Boil a quart of rich milk, and when it has come to a hard boil, stir in, gradually, as much buckwheat meal as will make it of the consistence of very thick mush, adding a tea-spoon of salt, (not more,) and a table-spoonful of fresh butter. Five minutes after it is thick enough, remove it from the fire. If the milk is previously boiling hard, and continues to boil while the meal is going in, but little more cooking will be necessary.

Send it to table hot, and eat it with butter and sugar, or with molasses and butter.

This is sometimes called a Five Minute Pudding, from its being made so soon. It is very good for children, as a plain dessert; or for supper.

Before it goes to table, you may season it with powdered ginger, or nutmeg.