The easiest way in housekeeping and cooking

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 puddingboiler, 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 wanted. In this case put a bit of butter or lard the size of a pea between the folds. For a cleft or French roll make the dough into small round balls, and press a knife-handle almost through the center of each. Put them about an inch apart in well-buttered pans, and let them rise an hour and a half before baking. They require more time to rise than large loaves, as, being small, heat penetrates them almost at once, and thus there is very little rising in the oven. Bake in a quick oven twenty minutes. Parker-House Rolls. Two quarts of flour ; one pint of milk ; butter the size of an egg ; one tablespoonful of sugar ; one teacupful of good yeast ; one teaspoonful of salt. Boil the milk, and add the butter, salt, and sugar. Sift the flour into a deep bowl, and, when the milk is merely blood- warm, stir together with enough of the flour to form a batter or sponge. Do this at nine or ten in the evening, and set in a cool place, from 50° to 60°. Next morning about nine mix in the remainder of the flour ; turn on to the molding-board ; and knead for twenty minutes, using as little flour as possible. Return to the bowl, and set in cool place again till about four in the afternoon. Knead again for fifteen minutes ; roll out, and cut into rounds, treating them as in plain rolls. Let them rise one hour, and bake twenty minutes. One kneading makes a good breakfast roll ; but, to secure the peculiar delicacy of a " Parker-House," two are essential, and they are generally baked as a folded or pocket roll. If baked round, make the dough into a long roll on the board ; cut off small pieces, and make into round balls with the hand, setting them well apart in the pan. Soda and Cream of Tartar Biscuit.