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TAPIOCA CUSTARD
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DIRECTIONS
- Put the tapioca in a cup, cover it with cold water, and let it soak one hour.
- Put the milk in a double-boiler, set this over the fire, and let the milk scald.
- Drain the water from the tapioca through a strainer, and put the tapioca in the double-boiler with the milk, allowing it to cook until the tapioca is transparent.
- Break the eggs, putting the yolks in one bowl and the whites in another.
- Add the sugar to the yolks, and beat them well together.
- Pour the yolks and sugar slowly into the double-boiler, stirring constantly, and cook about five minutes.
- Take the boiler from the fire, separate it, and let the custard cool for a few minutes.
- Beat the egg-whites stiff, add them with the vanilla to the custard, and mix thoroughly.
- Pour into a serving-dish, and chill for several hours before serving.
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