Fruit Pudding.
One quart of flour, 2 teaspoonfuls yeast powder, a little salt, 1 cup suet chopped fine, or a 1⁄4 pound butter or sweet lard; mix to soft dough, and roll quite thin—spreading over any kind of cooked fruit, sweetened to taste—rolling up nicely. This may be boiled, but is much better steamed, as this makes it much lighter. This delicious pudding should be eaten with brandy or wine sauce, liquid or solid.