tapioca gradually into this. Flavor with vanilla, turn into a buttered
baking dish, place in the oven in a pan of water, and bake for 20 to 30
minutes. Cool and serve.

39. APPLE TAPIOCA.--The combination of fruit and tapioca is agreeable to
most persons. Peaches and apples, either fresh or canned, are used
oftenest for this purpose. For the apple tapioca here given, the apples
should be somewhat sour, as there will then be more character to the
dessert. Canned or fresh peaches or canned pineapple may be used in
exactly the same way as apples. If canned fruit is used, not so much
sugar nor baking in the oven will be necessary.

APPLE TAPIOCA
(Sufficient to Serve Six)

3/4 c. pearl tapioca or 1/2 c. minute tapioca
2 c. boiling water
1/2 tsp. salt
6 apples
1/2 c. brown sugar
1 tsp. cinnamon
1 Tb. butter

If pearl tapioca is used, soak it for 4 or 5 hours and then drain off
all the water. Minute tapioca will need no soaking. Add the tapioca to
the boiling water and salt. Cook in a double boiler until the tapioca is
entirely transparent. Pare and core the apples, place them in a buttered
baking dish, fill each cavity with sugar and cinnamon, and place a piece
of butter on top. Pour the hot tapioca over these, place in a hot oven,
and bake until the apples are soft. Serve either hot or cold with sugar