Ingredients. - Half a pound of suet. One pound of flour. One teaspoon-ful of baking-powder.

Time required, about one hour and three-quarters.

To make a Suet Pudding:

1. Put a saucepan of warm water on the fire to boil.

2. Take half a pound of suet, put it on a board, cut away all the skin, and chop the suet up as fine as possible with a sharp knife.

3. Put one pound of flour into a basin with one tea-spoonful of baking-powder.

4. Add the chopped suet, and rub it well into the flour with your hands.

N. B. - Be careful not to have any lumps.

5. Now add enough cold water to mix it into a stiff paste.

6. Take a strong pudding-cloth, wring it out in boiling water, and sprinkle flour over it.

7. Turn the paste out on to the cloth, hold up the ends of the cloth, and tie it tightly round the pudding with a piece of string, leaving room for the pudding to swell.

8. When the water in the saucepan is quite boiling, put in the pudding, and let it boil gently for one hour and a half.

N. B. - Keep a kettle of boiling water, and fill up the saucepan as the water in it boils away.

9. For serving, take the pudding out of the saucepan, take off the cloth, and turn it on to a hot dish.

N. B. - This pudding can be eaten with meat, or with sugar, jam, or treacle.