This pudding had to be cooked in the double boiler. Mother had us put the tapioca, milk, and salt all together in the top utensil (pan) and cook it for twenty five minutes. (Of course we had the bottom part half full of boiling water. We always watch it, too, to see that it doesn't boil dry.)
We gave the cooking tapioca a stir every once in a while to keep it an even thicknes all through. While it was cooking we broke the two eggs in a bowl and beat them up with the Dover egg beater. Then we added the sugar to the eggs and beat them for a few minutes longer. Next (while the tapioca was still cookng) Mother had us wash, quarter, peel, and slice our apples. We each used a little sharp vegetable knife and it didn't take any time at all.
After the tapioca had cooked a good twenty five minutes by the clock, we added the eggs and sugar and cooked it for three minutes longer, stirring all the time. Then we added the vanilla and lemon extract and the sliced apples, and poured the pudding into a pretty china serving dish.
Mother had us set our puddings out on top of the icebox to get cold. (We don't take ice in winter. The icebox is in a little outside room that isn't heated.) We saved my pudding for dinner and had it with cream and sugar. Ruth Ann carried hers home.