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Apple Tapioca Pudding

One coffee-cupful tapioca, covered with three pints of cold water, and soaked over night. In the morning set it on the side of the range, or stove, stirring it often until it becomes transparent. If too thick, add more water, until it is as thin as good, clear starch. Stir in a small teaspoonful of salt. Pare and core, without breaking, as many good apples as will lie close on the bottom of a medium-sized pudding-dish. Fill the holes full of sugar, and a very little nutmeg and cinnamon; then pour over the tapioca, and bake slowly until the apples are soft and well done. To be eaten with hard sauce, which is made as follows: One cup sugar, two-thirds of a cup butter, beaten together until perfectly smooth and white.