Tapioca Custard

(Serves Six)

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

Soak the tapioca for 4 or 5 hours and drain off the water. Cook the tapioca and the milk in a double boiler until it is transparent and remove from the fire. Beat the eggs and to them add the sugar, salt, and vanilla, and stir this into the tapioca. Turn into a buttered baking dish and bake until the custard mixture is set. Cool and serve.

Minute-Tapioca Custard (Serves Six)

2 c. milk 2 Tb. minute tapioca 1 egg 1/4 c. sugar 1/2 tsp. salt Vanilla

Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20 minutes. Beat the egg, add to it the sugar and salt, and pour the hot tapioca gradually into this. Flavor with vanilla, turn into a buttered baking dish, place in the oven in a pan of water, and bake for 20 to 30 minutes. Cool and serve.