Tapioca Pudding, With Apples. Mrs. Dr. Fisher
Soak one teacup of tapioca and one teaspoon of salt in one and one-half pints of cold water for five hours; keep in a warm place but do not cook. Two hours before dinner, pare and core six large apples; place them in a pudding dish; fill the cavities made by removing cores with sugar and a little grated nutmeg, or lemon peel; add a cup of water, and bake one hour, turning the apples to prevent them drying. When quite soft, turn over them the tapioca. Bake one hour longer. Serve with hard sauce of butter and sugar.