The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Tapioca Fruit Pudding

• ¹⁄₂ cup pearl tapioca
• 1 qt. water
• 6 apples, pared and cored
• ³⁄₄ cup sugar
• ¹⁄₈ teaspoon salt
• 2 tablespoons butter

Soak the tapioca one hour, bring it to a boil with the other ingredients in a two-quart pail, if that will fill the cooker “nest,” or in a pudding pan to be set over boiling water. Put it into a cooker for one hour. Serve cold with cream. If it is preferred to serve the pudding warm, use only three cups of water.

Serves six or eight persons.