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Potato paste must be sent to table quite hot; as soon as it cools it becomes tough and heavy. It is unfit for baking; and even when boiled is less light than suet paste. To every pound of the best fresh butter allow a pound or a quart of superfine flour. Sift the flour into a deep pan, and then sift on a plate some additional flour to use for sprinkling and rolling.

Blanc differs from Poelée, in having a quantity of suet added, and being boiled down before the article is placed to stew in it. Braising is a similar process to Poelée, but less meat and vegetable is used.

From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Committee on Woman's Work, Lady Manager. One cup molasses; one cup sour milk; one cup suet, chopped fine; one cup raisins; one-half cup currants; two and one-half cups flour; one teaspoonful soda. Mix well, salt and spice to taste, and steam two hours. Dressing Mix one heaping tablespoonful flour and two of sugar; add to these grated nutmeg.

Put a fine steak in a stewpan with a large piece of clarified suet or fat, and a couple of onions sliced, let the steak fry for a few minutes, turning it several times; then cover the steak with gravy, or even water will answer the purpose, with a tea-cup full of button onions, or a Spanish onion sliced, a little lemon peel, pepper, salt, and a little allspice; simmer till the steak is done, when the steak must be removed and the gravy be carefully skimmed, then add to it a little browning and a spoonful of mushroom ketchup; the steak must be kept on a hot stove or returned to the stewpan to warm up.

I do love to let my hunger grow mightily keen ere I eat, for then a dry crust is as good to me as a venison pasty with suet and raisins is to stout King Harry. I have a sharp hunger upon me now, but methinks in a short while it will ripen to a right mellow appetite." "Now, in good sooth," quoth merry Robin, laughing, "thou hast a quaint tongue betwixt thy teeth.

He made straight for the apple-tree where Farmer Brown's boy always keeps a piece of suet tied to a branch for Tommy and his friends. Drummer the Woodpecker was there before him. Now it is one of the laws of politeness among the feathered folk that when one is eating from a piece of suet a newcomer shall await his turn.

It was the grocer told us we ought to put treacle in the pudding, and also about not so much ginger as a teacupful. We were very careful to be quite clean. We washed our hands as well as the currants. I have sometimes thought we did not get all the soap off the currants. The pudding smelt like a washing-day when the time came to cut it open. And we washed a corner of the table to chop the suet on.

"In my youth," said the sage, as he shook his gray locks, "I kept all my limbs very supple, By the use of this ointment, five shillings the box Allow me to sell you a couple." "You are old," said the youth, "and your jaws are too weak For anything tougher than suet: Yet you eat all the goose, with the bones and the beak Pray, how did you manage to do it?"

He joined us during dinner, just in time for a triumph of a plum pudding which our cook had unexpectedly produced, and his heart was so gladdened and expanded by either the suet, the raisins, or the brandy, that he chatted away until the dissipated mountain hour of eleven o'clock, when we sent him off to bed, much pleased with his entertainment, and again reassured, at least for a time, of the continued existence, not only of white men in the world, but of their plum puddings.

Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.