The English use a beef-suet crust where Americans use a biscuit crust, and as it is both more wholesome and more nutritious, I give the recipe hoping that those who shudder at the idea of suet pastry will give it a trial. It is no more trouble to make than biscuit dough.

Get beef kidney suet; take all the skin from half a pound of it; chop it very fine; put in a small teaspoon-ful of salt; mix it with a scant pound of flour; make a hole in the centre and put in a small cup of water; mix it as quickly and as lightly as you would biscuit; add more water, if needed, to make it a firm but not hard paste; roll out on a floured board once to the thickness of half an inch; butter a quart bowl well; line it with this paste, pressing it in every part lightly; leave it an inch above the bowl; cut off what remains over the inch margin; roll it out for the cover; then fill the bowl with apples peeled and cut in slices; heap it up high; pour over them as much sugar as you think your apples will need, and grate the rind of a lemon or some nutmeg over them; pour in half a cup of water; wet the edge of the paste, put on the cover, pinch the edges together; see that the water cannot get out; then flour a cloth; cover the top of the pudding with it; pass a string round the bowl outside the cloth half-way down (so that the flare of the bowl will prevent the string if well tied from slipping up); tie the four corners of the pudding cloth over the top of the bowl, so that you can lift the padding by it; then put it into a pot of fast-boiling water - which must be kept boiling, and if it diminishes much, replenish from another kettle kept boiling. Serve with hard sauce.

Raspberry Pudding is made in the same way, using three parts of raspberries and one of currants in place of the apples.

Cherry Pudding, with the same proportion of currants, is a delicious pudding.