A quarter of a cup of pearl tapioca, a cup of water, a pint of rich
milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla
extract, two eggs and a little salt. Soak the tapioca in the water two
hours, then turn it into a double boiler with the milk; when it boils,
beat the yolks of eggs to a cream and the whites to a stiff froth, mix a
little of the milk with the egg, then pour it into the boiler and stir a
moment until thick, remove from the fire, add the vanilla extract and
stir in lightly the beaten whites of eggs. The froth should show through
the custard. Serve very cold in a glass bowl.