2361—Dumpling and Pudding Pastes

Break up ten oz. of very dry beef suet, and carefully clear it of all little pieces of skin and connective tissue. Chop it up as finely as possible; sift one lb. of flour on to the mixing-board; hollow it out; and put into the hollow one-half oz. of salt, one and one-half oz. of sugar, one-third pint of water, and the chopped suet. Mix up these various ingredients, and, by degrees, combine the flour with them.

Mass the paste together, without kneading it, and put it aside in the cool until it is wanted.