For a very small family, take half a pint of rye meal, not sifted, and a pint of sifted Indian meal, a pint of sour milk, a half a gill of molasses, a teaspoonful of salt, and a large tea-spoonful of saleratus. Mix all the ingredients except the sal-eratus, dissolve that (as it should always be) in a little boiling water, and add it, stirring the mixture well. Grease a tin pudding pan, or a pail having a close lid, and having put the bread in it, set it into a kettle of boiling water. The bread should not quite fill the pail, as it must have room to swell. See that the water does not boil up to the top of the pail, and also take care it does not boil entirely away. The bread should be cooked at least four hours. To serve it, remove the lid, and set it a few minutes into the stove oven, without the lid, to dry the top; then it will turn out in perfect shape.

If used as a pudding, those who have cream, can make an excellent sauce for it of thick sour cream, by stirring into it plenty of sugar, and adding nutmeg. This bread is improved by being made, and put into the pan or pail in which it is to be boiled, two or three hours before it is set into the kettle. It is good toasted the next day.