1 c. bread crumbs, soaked in hot water
Pinch of salt
1/2 c. molasses
1/4 c. brown sugar
1 c. milk
1 c. cornmeal
1 c. flour
1 tsp. baking soda
1 egg

Mix well and pour into well greased 1 pound coffee cans, fill about 2/3 full. I cover cans with double thickness of plastic wrap and fasten in place with rubber bands. Place on rack in kettle with tight fitting lid. Add hot water to reach about halfway up the cans. Cover kettle and steam 3 hours.

To remove bread from cans (cut out the end of cans with can opener and push bread out) and slice with a heavy thread drawn around the loaf, crossing ends (cutting hot bread with knife may make a gummy slice). Good sliced, buttered, sprinkled with sugar and cinnamon; heated in oven is a perfect treat for afternoon tea. Makes 4 loaves.