Suet Pastry. - No. 1

1

lb. Flour.....

2d.

10

oz. Beef Suet

3d.

pint Water.....

Total Cost - 5d.

Sift the flour into a basin, and make it into a firm paste with the water. Free the suet from skin, and put it twice through a sausage machine. Roll the paste out, and put half over it in very tiny pieces; sprinkle with flour and fold into three. Double the ends over till they meet, roll out again, and put on the rest of the suet and proceed as before. It is then ready for use, but is much improved by standing for an hour in a cold place. This is a very wholesome pastry, and particularly nice for meat pies. If it is properly made, it ought to rise like the best puff pastry; it is an easy crust to make in hot weather, when the puff crusts made with butter are troublesome.

Suet Pastry. - No. 2

1

lb. Flour.....

2d.

8

oz. Suet .

3d.

pint Water.....

Pinch of Salt......

Total Cost - 5d.

Sift the flour into a basin; prepare the suet by cutting it into very thin slices and then shredding it up very fine indeed; mix it in with the flour. Stir in the water until it is of a firm consistency, but do not use too much water, or the paste will be tough. Suet crust should be kept as dry as possible. Turn it on to a floured board and knead for a few minutes. It is then ready for use; this crust is suitable for all kinds of boiled puddings, such as meat, apple, jam, etc. These puddings require to be boiled for a very long time. They must always be plunged into boiling water, and kept boiling and covered with water all the time they are cooking.