Suet Crust

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

SUET CRUST FOR MEAT PUDDINGS.

Eight ounces flour, five ounces beef suet, a little salt. Remove all the skin from the suet, chop fine and mix with the flour, adding a little salt, mix well; add by degrees a little cold water and make into a paste; flour the paste-board and place the paste upon it, roll out to the thickness of 1/4 inch. It is then ready for use.