text_original: For suet crust you would use half a pound of suet chopped very fine, a teaspoonful of salt and a pound of flour. Mix carefully the flour and suet and salt with enough cold water to make a pastry just soft enough to roll out.
text_transcription: FOR SUET CRUST YOU WOULD USE HALF A POUND OF SUET CHOPPED VERY FINE A TEASPOONFUL OF SALT AND A POUND OF FLOUR MIX CAREFULLY THE FLOUR AND SUET AND SALT WITH ENOUGH COLD WATER TO MAKE A PASTRY JUST SOFT ENOUGH TO ROLL OUT
phonemes: fɔːɹ sˈuːɪt kɹˈʌst juː wʊd jˈuːz hˈæf ɐ pˈaʊnd ʌv sˈuːɪt tʃˈɑːpt vˈɛɹi fˈaɪn, ɐ tˈiːspuːnfəl ʌv sˈɔlt ænd ɐ pˈaʊnd ʌv flˈaʊɚ. mˈɪks kˈɛɹfəli ðə flˈaʊɚ ænd sˈuːɪt ænd sˈɔlt wɪð ɪnˈʌf kˈoʊld wˈɔːɾɚ tə mˌeɪk ɐ pˈeɪstɹi dʒˈʌst sˈɔft ɪnˈʌf tə ɹˈoʊl ˈaʊt.