The 'Sure to Rise' Cookery Book
- 1 teacupful ﬂour
- 2 tablespoonfuls chopped suet
- Cold water
- pepper and salt to taste
- ½ teaspoon Edmonds' Baking Powder
- 1 dessertspoonful chopped parsley
Mix all the dry ingredients, rubbing suet into the ﬂour, and make all into stiff paste with cold water. Cut and roll into balls, covering the outsides with ﬂour, which prevents breaking. When ready, drop them into the stew, which must be boiling slowly, and cook for half-hour longer.