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.
Yields
10 servings