Soak the tapioca in the water. Add to it the butter, melted, a little salt, half the sugar and the milk. Peel and core six sour apples, filling them with the rest of the sugar with which the juice of half a lemon and the grated peel of a whole lemon have been mixed. Put the apples into a deep pudding-dish. Pour the tapioca and milk round them. Bake an hour.
This pudding may be made with plums, gooseberries or currants; they should be well sweetened.
Bread and Butter Pudding
Bread
Butter
Sultanas
Powdered cinnamon
3 eggs
1 pint milk
3 table-spoons powdered sugar
Cut a number of slices of bread, taking off the crusts and spreading them with butter. Butter a pudding-dish and fill it three parts full with the slices of bread and butter, sprinkling a little powdered cinnamon and a few sultanas between each layer. Beat the sugar and eggs together. Add the milk and flavouring. Strain. Pour slowly on the bread, letting it absorb all it can. Bake in a moderate oven for an hour.
A good variation of this pudding is made by spreading each layer of bread and butter with jam.
*Bread Pudding
1¹⁄₂ cups powdered sugar
2 cups bread-crumbs
1 quart milk
5 eggs
1 table-spoon butter
Vanilla
Put the bread-crumbs, which should be very fine, to soak in the milk. Mix the butter and one cup of sugar. Add the well-beaten yolks, and beat well together. Add bread-crumbs and milk and a little vanilla. Butter a pudding-dish and fill it not more than two-thirds full. Bake in a moderate oven until set. Spread quickly with jelly or jam and cover with the whites beaten to a froth and mixed with half a cup of sugar. Put back in the oven to brown quickly. Serve cold with cream.
This pudding can be made with crushed and sweetened fresh strawberries instead of jam.