SUET PASTRY
- ½ lb. (2 cups) flour
- 4 heaping tablespoonfuls chopped suet
- 1 teaspoonful baking powder
- Cold water
- ¼ 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.