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Suet Puff Paste

This is excellent for boiled fruit puddings and dumplings or for baked or boiled meat pies. All the ingredients must be very cold when mixing. Take two cups of flour; one-half teaspoon of salt; one teaspoon of baking powder; one cup of suet freed from skin, chopped very fine and dredged with flour, and one cup of water. Sift the baking powder with the flour into a bowl, add the salt, suet and water and mix into a smooth, firm dough.