Chop the suet fine, add the salt; rub these well into the flour; mix with cold water to a stiff paste. Cut off one-third of the paste for the top; roll out the remainder into a round, twice the size of the top of the basin. Grease the basin very thoroughly, line it with the paste, cut up the fruit, and half fill the basin with it, add the sugar and a little water, then the remainder of the fruit. Roll out the top piece, wet the edges of the paste, put on the top, press the edges together. Dredge a pudding cloth and tie it over the basin. Boil in plenty of water about 1½ hour.
Baked Fruit Pudding must be made the same way, but the basin must be sugared as well as greased. Bake about ¾ hour.
Gooseberry Jelly. Time—1½ hour.
1 quart green gooseberries, 1 quart cold water, ½ lb. brown sugar, 1 oz. vegetable isinglass.
Stew the gooseberries in the water with ¼ lb. sugar, allow them to get cold, then heat them again, this process gives the juice a pink colour. Dissolve the isinglass in a little water, add to it ¼ lb. sugar and place it in the juice of the fruit, which should have been carefully strained and cleared; mix all gently together, pour into a wetted mould, and serve when cold.
Homœopathic Pudding. Time—½ hour.
1 lb. black currants, bread, ½ lb. brown sugar, ½ pint water.
Stew the currants with the sugar and water, when soft pour them boiling into a pudding basin, which has been lined with slices of bread, about half an inch thick. Cover the basin with a plate, on which place a heavy weight. Turn out when cold; the bread should then have become soaked with juice.
Stewed Fruit.
Cherries, currants, raspberries or plums, white sugar, water.