Take a quart bowl, and half fill it with tapioca: then fill it very nearly to the top with cold water, allowing a little space for the tapioca to swell in soaking. Cover it, and let it stand all night. In the morning, pare and core six or eight fine pippin or bell-flower apples. Put them into a preserving kettle; filling up the holes from whence the cores were extracted with powdered sugar, and the grated yellow rind of one large lemon, or two small ones; and also the juice. Stew among the apples additional sugar, so as to make them agreeably sweet. Add about half enough of water to cover them. This will be sufficient to keep them from burning. Stew them gently till about half done; turning them carefully several times. Then put in the tapi oca, and let it simmer with them till perfectly clear, and the apples are tender and well done throughout; but not long enough for them to break and fall to pieces. The tapioca will form a fine clear jelly all round the apples.

This is a nice dessert for children. And also, cooling and nourishing for invalids.

Quinces may be done in the same manner. They require more cooking than apples. For quinces, it is best to use, as flavouring, the grated yellow rind, and the juice of very ripe oranges.