Set to rise in a temperature of 70 deg.Fahr.When doubled in bulk, cut down and shape into small balls.

Set to rise again, covered with a cloth and a dripping-pan.
When light press the handle of a small wooden spoon deeply across the centre of each ball, brush with butter and press the edges together.

Set the rolls close together in a baking-pan, after brushing over with butter the points of contact.
=Boston Brownbread.= Sift together one cup, each, of yellow corn meal, rye meal and entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of soda.

Add three-fourths a cup of molasses and one pint of thick, sour milk.

Beat thoroughly, and steam in a covered mould three hours and a half.