Ingredients. - Sixteen ounces of flour, six ounces of bread crumbs, twelve ounces of suet, two heaped teaspoonfuls of baking-powder, one-half teaspoonful of salt, about two-sixths of a pint of water.

Method. - Free the suet from skin, shred and chop it finely. Mix well together the flour, bread-crumbs, suet, salt and baking-powder, and add water to form a paste soft enough to roll out easily, but not sufficiently moist to stick to the board and rolling-pin. This paste makes an exceedingly light and easily-digested pudding, but in consequence of its extreme lightness it is liable to break if turned out of the bowl.