Apple and Tapioca Pudding.
1 teacupful tapioca, soaked for five hours in 3 teacupfuls of warm (not hot) water.
8 juicy pippins, pared and cored.
3 tablespoonfuls of sugar and a saltspoonful of salt, with a few whole cloves.
Arrange the apples in a deep dish; add a cup of cold water; cover, and steam in a moderate oven until tender all through, turning them once or twice. Turn off half the liquid and pour the tapioca, which should have been soaked in a warm place, over the apples, when you have filled the hollows left by the cores with sugar and put a clove in each. The tapioca should be slightly salted. Bake one hour, or until the tapioca is clear and crusted on top. Serve in pudding-dish.