_A French Apple pudding_ is made by baking or stewing some apples with sugar till they become a sort of marmalade. A custard is then made of half a pound of sweet almonds, blanched and pounded smooth, with an ounce of bitter ones, half a pint of cream, the yolks of two eggs, and the white of one, and poured over the apples, which should then be baked in a slow oven. As this is what is called a French apple pudding in England, it may amuse you to give you now what is called an English apple pudding in France; it is as follows:--Take twelve moderate-sized apples, pare and core them, and then put them into a saucepan with four or five table-spoonfuls of water. Stew them till they are soft, and then mix them with half a pound of powdered lump sugar, the juice of three lemons, and the grated rind of two, and the yolks of eight eggs well beaten. Mix all well together; cover a dish with a light puff paste, and pour the mixture into it. Put it into the oven, and bake it half an hour. _A Parsnep pudding_ is made by boiling two parsneps, draining the water from them, mashing them, and adding grated bread, the yolks of two eggs, sugar and spice to the taste, and a little cream; the whole, when mixed, is poured into a light puff paste, and baked. _Mr. Sopwith's Almond pudding._ Take five or six bitter almonds, blanched, and pound them in a mortar, with seven or eight pieces of lump sugar. Then beat up the yolks of two, and the whites of three eggs, and add them to the almonds and sugar, with two spoonfuls of cream made lukewarm. Pour the whole into a mould or basin well buttered, and steam it for twenty minutes. To make a _Cabinet pudding_. Butter a pudding basin, and line the inside with a layer of raisins that have been previously stoned. Then cut some thin bread and butter, taking off the crust, and fill the basin with it. In another basin beat up three eggs, and add to them a pint of milk, with sugar and spice; mix all well together, and pour the whole into the first basin upon the bread and butter. Let it stand half an hour, and then tie a floured cloth over it in the usual manner, taking care that the basin is quite full. This is a most delicious pudding; and when turned out of the basin it has a singular appearance, the outside being quite covered with raisins. For _Lemon cream_. Take a quart of lemonade made very sweet, strain it, and put it in a saucepan on the fire. Add the yolks of eight eggs beaten, and stir it always one way till it is of a proper thickness. Serve it in custard-glasses, or in a cream-dish. To make the lemonade, dissolve five ounces of sugar in two pints of boiling water, having previously, with part of the sugar, rubbed the yellow rind off a lemon; then add the juice of three lemons. Some persons put the lemon and sugar into a jug, and pour the boiling water upon them.