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[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.