Directions

1. 01

   Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours.

2. 02

   The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover.

3. 03

   Mould should never be filled more than two-thirds full.

4. 04

   A melon mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose.

5. 05

   For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.