What limit we can assign to the quantity of butter used it is impossible to say.

A quarter of a pound of butter to a pound of flour, and a teaspoonful of baking-powder, will make a fair crust.

When less butter is used the result is not altogether satisfactory.
PUDDINGS .-- We next come to the very large class of puddings in which suet is used.

The ordinary plum pudding is a case in point.

The best substitute for suet, of course, is butter or oil; a plum pudding, however, made without suet, would undoubtedly be heavy, and, to avoid this, we must use butter, bread-crumbs, and baking-powder.