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.