allspice, two inches of stick cinnamon, and a blade of mace. Put into a saucepan and bring to a boil. Pare and core eight tart apples, quarter, add to the syrup, and simmer gently until tender. Skim out the fruit, boil down the syrup until as thick as honey, pour over the fruit, and serve very cold with cake.
TARTLETS
Line small patty-pans with good paste and bake until brown. Fill with any kind of canned fruit, drained of its juice, or jam. Cover with a meringue and brown in the oven, or, at serving-time, put a spoonful of whipped cream on each one.
TAPIOCA PUDDING
Use the pearl tapioca and soak over night, or the minute tapioca which requires no soaking. Cook slowly in plenty of water until transparent, and have the tapioca just thick enough to pour easily. Butter a baking-dish, put in a layer of the tapioca, and then a layer of any kind of fruit, either fresh or canned, apples, peaches, pears, pineapple, apricots, plums, preserved quinces or gooseberries. Use sugar with discretion if the canned fruit is to serve for the pudding, and quite liberally if fresh fruit is used. Have sugar on top, dot with butter,
