You Can Bake Steamed Breads... right on your stove top!

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And if your "large pot" isn't deep enough to hold coffee cans, don't fret. You can substitute No. 303 cans, which aren't quite as tall (but which can be sealed with those plastic lids).

A small hint for those who have gas ovens: Wash and dry your cans and molds when you've finished baking and store them in the oven (I also keep my iron frying pans there) to keep them from rusting. The pilot light generates enough heat to keep the air inside the oven warm and dry.

Now for some recipes:

BLUEBERRY GINGERBREAD

Here's a sweet 'n simple, no-risk recipe to get you started. water

1 package of gingerbread mix
1 pint of fresh blueberries

Add water to the gingerbread mix as per the instructions on the package. (There's no need to add an egg, however.) Fold in the blueberries. Spoon the batter into two greased coffee cans . . . then cover the cans with lids or foil, set them on cookie cutters inside a large pot, add just enough water to the pot to submerge the bottoms of the cans, and bring the water to a boil. Cover, reduce heat, and simmer for two hours. (Note: It's OK to peek under the coffee can lids, and it definitely is advisable to check the pot now and then to make sure that all the water hasn't boiled away. If it looks as though it might, add a little hot tap water.)

At the end of the steaming period, remove the cans from the pot, take off their lids, and—when they're cool enough to handle—run a knife around the insides of the containers. Finally, turn the loaves out gently onto a convenient surface to cool. Then slice one and serve it hot with ice-cold whipped cream . . . or cold with a glass of milk. Either way, it's utterly scrumptious!

STEAMED DATE AND HONEY BREAD

This recipe calls for more ingredients than the one above, but is really no harder to prepare . . . and certainly no more difficult to eat! 2 cups of yellow cornmeal

2 cups of rye flour
1 cup of whole wheat flour
1 cup of bran flakes (health food store variety)
1 teaspoon of salt
1 teaspoon of cinnamon
2 teaspoons of double-acting baking powder
1 cup of honey
3 cups of skim milk, reconstituted from powdered skim milk
1 cup of chopped, pitted dates
1 cup of chopped walnuts

Combine the cornmeal, the two flours, the bran flakes, salt, cinnamon, and baking powder in a large bowl. Stir in the honey and skim milk, and fold in the dates and nuts. Then spoon about 2-1/2 cupfuls of batter into each of three well-greased coffee cans (or equivalent containers) and cook according to the instructions given for Blueberry Gingerbread.

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