Tapioca-pudding.
Pare and core (with a tube) six or seven apples; lay them in a buttered dish. Pour over a cupful of tapioca or sago one quart of boiling water; let it stand an hour; add two tea-cupfuls of sugar, a little lemon, vanilla, or wine; pour this over the apples, and bake an hour. Peaches (fresh or canned) may be substituted, and are an improvement.