Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-11-11
DALI HOUSEHOLD COLUMN.
Palatable Dishes at Minimum Expense
and Easy Of Preparation.
BY MRS. MARY ]. LINCOLN
Dinner Made to Tighten the Work
OF Following Monday.

Copyright, 1899, by Walter B. GEild.)
HOW TO CHOP AND USE SUET.
Suet is the term applied to the fatty
tissues around the loins and kidneys of
sheep and oxen. 1t is quite different IN
texture from the fat in other parts OF
the creature, being very brittle and OF
a rich favor. The membranes connect
ing the layers of fat are more tender,
yet they form a disagreeable barrier
to the knife and it is well to remove
them before attempting to chop the
fatty portions. Cut or break 1t into
small portions, that the membrane
may be more easily removed. Ii the
suet be firm and hard and the work
done in a cold place there will be less
chance of its becoming soft and sticky.
Sometimes it is we'll to sprinkle It
with flour to prevent adhesion, and
many cooks prefer to shave 1t OH in
thin fakes and then cut it into dice
on board instead of using chopping
tray.
On account of the large amount OF
stearine which it contains, suet is
hard fat, and does not melt entirely in
cooking
Suet is used by many housekeepers
in preference to butter in dumplings,
buildings and mince meat, and it an
swers the purpose admirably If the ar
ticles are eaten hot. But it is not al
ways agreeable in cold food, as the
particles are suggestive of tallow
PLAIN SUET PUDDINGS.
Into one pint of flour mix four level
teaspoons of baking powder and one
fourth teaspoon of salt. Add four
tablespoons of chopped suet, tabout
two ounces before it is chopped), and
mix it well. Stir in cold water grad
ually till you have soft dough. Grease
mould or several cups, fill to within
an inch of the top, and cover the cup
with creased paper. Fold 1t down
round the edge. Put them into ket-
tie CT boiling water, enough to come
half way up the mould. Cover tightly
and keep the water boiling steady.
Cook two hours if in a mould and one
hour if in cups. This may be served
with the meat using gravy for sauce,
or as a dessert with a sweet sauce,
favored with lemon or other fruit
syrup.
FRUIT SUET PUDDING.
Mix one pint of -four, four level tea
spoons of baking powder, one-fourth
teaspoon of salt, onefourth cup OF
sugar and one teaspoon of mixed Gin
namon and nutmeg. Then stir in four
tablespoons of chopped suet, two table
spoons of chopped raisins, one-fourth
cup of currants and two square inches
of citron, finely sliced. Mix with water
or milk to a soft dough and turn into
creased moulds and steam three hours.
SUET PUDDING WITH MOLASSES.
Mix two and one-half cups of -four,
one teaspoon of salt, one tablespoon CO
ground ginger, one cup of chopped suet,
one cup of seeded and chopped raisins,
and one-half cup of currants. Add one
cup of sweet milk and one cup of mo-
lasses in which one scant teaspoon CT
soda has been dissolved. Mix thorough
ly and turn into small cups, filling
them not quite full and steam one
hour and half.
INDIAN MEAL AND SUET PUDDING
Scald one quart of milk and stir into
it one pint of corn meal, (the common
meal sifted, not the granulated) Ado
one-fourth cup of suet chopped fine,
and one-third of cup of molasses, ono
teaspoon of salt and one teaspoon of
ginger. Turn into a creased mould and
boil four hours. Serve with cream
sweetened with shaved maple sugar.
SUET PASTE.
Mix three-fourths of cup OF finely
chopped suet, with three cups OF sifted
-four add one teaspoon of salt and six
level teaspoons of baking powder. Mix
into a soft dough with about one cup
of ice water. Pat into a fiat cake and
roll out Use it as top crust for ap-
pie dumplings or for meat pies.
CARROT PUDDING.
Mix two cups of -four, one-half tea
spoon of salt and four level teaspoons
of baking powder, add one cup of sugar,
one cup of finely chopped suet, one
cup of currants and one cup OF grated
carrot. Turn into a buttered mould
and steam three hours. Serve with
lemon sauce.
TO CLARITY SUET.
Remove the membranes, cut it in
small pieces, put them into pan and
melt slowly either in a moderate oven
or over the fire. Add sliced raw po-
tato and heat till there is no bubbling.
Strain it and set away to cool. Use as
any shortening in gingerbread or for
frying. MARY j. LINCOLN.