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Tapioca Pudding, with Apples, No. 3, Without Milk or
Eggs. —Tapioca, 1 cup; water, 1% pts.; apples, 6 good sized tart ones; sugar, lemon or nutmeg. Directions — Soak the tapioca in water over night. Pare and punch the cores from the apples, with a tin apple corer—a piece of tin rolled into cylinder shape, about % of an inch in diameter, and soldered together—(at the proper time to have the pudding ready for dinner), and place them in a pudding dish, fill the holes with sugar and sprinkle some over them, grate on nutmeg, or put on powdered cinnamon, or other flavor, as preferred, pour over a cup of water and bake till quite soft; then pour over the tapioca in the milk, and bake 1/2 to 1 hour. (See also " Danish or Tapioca Pudding. ")
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