Ingredients. - Twenty-four ounces of flour, twelve ounces of suet, two teaspoonfuls of baking-powder, one-half teaspoonful of salt, two-sixths of a pint of water.

Method. - Chop the suet finely with a little of the flour, mix it with the other dry ingredients, and add water to form a moderately stiff paste. Roll out and use at once. This paste is equally suitable for meat pudding, fruit pudding, jam roly-poly, or plain suet pudding.