Allow 3 ozs. vegetable suet to 8 ozs. flour. Chop the suet or run through
nut-mill. Add to flour along with salt and pepper, and if liked, a little
grated onion and chopped parsley. Make into a firm paste with water, which
may have a little ketchup or "Extract" diluted in it.

This is, of course, for savoury pies, &c. If for sweet dishes--roly-poly,
apple dumpling, &c.--omit all seasonings and add sugar and any flavouring
preferred, such as clove, ginger, or cinnamon.




CAKES, SCONES, &c.


Only a few cakes, &c., are given here, as there are a number of excellent
ones among the contributed recipes in last section, under heading of Bazaar
contributions, and, besides, there is nothing about them peculiar to food
reformers. Those who are studying wholesomeness and digestibility, however,
will avoid as far as possible the use of chemicals for raising, and fats of
doubtful purity such as hog's lard. The injurious character of carbonate of
soda, tartaric acid, &c., if used at all to excess, is now fully recognised,
and those whose health is not quite normal should avoid them entirely. When
such cannot be dispensed with, use very sparingly and in the exact
quantities and proportions of acid and alkali, which will neutralise each
other by converting into a gas which passes off in baking, if the oven, &c.,
is all right. But the latter point is rather a big and very essential "if,"
and many cooks try to make up for deficiencies in mixing and firing, by
putting in an extra allowance of baking powder. There is considerable