Wash the dates as in the [other recipes], drain in a colander and shake from time to time until they are dry. Stone them and fill with blanched almonds, or chopped nuts or cocoanut grated.
[TAPIOCA AND APPLE PUDDING.]
Six good, tart cooking apples, three-quarters of a cup of pearl tapioca, sugar to taste and one quart of water. Soak the tapioca in the water two hours, then put in a double boiler and cook until clear, sweeten to taste. It may be flavored with the rind of lemon cut very thin and removed when the tapioca is done. Peel and core the apples and fill the holes with sugar, arrange them in a pudding dish and pour the tapioca over them, bake until the apples are tender. A few tiny bits of butter on the top will make it brown a little. Serve hot or cold with cream and sugar.
[TAPIOCA AND STRAWBERRY JELLY.]
Five ounces of Groult's tapioca, two cups of boiling water, two cups of strawberry juice, four heaping tablespoonfuls of sugar and a dash of salt. Hull and wash the berries, mash with a spoon and strain through a fine cheese-cloth. Put the boiling water in a double boiler, and sprinkle in the tapioca, stirring to prevent lumping. Let it cook until clear, add the sugar and salt, and then the strawberry juice, and boil until thick—a few minutes only; turn into an earthenware mould; when cold set on the ice. It is better to make it the day before it is wanted. It should be served with cream.
[TAPIOCA AND RASPBERRY JELLY.]
Follow the [above recipe], using raspberries in the same proportion.
[TAPIOCA AND CURRANT JELLY.]
Follow the recipe for [tapioca and strawberry jelly].