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SUET PUDDING, PLAIN (served with sugar and lemon-juice)

Rub two ounces of finely-shredded suet into a pound of flour. Add half a tea-spoonful of salt, and just before the water or milk is added mix in two tea-spoonfuls of baking-powder. Add water to make a tolerably light paste; then put the pudding in a floured cloth, and boil it till done enough. This pudding is also very good with gravy. Time to boil, one hour. Probable cost, 5d. Sufficient for four or five persons.