Paste No. 5.—SUET CRUST.
Mince fine eight ounces of suet, and mix it into one pound of flour and a pinch of salt. This paste must not be worked much, and is used for steamed or boiled crust. Boiled crust requires to boil from twenty minutes to two hours, depending on what size is boiling. This crust could be baked as well as steamed.