Put in can and steam for 3 hours.
Three recipes make 3 Spry cans and 1 coffee can.
Cool.
Pastry: Put flour, suet and seasoning in a bowl
Mix the flour, suet, parsley and chives in a bowl.
Season well with salt and freshly ground white pepper, then stir in enough stock to form a fairly stiff but still elastic dough that will leave the sides of the bowl clean.
Heat the remaining stock in a large pan until boiling.
Shape the dumpling dough into rounds about two bites big.
Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.
Remove from stock and serve.
nife, cut the frozen raw suet into chunks.
Place about
Grind suet and raisins together.
Sift flour, salt, soda, nutmeg and cinnamon together.
Mix molasses, sugar and milk together.
Work some flour mixture into the suet and raisins.
Then combine all ingredients.
Steam in greased cans for 3 hours. (Pudding will double while cooking.)
Combine lard and peanut butter in a large saucepan.
Cook over low heat until melted.
Stir in remaining ingredients.
If needed, add enough water to make the product the consistency of oatmeal.
Pour into a bread pan and cool.
When cool, run a knife around the edges and pop suet out of pan.
Slice into portions that will fit your hanging suet feeder.
Store remaining slices in the freezer until ready to use.
Melt the suet (available from your butcher) over
nto abowl, then sprinkle the suet in, season if desired and
Mix and sift dry ingredients; add molasses and milk to suet. Pour into buttered mold and cover.
Steam 3 hours.
Serve with sauce.
Stir dry ingredients and then add melted suet and mix well. Pack into styrofoam cups through which a knotted cord has been drawn like a candlewick.
Set in refrigerator until firm.
Peel off upper half of cup and hang in tree or bush.
Mix and sift dry ingredients.
Add molasses and milk to suet. Combine mixtures.
Turn into buttered mold and cover.
Steam 3 hours.
Raisins and currants may be added.
In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
Serve pudding and sauce warm.
rinder, grind also the beef suet and raisins.
Place in
Melt the lard and peanut butter, and mix in the dry ingredients and bird seed. Often we mix in bacon fat, bread crumbs, Red River cereal, or whatever we have on hand. Work well together. Make into 4 x 4 x 2 inch blocks and freeze. Place in suet feeder in a tree and watch the birds come to feast!
o beaten eggs.
Add suet, raisins, apples, vanilla and flour
Sour the milk by adding the lemon juice.
In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.
Sift dry ingredients (first 7 ingredients) together.
Mix together next 3 ingredients.
Beat brown sugar with egg yolks and add suet.
Add bread crumb mixture to egg mixture.
Add all sifted ingredients, candied fruit and almonds together, then add to moistened mixture and mix well.
Fold in beaten egg whites.
Place in bag or container and steam 3 1/2 hours.
This can be kept up to 8 weeks in refrigerator.
Sift dry ingredients and mix with the moist batter.
Steam pudding 3 1/2 hours.
Make sure you ask for suet when making this so they don't give you tallow.
There is a difference.
Mix all ingredients toghter and form into balls with a looped string for hanging in the middle of each suet ball.
As a christmas decoration ad a red ribbon wired to the top of the ball.
utmeg.
Stir in raisins, suet, and nuts.
Stir in