5 dessert spoonfuls tapioca.
1 quart of milk.
1 pint of cold water.
3 eggs.
1 teaspoonful vanilla, or other essence.
1 heaping cup of sugar.
A pinch of salt.
Soak the tapioca in the water five hours. Let the milk come to a boil;
add the tapioca, the water in which it was boiled, and a good pinch of
salt. Stir until boiling hot, and add gradually to the beaten yolks
and sugar. Boil again (_always_ in a vessel set within another of hot
water), stirring constantly. Let it cook until thick, but not too long,
as the custard will break. Five minutes after it reaches the boil will
suffice. Pour into a bowl, and stir gently into the mixture the whites
of the eggs, beaten to a stiff froth. Flavor, and set aside in a glass
dish until very cold.
Eat with an accompaniment of light cake and brandied, or canned
peaches or pears. This will be found a very delightful dessert.