1 c. rye flour
1 c. yellow cornmeal
1 c. graham flour
3/4 tbsp. baking soda
1 tsp. salt
3/4 c. molasses
2 c. sour milk or 2 c. sweet milk plus 1 tsp. vinegar
1 c. raisins

Mix and sift dry ingredients. Add molasses and milk, stir until well mixed. Turn into a well buttered mold with a cover. Molds should not be more than 2/3 full. Coffee cans can be used with foil covering them tightly.

Place on a rack in a tall pan on top of the stove and fill pan with water halfway up the molds. Cover and steam for 3 1/2 hours checking water once in a while so it doesn't go dry. Cool and turn out of pans.