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.