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 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.
Put in can and steam for 3 hours.
Three recipes make 3 Spry cans and 1 coffee can.
nd cook for 2 hours. Cool.
Pastry: Put flour, suet and
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
nto abowl, then sprinkle the suet in, season if desired and
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.)
Melt the suet (available from your butcher) over
Combine lard and peanut butter in a large saucepan and cook over low heat until melted.
Add cornmeal and mix well.
Pour into suet molds or a bread pan.
Chill until mixture is firm.
If using bread pan, slice into the thickness that will fit your suet feeder.
rinder, grind also the beef suet and raisins.
Place in
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.
br>Add all the spices, suet, candied peels, almonds and salt
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.
Put the flour, seasonings, & suet in a large mixing bowl,
Chop tomatoes.
Sprinkle with salt.
Let stand for 1 hour; drain.
Discard juice.
Cover with cold water.
Boil 5 minutes. Drain.
Add chopped suet and 1/2 cup water.
Simmer for 20 minutes.
Stir in sugar and boil until sugar is dissolved.
Add remaining ingredients and boil rapidly until thick, stirring so it won't scorch, for about 20 minutes.
Pack and seal immediately in quart or pint jars as you prefer.
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 suet.
Add meat a little at a time; cook until done. Chop garlic and onions; add to meat and cook until done.
Add tomato puree, cook about 30 minutes.
Season with chili powder, paprika, red pepper and salt.
Cook for 1 hour.
Chop the nuts and candied peel finely.
Peel, core and chop the apples into small pieces.
Stir together with all the other ingredients and seal in sterilised jars.
Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
o 3 quarts of water for the pasta. Add 1 tsp