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Suet Pastry

1/2 lb. (2 cups) flour 4 heaping tablespoonfuls chopped suet I teaspoonful baking powder Cold water 1/4 teaspoonful salt Sift the flour, salt, and baking powder into an earthenware bowl, rub the suet well into them, then make into a stiff paste with cold water, adding it gradually. This paste may be boiled for two hours in a cloth or mold, or rolled out and used for fruit, sweet or savory puddings, or roly-polys.