Before giving the last two rollings sprinkle over it a few drops of lemon juice; each time when rolling the pastry keep all the edges as square as possible.
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.
TOAD IN THE HOLE
- ½ lb. (2 cups) flour
- ½ teaspoonful salt
- 1 lb. link sausages
- 2 eggs
- 1½ pints (3 cups) milk
Sift the flour and salt into a basin; beat up the eggs well, and after mixing them with the milk, pour gradually on the flour, beating it well with a wooden spoon. When quite smooth, pour it into a well-buttered fireproof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for three-quarters of an hour.
Pieces of apples, rhubarb, prunes, or pieces of cold meat or fish may be substituted for the sausages.
The fruit requires a little sugar, and sugar must also be served along with the pudding.