For moulds, if you do not have the boughten ones, use 1-lb baking powder cans, or cottolene cans, or small lard pails, with covers to fit snugly. Butter the inside of the moulds well, and also the inside of the covers. Fill the moulds no more than two-thirds full, to allow space for swelling. If you do not own a "steamer," it is a good plan to set the covered mould inside of a larger vessel with a thin little piece of wood in the bottom, and fill the outside vessel with boiling water to within an inch of the top of the mould, but no more, as otherwise the water would leak into the mould while boiling. Cover the outside vessel securely, and boil steadily for the length of time the recipe calls for. It is important that the water should not stop boiling until the bread is done, otherwise the bread will be soggy. Have a kettle of hot boiling water always in readiness, and if necessary add a little water to the steaming vessel, if the water in it boils away too much. When done remove the cover from the mould, and put the bread in the oven about 5 or 10 minutes, to dry and brown.- [A. G., Mass.