Mix early in the day, a quart of buckwheat meal with a large teacup full of Indian meal or of wheat flour; and add a tea-spoonful of salt. Have ready some water, warm but not boiling; and stir it gradually into the pan of meal till it makes a thick batter. Then add two large table-spoon-fuls of fresh strong yeast from the brewer's. Of homemade yeast you will require three or four spoonfuls. Stir the whole very hard; cover the pan and set it near the fire to rise. When quite light, and covered with bubbles, melt a small tea-spoonful of soda or pearl-ash in a little warm water, and stir it into the batter. This, added to the yeast, will make the mixture light enough for a pudding without eggs. Have ready on the fire, a pot of boiling water. Dip in the pudding-cloth, then shake it out, spread it into a bread pan, and dredge it with flour. Pour the batter into the cloth as soon as you have added the soda, and tie it tightly, leaving a vacancy of about one-third, to allow for the swelling of the pudding. Put it into the pot while the water is boiling hard, and boil the pudding fast during an hour or more; buckwheat meal requiring much less time than indian or wheat. While boiling, turn the pudding several times in the water. When done, turn it out on a dish, and send it to table hot. Eat it with butter and sugar, or molasses.

This is a good plain pudding; but the batter must bo perfectly light before it is tied up in the cloth; and if the water boils away, replenish the pudding-pot with boiling water from a kettle. To put cold water into a boiling pot will most certainly spoil whatever pudding is cooking in it, rendering it heavy, flat, and unfit to cat.

If you intend having buckwheat cakes at breakfast, and this pudding at dinner, mix at once sufficient batter for both purposes, adding the soda at the last, just before you put the pudding into the cloth.

Yeast-powders will be still better than soda; real yeast having previously been used when first mixing the batter. To use yeast-powders, dissolve the contents of the blue paper (super-carbonate of soda) in a little warm water, and stir it into the batter. Then, directly after, melt in another cup the powder from the white paper, (tartaric acid,) and stir that in also.