1 gill of molasses.
1 quart of milk.
1 gill of Indian meal.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
1 pint of pared and quartered apples.
1/4 of a nutmeg, grated.
Have the milk boiling, and pour it gradually upon the meal, stirring all the while. Turn into the double-boiler, and cook for an hour, stirring often. Now add the molasses, butter, salt, and nutmeg, and beat well. Stir in the apples, turn into a buttered pudding dish, and cook in a slow oven for two hours and a half. The apples may be sour or sweet, but sweet are the better. Serve with cream or with hard sauce.
Peach Tapioca Pudding.
Make this the same as apple tapioca, but use fresh, canned, or evaporated peaches. If the last named be used, soak them over night in water enough to cover them, and in the morning simmer them for ten or twenty minutes.