Ingredients for Pudding Crust.

6 oz. Nutter Suet.

1 lb. Flour, sifted.

1 teaspoonful of Baking Powder.

1/2 pint of Water.

Pinch of Salt,

Method.

Chop the suet up fine in the flour, mix with the baking powder and the salt, make a bay and pour in the water, gradually mix to a stiff paste, lay aside for 15 minutes before using.

For the centre of the pudding use an assortment of cooked vegetables, such as carrots, beans, lentils, turnips, tomatoes, mushrooms, etc., with diced up firm nutmeat (such as Recipes 12 and 18), or hard-boiled eggs. The assortment should be put into a basin and mixed with brown gravy, about a gill (Recipe 62), with the addition of a pinch of herbs-basil, marjoram, or thyme. Line some buttered moulds with a thin layer of dough and fill with mixture, cover with dough and a greased piece of paper, and steam or boil 1 1/2 hours. Turn out and serve with buttered carrots.