Crust: One-fourth oz. suet to 6 oz. flour; pinch of salt, and water enough to make a thick paste; fruit and sugar.

Make the crust of suet, flour, salt and water; roll it out thin before putting into a buttered basin, then add the fruit mixed with the sugar, except in the case of apples, which are sometimes hardened by boiling with sugar; put on a lid of paste, and boil the pudding 1 1/2 hours. Care should be taken to roll the crust thin, in order to get as much fruit as possible into the pudding. It is a good plan to stew a little fruit, and serve it with the pudding, as it should be given to children in large proportion to the crust.