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Crust, Suet, for Puddings

Allow six or eight ounces of suet and a pinch of salt for every pound of flour. Carefully remove the skin from the suet, and shred it as finely as possible, strewing a little flour over it two or three times to prevent its sticking together. Mix it with the flour, and work it into a firm paste with a little cold water. Probable cost, 4d. per pound