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.

38. MINUTE-TAPIOCA CUSTARD.--Minute tapioca does not require soaking nor
as long cooking as pearl tapioca, for the pieces of tapioca being much
smaller may be more quickly penetrated by both heat and moisture. Then,
too, a smaller proportion of it is required to thicken the same
amount of milk.

MINUTE-TAPIOCA CUSTARD
(Sufficient to Serve 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