TAPIOCA CREAM
(Sufficient to Serve 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.

37. TAPIOCA CUSTARD.--If something different in the way of a tapioca
dessert is desired, tapioca custard will no doubt be very acceptable.
This dessert has the consistency of a baked custard containing tapioca,
and in preparation and proportion that is really what it is.

TAPIOCA CUSTARD
(Sufficient to Serve Six)

1/2 c. tapioca