Suet Crust or Pastry

• ½ pound plain flour
• pinch of salt
• ¼ level teaspoon

Sift flour, salt and baking powder into a clean, dry mixing bowl. Shred the suet very finely with a sharp knife. Place on a chopping board and sprinkle with some of the flour; then chop it very finely, using enough flour to prevent it sticking to the board and knife. The more finely the suet is chopped, the better the pastry will be. When ready, mix it thoroughly with remaining flour in the bow