SAVOURY PUDDINGS, though homely, and perhaps hardly to be recommended for dinner parties, are, in their way, not to be despised. The best paste for them, I think, is one made as follows :—Chop very finely six ounces of clarified suet, and dredge a little flour over it as you mince it. Mix with it one pound of flour, a teaspoonful of salt, and sufficient water to make a smooth, pliant paste. Roll it out, and it will be ready for use. A basin is the best thing to use for the boiling : rub it well with butter, line it with the paste rolled one-third of an inch