water.

Dissolve the baking soda in the tablespoon of water and add

  Two cups of hot water.

Beat to mix and then let cool, add

  One-half cup of cornmeal,
  One-half cup of graham flour.

Beat to thoroughly mix and then pour in well-greased moulds and cover and steam or boil for one and one-half hours.  Remove the cover and place in a slow oven for twenty minutes to dry out.  A one-pound coffee can makes a splendid mould.

BOSTON BROWN BREAD

Place in a mixing bowl

  Two-thirds cup of molasses,
  Two cups of sour milk,
  One and one-half teaspoons of baking soda.

Stir to thoroughly dissolve the soda, then add

  Two-thirds cup of graham flour,
  One cup of cornmeal,
  One cup of rye flour,
  One-half cup of seeded raisins.

Beat to thoroughly mix and then grease thoroughly one-pound coffee can and fill two-thirds full with this mixture.  Put on the lid and steam for two hours, then remove the lid and place the can in the oven to dry out.  One-pound baking-powder cans may be used to replace the coffee cans.

SCOTCH OAT BREAD

Place in a bowl

  One cupful of scalded milk cooled to 80 degrees Fahrenheit,
  One cupful of water, 80 degrees Fahrenheit,
  One-half cup of syrup,
  Two teaspoonfuls of salt.

Crumble in one yeast cake and then mix until the yeast cake is dissolved and then add

  Four cupfuls of flour.

Beat to mix and then let the sponge rise for two and a half hours.  Now add

  Two cupfuls of rolled oats,
  Two cupfuls of flour.

Knead to smooth elastic dough and then place in a greased bowl, turning the dough to coat thoroughly with shortening.  Let rise for one and three-quarter hours.  Pull the corners down to the centre and punch down.  Turn over and let rise for one hour.  Now turn out on moulding board and cut into loaves.  Shape between the hands and place on the moulding board and cover.  Let spring for ten minutes and then shape for pans.  Place in well-greased pans and brush the tops of loaves with melted shortening.  Let rise forty minutes.  Bake in hot oven.

PARKER HOUSE ROLLS

Place in a bowl

  Three tablespoons sugar,
  One and one-half teaspoonfuls salt,
  Four tablespoons shortening.

Scald and pour into the bowl

  One and one-half cups of milk.