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 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.