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.