1 cup tapioca.
1 quart milk.
5 eggs—whites and yolks beaten separately.
2 tablespoonfuls butter, melted.
2 tablespoonfuls sugar.
Soak the tapioca, in enough cold water to cover it, two hours; drain
off the water, if it be not all absorbed; soak two hours longer in
the milk, which should be slightly warmed. When the tapioca is quite
soft, beat the sugar and butter together; add the yolks, the milk and
tapioca, lastly the whites. Stir very well, and bake in a buttered
dish. Eat warm with sweet sauce.
You may make a sago pudding in the same way.