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. Let cool until lukewarm and pour over the boiled rice. Add yeast which has been softened in one-quarter cupful warm water. Stir in flour and knead. Let rise until double its bulk. Knead again and put into pans. Let rise until light and bake 50 minutes to one hour in a moderate oven. _The rice should be boiled in a large quantity of boiling water_, in order to insure a dry rice. At least eight or ten times as much water as rice should be used. Eggless Rye Muffins (8) Rye flour, 2 cups Baking powder, 4 teaspoons Salt, 1/2 teaspoon Sugar, 4 teaspoons Milk, 1 cup Melted butter or other fat, 1 tablespoon Mix and sift the dry ingredients; add the milk and melted fat. Mix quickly, do not beat. Bake in greased muffin pans 20 minutes in a hot oven. Rye Corn Meal Muffins (9) Corn meal, 1/2 cup Rye flour, 1 cup Baking powder, 3 teaspoons Sugar, 2 tablespoons Melted butter, 1 tablespoon Salt, 1 teaspoon Milk, 1/4 cup Egg, 1 Mix and sift dry ingredients, beat egg, add to it milk and molasses, then stir liquid mixture into dry ingredients. Do not beat. Place in well-greased muffin tins and bake in moderate oven 25 to 30 minutes. Rye Rolls (9) Milk, 1 cup Water, 1 cup Fat, 3 tablespoons Sugar, 2 teaspoons Salt, 2 teaspoons Yeast cakes, 2 Water, 6 tablespoons Rye flour, 4 cups White flour, 4 cups Scald the milk with the salt, sugar, and fat. Soften the yeast in the six tablespoonfuls of water. Cool the milk by adding the rest of the water cold, stir in the yeast and flour, and knead. Let rise until double in bulk. Knead again and shape into rolls. Let rise until very light and bake. CAKE AND COOKIES Apple Sauce Cake (4) Sugar, 1 cup Butter, 2 tablespoons Apple sauce, 1 cup Flour, 2 cups Raisins, 2/3 cup Soda, 1 teaspoon Cinnamon, 1/2 teaspoon Cloves, 1/2 teaspoon Salt, 1/4 teaspoon Nutmeg, 1/4 teaspoon