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"They are a merry couple," said the Tinker, "for one is as lean as an old wife's spindle, and the other as fat as a suet pudding." "Talking of fatness," said the Peddler, "thou thyself lookest none too ill-fed, holy friar." "Nay, truly," said Little John, "thou seest in me what the holy Saint Dunstan can do for them that serve him upon a handful of parched peas and a trickle of cold water."
In course of time there were additions which made considerable variety: as rice, preserved potatoes, pressed vegetables, cheese, dried fruits and suet for puddings, sugar, coffee properly roasted, and malt liquor. Beer and porter answer much better than any kind of spirit, and are worth pains and cost to obtain.
Eat them with cream and sugar, or with butter and sugar. You may make the paste with butter instead of suet, allowing a pound of butter to two pounds and a quarter of flour. But when paste is to be boiled, suet will make it much lighter and finer than butter.
So for half an hour the twins, under Aunt Polly's direction, snipped bread crumbs and suet happily and then busily tied strings to other pieces of fat. "We're going to have company, Norah," explained Dot, opening and shutting her cramped little fingers when the bread and fat were all nicely snipped. "Company, is it?" asked Norah, glad to see Dot had stopped crying.
These dumplings or puddings will be found very good. Grate the crumb of a stale six cent loaf, and mix it with nearly as much beef suet, chopped as fine as possible. Add a grated nutmeg, and two large table-spoonfuls of sugar. Beat four eggs with four table-spoonfuls of white wine or brandy. Mix all well together to a stiff paste.
He'll tell you about it if you ask him, how puzzled he was at first. There was some suet over, only not minced, you know. So he took that just as it was in a lump and buried it in bread-crumbs, luckily we had plenty of bread. Then he broke in the eggs, but when he came to look for the fruit, that was all in the pot of hot water, not a raisin left.
Moreover, there was an elusive aroma from the candles, often made from the wax of berries, taken from the prolific growth of myrtle bushes about the Virginia waterways. This redolence, together with the clear light which the myrtle wax gave forth, made that candle popular in the evening; notwithstanding, both beef and deer suet were in use for candle making, and some candles were imported.
Accordingly, the suet pudding was made; the men began to eat; the gale began to "take off", as seaman express it; and, although things were still very far removed from a state of comfort, they began to be more endurable; health began to return to the sick, and hope to those who had previously given way to despair.
I should think that every boy living in the country would find keen pleasure in making and erecting nest-boxes for martins, wrens, and squirrels; in putting up straw teepees in winter for the quail, in feeding the quail, and in nailing to the trees chunks of suet and fat pork every winter for the woodpeckers, nuthatches, and other winter residents.
Some prefer seasoning the blancmange before putting it in the moulds. It will keep in a cool place two days, and is better to be made the day before it is eaten. To Keep Suet for several Months. Chop the suet you wish to preserve until summer as fine as for mince pies or puddings, then add a table-spoonful of salt to three table-spoonsful of suet; mix all well together, and put it in jars.
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