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Tapioca and Apple Pudding

Wash a tea-cupful of tapioca, and soak it for an hour in a quart of cold water. Put it into a saucepan, set it on the fire, let it boil, then simmer it gently until it is smooth and clear, stirring it frequently to keep it from getting into lumps. Half fill a moderate-sized pie-dish with cooking apples, pared, cored, and cut into thin slices. Bake these in a moderate oven until they are slightly softened, then sweeten the tapioca, flavour it in any way that may be agreeable, and pour it over the fruit. Bake the pudding until the apples have fallen. Any other fruit may be substituted for apples, such as strawberries, red currants, raspberries, etc. The pudding may be served hot, or in summer-time may be made with fresh fruit, turned out in a mould, and when cold eaten with milk or cream. Time, about one hour to bake the pudding. Probable cost, 6d. Sufficient for five or six persons.