Ingredients
- one quart of berries
- quarter pound of tapioca soaked over night
- quarter quarts of boil- ing water
- eight tart apples
Directions
Soak over night a large teacupful of tapioca in cold water. In the morning put half of it in your pudding dish. Sprinkle sugar over the tapioca, then on top of this put one quart of berries, sugar, and the rest of the tapioca. Fill the dish with water so as to cover the tapioca about a quarter of an inch. Bake in a moderately hot oven till it looks clear. Eat cold with cream or custard. If not sweet enough add more sugar at the table, and in baking if it seems too dry, a little more water is needed. This is delightful. A simi- lar dish may be made with either peaches, or pineapples, pared and sliced, instead of strawberries.
TAPIOCA PUDDING
Quarter pound of tapioca soaked over night. In the morning pour off and put in one and a quarter quarts of boil- ing water; sweeten and flavor to taste. Take six or eight tart apples, pare, core and stand them in a baking dish. Fill the middle with sugar and a little cinnamon, pour the tapioca over, and bake until the apples are done. Eat cold with cream. If preferred the apples can be sliced.