GRAHAM MUFFINS.

These are made by the same rule as the bread. Fill the muffin-pans
two-thirds full; let them rise till even with the top of the pans, which
will take about an hour; and bake in a quick oven twenty minutes. To make
them a little nicer, a large spoonful of melted butter may be added, and
two beaten eggs. This will require longer to rise, as butter clogs the
air-cells, and makes the working of the yeast slower. The quantities given
for bread will make two dozen muffins.

RYE BREAD.

This bread is made by nearly the same rule as the graham, either using
wheat sponge, or setting one over-night, but is kneaded slightly. Follow
the rule just given, substituting rye for graham, but use enough rye to
make a dough which can be turned out. It will take a quart. Use wheat
flour for the molding-board and hands, as rye is very sticky; and knead
only long enough to get into good shape. Raise, and bake as in rule for
graham bread.

RYE MUFFINS.

Make by above rule, but use only one pint of rye flour, adding two eggs
and a spoonful of melted butter, and baking in the same way. A set of
earthen cups are excellent for both these and graham muffins, as the heat
in baking is more even. They are used also for pop-overs, Sunderland
puddings, and some small cakes.

BROWN BREAD.

Sift together into a deep bowl one even cup of Indian meal, two heaping
cups of rye flour, one even teaspoonful of salt, and one of soda. To one
pint of hot water add one cup of molasses, and stir till well mixed. Make
a hole in the middle of the meal, and stir in the molasses and water,
beating all till smooth. Butter a tin pudding-boiler, or a three-pint tin
pail, and put in the mixture, setting the boiler into a kettle or saucepan
of boiling water. Boil steadily for four hours, keeping the water always
at the same level. At the end of that time, take out the boiler, and set
in the oven for fifteen minutes to dry and form a crust. Turn out, and
serve hot.

Milk may be used instead of water, or the same mixture raised over-night
with half a cup of yeast, and then steamed.

PLAIN ROLLS.

A pint-bowlful of bread dough will make twelve small rolls. Increase
amount of dough if more are desired. Flour the molding-board lightly, and
work into the dough a piece of butter or lard the size of an egg. Knead
not less than fifteen minutes, and cut into round cakes, which may be
flattened and folded over, if folded or pocket rolls are want