Suet paste for puddings is made by mixing chopped suet with flour, and making the whole into a smooth paste with water. The richness of the paste or crust depends upon the quality and quantity of the suet: the rule being:, the more suet the richer the crust. The best kind of suet is the hard beef suet, known as kidney suet. For making a good suet crust the suet must be chopped very fine, (see No 16) and you must avoid lumps. Good ordinary crust, fairly rich, can be made by mixing one pound of flour to half a pound of suet. When the flour and chopped suet, in the above quantities, have been thoroughly mixed, the suet being rubbed into the flour with the addition of half a saltspoonful of salt, mix with it sufficient water to make it into a smooth paste. Flour a paste-board, and roll it out to the required thickness. For making meat puddings, about a quarter of an inch thick; for fruit puddings, rather less.

For a first-class rich pudding, such as snipe, lark, etc., use three quarters of a pound of the best beef suet to one pound of flour.

For an ordinary good pudding, meat or fruit, for everyday purposes, half a pound of suet to one pound of flour.

For a cheap plain pudding for children, a quarter of a pound of suet to one pound of flour.

Veal suet and mutton suet will make suet puddings. The hard suet from the inside of the loin of mutton will make a very good pudding, but is not equal to beef suet.