Mix the remainder of the milk with the cereal, and beat in thoroughly.

Then add the butter.

Bake in buttered muffin or gem tins about 30 minutes in a moderate oven.
War Time Boston Brown Bread Rye meal, 1 cup Corn meal, 1 cup Finely ground oatmeal, 1 cup Milk, 1-1/2 cups Soda, 3/4 teaspoon Salt, 1 teaspoon Molasses, 1 cup Baking powder, 2 teaspoons Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-greased mold, and steam three and one-half hours.
The cover should be greased before being placed on mold.

The mold should never be filled more than two-thirds full.

A one-pound baking powder box makes the most attractive shaped loaf for steaming; place mold on a trivet in kettle containing boiling water, allowing water to come half-way up around mold; cover closely and steam, adding as needed more boiling water.
One cup chopped peanuts and 1 cup of cut dates may be added.
Rice Bread (10) Milk, 1/2 cup Sugar, 6 tablespoons Fat, 4 tablespoons Salt, 1-1/2 teaspoons Compressed yeast, 1/2 cake, softened in 1/4 cup liquid Boiled rice, 7 cups Flour, 8 cups This proportion makes two loaves of bread.
Scald the milk with sugar, salt, and fat.