Apple and Tapioca Pudding.
1 teacupful tapioca; 6 pippins, pared and cored; 1 quart of water; 1 teaspoonful of salt; a little grated lemon-peel; sugar; cloves.
Cover the tapioca with three cups of tepid water, and set in a warm place for five hours, stirring once in a while. Pack the apples in a pudding-dish, with a pinch of lemon-peel in each. Add a cup of warm water; cover closely, and cook in a moderate oven, turning as they cook at the bottom. When soft, drain off the water, fill the centre of each apple with sugar, put a clove in each, and pour over them the tapioca. Cover, and bake one hour. Eat warm, with hard sauce.
Third Week. Wednesday.
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Rabbit Soup.
Venison Steaks. Oyster Salad.
Stewed Celery. Potatoes à la Lyonnaise.
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Cottage Pudding.
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