Steamed Rye Bread

1 c Rye flour 1 ts Salt

1 c Corn-meal 1 ts Baking soda

3/4 c Molasses 1/2 c Raisins

2 c Water 1 c Graham flour

Combine ingredients. Fill well-oiled 1-pound cans 2/3 full. Cover closely and steam 2 hours. Florence Taft Eaton, Concord, MA. -----