* 1 lb.  Flour—­2d. * * 8 oz.  Suet * * 1/2 pint Water * * Pinch of Salt—­3d. * * Total Cost—­5d. * Sift the flour into a basin; prepare the suet by cutting it into very thin slices and then shredding it up very fine indeed; mix it in with the flour.  Stir in the water until it is a firm consistency, but do not use too much water, or the paste will be tough.  Suet crust should be kept as dry as possible.  Turn it on to a floured board and knead for a few minutes.  It is then ready for use; this crust is suitable for all kinds of boiled puddings, such as meat, apple, jam, & c.  These puddings require to be boiled for a very long time.  They must always be plunged into boiling water, and kept boiling and covered with water all the time they are cooking.

SUET PUDDING

* 1 lb.  Flour—­2d. * * 8 or 10 oz.  Suet * * 1/4 teaspoonful Salt * * 1/2 pint Water * * 2 Cold Potatoes—­3d. * * Total Cost—­5d. * * Time—­Two Hours and a Half. * Sift the flour and salt into a basin, mash the potatoes or rub them through a sieve, and stir them in.  Shred the suet finely and mix in thoroughly with a knife; make into rather a stiff paste with the water, dip a pudding cloth into boiling water.  Put the pudding into the centre, and tie up tightly.  Plunge into boiling water and boil steadily for two hours; turn out of the cloth carefully into a hot dish, and serve.  This pudding is delicious with roast meat, or it may be served as a sweet; jam sauce is nice poured round it.  A recipe for this will be found elsewhere.

HASTY PUDDING SOUFFLE

* 1 pint Milk—­2d. * * 2 Eggs—­2d. * * 1 oz.  Flour * * 1 oz.  Sugar * * Flavourings—­1d. * * Total Cost—­5d. * * Time—­40 Minutes * Put the milk on to boil, mix the flour smoothly with a little cold milk; when the milk in the saucepan nearly boils stir this in and stir until it boils.  Then take off the fire and beat in the sugar, flavouring, and the yolks of the eggs.  Whisk the whites to a stiff froth and stir them lightly in, pour into a buttered pie-dish, and bake in a brisk oven for forty minutes; serve hot.

CHEESE CAKES

* 1 pint Sour Milk—­2d. * * 2 Eggs—­2d. * * 1/2 lb.  Flaky Pastry—­3d. * * 2 oz.  Sugar * * Flavouring—­1d. * * Total Cost—­8d. * * Time—­15 Minutes. * Pour the milk through a sieve and use only the thick curd which does not run through into the basin; beat in the sugar, yolks of the eggs, and flavouring to taste.  Roll our some flaky pastry and line some patty pans with it; fill them with rice or crusts of bread, and bake for about ten minutes.  Then take out the rice or crusts and fill with the cheese cake mixture.  Finish baking, and stand on a sieve till cool.  Sprinkle well with sugar, and serve cold.

BANANA SOUFFLE