Tapioca Cream

(Serves Six)

1/3 c. tapioca 1 pt. milk 1/2 c. sugar 1/2 tsp. salt 2 eggs 1/2 tsp. vanilla

Soak the tapioca in cold water for 4 or 5 hours before making the dessert, and then drain off all the water. Heat the milk in a double boiler, stir the tapioca into the hot milk, and cook until it is thick and transparent, being sure that none of the centers are uncooked.
Add the sugar and salt. Separate the whites and yolks of the eggs. Beat the yolks, mix a small amount of the hot tapioca with them, and stir into the tapioca in the double boiler.
Stir until the eggs have thickened and then remove from the fire. Beat the whites until they are stiff and fold, with the vanilla, into the tapioca. Cool and serve.