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[FALSEHOOD, LIKE A NETTLE, STINGS THOSE WHO MEDDLE WITH IT.] 1278. Half-Pay Pudding. Four ounces of each of the following ingredients, viz., suet, flour, currants, raisins, and bread-crumbs; two tablespoonfuls of treacle, half a pint of milk--all of which must be well mixed together, and boiled in a mould, for four hours. 1279. Fig Pudding. Three-quarters of a pound of grated bread, half a pound of best figs, six ounces of suet, six ounces of moist sugar, a teacupful of milk, and a little nutmeg. The figs and suet must be chopped very fine. Mix the bread and suet first, then the figs, sugar, and nutmegs, one egg beaten well, and lastly the milk. Boil in a mould four hours. To be eaten with sweet sauce. 1280. Plain Suet Pudding. Take of flour, one pound and a half; bicarbonate of soda, three drachms; or two teaspoonfuls of baking powder; beef suet, four ounces; powdered ginger, half a drachm; water or milk, one pint. Mix according to the directions given for the tea cake (par. 2099) and boil or steam for two hours. 1281. Barley Pudding. Take a quarter of a pound of Scotch or pearl barley. Wash, and simmer it in a small quantity of water; pour off the water, and add milk and flavouring as for rice puddings. Beat up with sugar and nutmeg, and mix the milk and barley in the same way. It may be more or less rich of eggs, and with or without the addition of butter, cream, or marrow. Put it into a buttered deep dish, leaving room for six or eight ounces of currants, and an ounce of candied peel, cut up fine, with a few apples cut in small pieces. An hour will bake it.