1 c. corn meal
1 c. rye flour
1 1/2 tsp. baking soda
1 tsp. salt
1 c. whole wheat flour
3/4 c. molasses
2 c. buttermilk
1 c. raisins, dusted with flour

Sift into large bowl: corn meal, rye flour, soda, salt. Add whole wheat in small bowl. Stir molasses into buttermilk thoroughly. Add dry ingredients little by little. Stir only enough to blend. Add raisins.

Baking molds: can be 1 quart molds, number 2 cans or 1 pound coffee cans. Grease and cut wax paper in bottom of each. Divide batter between the two containers. Tie on foil over tops.

Let cans rest on rack in large pan. Pour water to half height of containers and bring water to boil. Cover and steam until springy, about 2 hours. Remove pans from water. Allow pans to cool before removing from containers.