One hour and a half before dinner Molly put on a saucepan of water to boil, and then chopped six ounces of beef-kidney suet very fine, which she mixed with half a pound of flour and a pinch of salt. She made a hole in the centre of the mixture, and poured in enough cold water to make a stiff firm paste (not so stiff as to be hard to roll out); it was handled as little as possible, only worked enough to keep it together. It was rolled out _once_ to a sheet half an inch thick, then spread with raspberry jam, which was not allowed to come within an inch of the edge all round; the edge was wetted, the paste rolled up and the ends pinched closely to prevent the jam coming out, as was also the flap along the centre. A pudding-cloth was scalded and floured, the roly-poly laid on one side of it and rolled up; each end was tied close to the paste, and the centre _pinned_. No string was passed round the centre, as Molly had sometimes seen done, for as the pudding swells the string cuts into it. When finished the cloth was not very loose on the pudding, nor tight, but what may be called an easy fit. When it would leave the water, after an hour and quarter _constant_ boiling, it would be swelled and plump. Molly saw that the water boiled fast when it was dropped in, and that there was plenty of it. “Marta, take care that the pudding never ceases to boil, and once in a while look that it floats round, so that it may not stick to the bottom.” The next day Molly had to make Dresden patties, and some fritters the recipe for which she had unearthed from the old last-century book; it was written in the quaint language and indefinite fashion common to cooking-books of that date. Molly had often thought, in reading them, that housekeepers’ wits must have been much more brilliant in those days, or the books could have done little good. But she had thought out the matter, and her knowledge of old cook-books told her that a “handful” probably meant a man’s hand full, as the book was written by a man cook; that when you were told to “beat and search your sugar” it was because they had not latter-day improvements and probably no powdered sugar was sold. Reduced to present-day terms and small dimensions, the recipe was as follows: