by Dick Margulis <margulisd@[EMAIL PROTECTED]
>
Sep 25, 2008 at 07:22 AM
Mary Fisher wrote:
>
> Butter gives the best texture as well as the best flavour to most baking
but
> for steamed puddings I prefer fresh suet and for savoury pastries I use
> lard. Not bread, I know :-)
>
Yes. I did not mean to suggest butter as the answer to all
questions--only to Barry's. <g>
