Ingredients. - Two tablespoonfuls of tapioca. Six apples. Four cloves, and the peel of half a lemon. Two tablespoonfuls of sugar.

Time required (after the tapioca has soaked twelve hours), about three-quarters of an hour.

To make a Stew of Tapioca and Apples:

1. Put two tablespoonfuls of tapioca into a basin with one pint of water, and let it soak twelve hours.

N. B. - This should be done over night.

2. Peel, quarter, and core six apples.

3. Put in four cloves for flavoring.

4. Wipe a lemon with a cloth, and peel half of it very-thin with a sharp knife.

N. B. - Be careful not to take any of the white, as it is very bitter.

5. Put the soaked tapioca into a large saucepan, with the lemon-peel and two tablespoonfuls of pounded white sugar.

6. Put the saucepan on the fire, and stir it well until it boils.

N. B. - Be careful not to let any stick to the bottom. 11

7. Let it boil ten minutes, until the tapioca has become clear.

8. After that, put the apples into the saucepan, arranging them at the bottom so that they are covered with the tapioca.

9. Move the saucepan to the side of the fire, and let the apples stew gently for from fifteen to thirty minutes, according to their size.

10. You must not let them boil, or they will break.

11. When they are stewed quite tender, take them out of the saucepan and put them on a dish.

12. Pour the tapioca over the apples.

N. B. - If liked, the tapioca sauce can be colored by stirring in about half a teaspoonful of cochineal.