Apple Tapioca - The combination of fruit and tapioca is agreeable to most people. Peaches and apples, either fresh or canned, are used most often for this purpose. For this recipe, 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.
- 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 (peel) 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 of each.
- 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 and cream.
Notes, tips, and variationsEdit
This recipe was copied from "Woman's Institute Library of Cookery, Vol. 4: Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies" found at http://www.gutenberg.net/etext06/8loc410h.htm and wikified for this cookbook.