when it is sweetened will be an
acceptable addition; grated nutmeg, or cinnamon in fine powder, may be
substituted for lemon rind. For a richer pudding use half a pound of
butter for the crust, and add to the apples a spoonful or two of
orange or quince marmalade.

[HE IS UNFORTUNATE WHO CANNOT BEAR MISFORTUNE.]

1270. Boston Apple Pudding.

Peel and core one dozen and a half of good apples; cut them small; put
them into a stewpan with a little water, cinnamon, two cloves, and the
peel of a lemon; stew over a slow fire till soft; sweeten with moist
sugar, and pass it through a hair sieve; add the yolks of four eggs
and one white, a quarter of a pound of good butter, half a nutmeg, the
peel of a lemon grated, and the juice of one lemon; beat well
together; line the inside of a pie-dish with good puff paste; put in
the pudding, and bake half an hour.

1271. Bread Pudding.

Unfermented brown bread, two ounces; milk, half a pint; one egg;
sugar, quarter of an ounce. Cut the bread into slices, and pour the
milk over it boiling hot; let it stand till well soaked, and stir in
the egg and sugar, well beaten, with a little grated nutmeg; and bake
or steam for one hour.

1272. Plum Pudding.

Take of flour, one pound; three teaspoonfuls of baking powder; beef
suet, eight ounces; currants, eight ounces; nutmeg and orange peel,
grated fine, quarter of an ounce; three eggs. To be boiled or steamed
four hours.

1273. Cabinet Pudding.

Cut three or four muffins in two, pour over them boiling milk
sufficient to cover them, cover them up until they are tender. Make a
rich custard with the yolks of eight eggs and the whites of four, a
pint of cream, a quarter of a pound of loaf sugar, an ounce of
almonds, blanched and cut, lemon peel and nutmeg grated, and a glass
of ratafia or brandy, and add to the soaked muffins. Butter a tin
mould for boiling--for baking, a dish. Put a layer of dried cherries,
greengages, apricots, or French plums; cover with the mixture, adding
fruit and mixture alternately, until the mould or dish is quite full.
Boil an hour, and serve with wine sauce. In boiling this pudding it
should be placed in a stewpan with only water enough, to reach half
way up the mould. If for baking, it will not take so long. Lay a puff
paste round the edges of the dish.

1274. Elegant Bread Pudding.

Take light white b