TAPIOCA AND APPLE PUDDING

Six good, tart cooking apples, three-quarters of a cup of pearl tapioca, sugar to taste and one quart of water. Soak the tapioca in the water two hours, then put in a double boiler and cook until clear, sweeten to taste. It may be flavored with the rind of lemon cut very thin and removed when the tapioca is done. Peel and core the apples and fill the holes with sugar, arrange them in a pudding dish and pour the tapioca over them, bake until the apples are tender. A few tiny bits of butter on the top will make it brown a little. Serve hot or cold with cream and sugar.