Cassell's dictionary of cookery

Suet Dumplings, Sweet.— Prepare the suet dumpling as in the last recipe. Before putting the suet into the flour, take the necessary quantity of salt, and mix with it a tablespoonful of sugar, a pinch of grated nutmeg or spice, and any flavouring ingredients that may be chosen. Mix aU thoroughly together, make the mixture into dough, divide it into balls, and boil as before. A few currants may be added if liked, and instead of sugar a spoonful of treacle may be dissolved in the water. Time to boil the dumplings, half an hour to three-quarters of an hour, according to size. Dumplings made with one pound of flour and half a pound of suet will be suflicient for five or six persons. Probable cost, 8d. Suet, Milk {see :Milk Suet). Suet Paste for Boiled Puddings {see Paste, Suet, &c.). Suet Pastry, Common.— Suet pastry is especially suited for boiled fruit or meat puddings. To make it, put a pound of flour into a bowl, add a pinch of salt and from six to eight ounces of good suet which has been finely shred and freed entirely from skin and fibre. The suet should be well rubbed into the flour. Make a hole in the centre of the mixture, and pour in a small tea-cupful of water. Stir this in lightly with a knife, and if necessary add more water. Work the whole to a stiff dough, roll it out two or three times, and let it stand a few minutes before using it. If a small quantity only of suet is used, a tea-spoonful of baking powder may be added, and this will help to make the pastry light. Suet Pastry, Rich (for meat pies, &c.). — If the following directions are attended to, suet may be used instead of butter for making puff pastee for meat pies which are to be served hot. If they are to be eaten when cold, butter had better be used. The difference in the expense between suet and good butter is considerable, and bad butter will spoil anything. Take some dry veal or beef-kidney suet. Free it entirely from skin and fibre, chop it small, then pound it in a mortar, and whilst pounding keep adding a tea-spoonful of salad-oil till the suet looks like butter. If oil is not at hand, fresh butter may be used instead. Two ounces will be sufficient for half a pound of suet. Proceed as for puff paste {see Paste, Puff, or Feuilletage). Suet, lOd. per pound. Suet Pudding {see Kentish Suet Pudding). Suet Pudding (another way). — Chop eight ounces of suet finely. Mix with it an equal weight of finely-grated bread-crumbs, and add a pinch of salt, four table-spoonfuls of augar, and the grated rind and strained juice of a lemon. Mix the ingredients thoroughly. Tie the mixture in a cloth, leaving room for the pudding to swell, and boil quickly till done enough. Time to boil, two hours. Probable cost, 8d. Sufficient for four or five persons. Suet Pudding (another way). — Chop small four ounces of suet free from skin and fibre. Add a pinch of salt, a little grated J ginger, and half a pound of flour. Whisk two eggs -with a quarter of a pint of milk. Stir this into the mixture till it is smooth and light. Tie the pudding in a floured cloth, being careful to leave it room to swell, and boil quickly till done enough. Serve with sweet or wine sauce. Time to boil, about two hours. Probable cost, Gd. Sufficient for four persons. Suet Pudding, Dr. Kitchiner's.—