Boston Brown Bread
1/2 cup each all-purpose and whole-wheat flours and yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup molasses
2/3 cup buttermilk (see Note)
1/2 cup seedless raisins
Mix all ingredients and put in well-greased and floured 1-pound coffee
can. Cover with foil and tie. Set on trivet in slow cooker and pour
2 cups hot water around can. Cover cooker and cook on high about
2 1/2 hours. Let stand in can on cake rack about 5 minutes.
Then turn out, slice and serve hot.
Note: Recipe can be doubled using two 1-pound cans.
If butter milk is not available, put 1 tablespoon vinegar in measuring
cup and add enough sweet milk to make 2/3 cup. Mix well and let stand
a few minutes in warm place before using.
