A few days before Faye went to the mill I made some Boston brown bread.
"Army Letters from an Officer's Wife, 1871-1888" by Frances M.A. Roe
Boston brown bread may be steamed in an ordinary coffee can, such as is shown in Fig.
"Woman's Institute Library of Cookery, Vol. 1" by Woman's Institute of Domestic Arts and Sciences
For recipes see "Boston Brown Bread," "Poor Man's Pudding," "Christmas Plum Pudding," etc.
"The New Dr. Price Cookbook" by Anonymous
Boston Brown Bread 244.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
This is as nice as Boston brown bread.
"Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889" by Barkham Burroughs
Two thick slices of graham or Boston brown bread toasted as brown as possible.
"The Easiest Way in Housekeeping and Cooking" by Helen Campbell
Place in well-greased Boston brown-bread mould; let rise for one hour.
"Mrs. Wilson's Cook Book" by Mary A. Wilson
BOSTON BROWN BREAD WITH RAISINS.
"The Golden Age Cook Book" by Henrietta Latham Dwight
Others serve brown sandwiches made of Boston brown bread and butter.
"Breakfasts and Teas" by Paul Pierce
Cut Boston brown bread and white bread into thin slices and stamp into rings with a doughnut cutter.
"Stevenson Memorial Cook Book" by Various
For supper serve pork and baked beans, Boston brown bread, pie, tea, etc.
"Suppers" by Paul Pierce
Boston brown bread, 237.
"The Century Cook Book" by Mary Ronald
But she says the Boston brown bread ought to be soft enough even after six weeks.
"Ethel Morton and the Christmas Ship" by Mabell S. C. Smith
Serve from pot, or in small individual pots, with Boston brown bread separate.
"The Hotel St. Francis Cook Book" by Victor Hirtzler
There's really nothing to make but the Boston brown bread sandwiches.
"Polly's First Year at Boarding School" by Dorothy Whitehill