2 pressed in cups minced suet.

4 cups flour.

1 teaspoon salt.

Warm water to mix.

Make the suet as fine as possible by first shaving in thin slices and then mine-ing very small with a little flour mixed in while mincing, to prevent sticking to the knife. Rub the suet into the dry flour, add salt, mix up gradually from the middle with water slightly warm. Take the dough out of the pan and roll out to a sheet on the table, fold over in three and roll out twice more. Pie paste made as above, then allowed to become very cold and rolled twice again is almost as good as puff paste in flakiness.

The time may be shortened by having the suet, pretty well chopped, in a warm room to soften, then pounding it smooth, throwing it into the flour and mixing up and rolling out without stopping to rub it in the flour first, which is a tedious operation.

Cost of material - average for both suet and lard 12c; makes 3 or 4 covered pies large enough to quarter, if rolled thin.