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Suet Pastry, Common

Suet pastry is especially suited for boiled fruit or meat puddings. To make it, put a pound of flour into a bowl, add a pinch of salt and from six to eight ounces of good suet which has been finely shredded and freed entirely from skin and fibre. The suet should be well rubbed into the flour. Make a hole in the centre of the mixture, and pour in a small tea-cupful of water. Stir this in lightly with a knife, and if necessary add more water. Work the whole to a stiff paste, roll it out two or three times, and let it stand a few minutes before using it. If a small quantity only of suet is used, a tea-spoonful of baking-powder may be added, and this will help to make the pastry light.