SUET PASTRY.

New Zealand Herald, Volume LXIII, Issue 19384, 20 July 1926, Page 7

SUET PASTRY.

This easily-made pastry is ased for meag or fruit puddings, roly-poly pudding, seapie and dumplings. To Make the Fas'.rv.—Required: £lb of flour, £lb. of suet, half level teaspoonful of baking powder, cold water to mix, pinch of salt. Sieve the flour, salt and baking powder into a basin; remove all skin and kernels from the suet, and shred it finely, dipping it into the flour occasionally. Then fiour a board, and chop the suet as finely as possible, adding enough of the floor to prevent it sticking to the knife, mix it well with thn flour, make a hollow in the centre, and I add cold water very gradually, stirring | the flour in with the right hand. Form | into a smooth dough, turn on to a floured board, flour a rolling-pin and roll I out to the required size and thickness. _ For a Meat Pudding the pastry is rolled out a little thicker than for a fruit pudding. Any kind of a mixture of meats may be used. The pudding may be covered with a scalded floured doth ana boiled, or it may be covered with greased paper and steamed. Time to boil, ~ 2 to 3 hours. To steam, 3to 4 hours. it small individual puddings are made I hour's boiling and 1A- hours steaming should suffice. .. „ ~ . For a Fruit Pudding.—Roll the pastry out about itn. thick, hne a greased fcswn with it, and fill with any kind of prepared fruit or mixed fruits, sugar, »nd a very little water. Cover with a hd of pastry and a scalded floured cloth und. I,oil from Uto 2 hours, or steam for 4 k°Kor Dumplings.—Roll tho pastry into small balls, and drep th«n mto boiling water. Boil 10 to la minutes.