Tapioca Pudding No. 1

Soak 1/2 cup of tapioca in 1 cup of cold water for two hours, then add 1 cup more of water and boil until the tapioca melts. When done, it should be quite thick. Add a well-beaten egg and sugar and flavoring to taste. Turn into a pudding dish, and cook gently for one-half hour. Part nut milk may be used instead of the water.

Tapioca Pudding No. 2

Put 1 cup of tapioca and 1 teaspoonful of salt into 1 1/2 pints of warm water, and let soak for two hours. Then cook in a double boiler until transparent. A little sugar may be added if desired. Have ready 6 tart apples. Pare, and remove the core without breaking the apple, and fill the holes with sugar. Flavor with orange peel. Place in a pudding dish, add a very little water, cover, and let bake until tender, but not mushy. Then carefully remove to individual glass dishes (the dishes should be warmed to prevent them from breaking); pour over the apple a portion of the cooked tapioca. Serve just warm.