TAPIOCA PUDDING WITHOUT EGGS OR MILK

Soak a tea-cupful of tapioca in one and one half pints of vater over night. Pare and punch out the cores of ten apples, ?.nd fill the holes with white sugar. Grate lemon peel over the whole and pour one large coffee-cupful of boiling water over the apples. Then pour on the tapioca, having first thinned it to the consistency of custard, with boiling water. Bake one hour and serve with sugar and cream, or a butter and wine sauce. — Mrs. Charlton Alexander.