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Crust, Butter, for Boiled Puddings

Put one pound of flour, a pinch of salt, and half a tea-spoonful of baking-powder into a basin, mix them well, then rub into them six ounces of fresh butter. Work the mixture with a knife or fork into a paste by the addition of half a pint of water. Roll it out once or twice, and it will be ready for use. Butter must be used for pudding-crust when suet is disliked, as lard is not nice for boiled puddings. If a richer crust is preferred, another ounce or two of butter may be added, but for ordinary puddings the crust just described is excellent. Time, a quarter of an hour to prepare. Probable cost, 6d. per pound. Sufficient, one pound for a pudding large enough for three or four persons.