COLD AND FROZEN PUDDINGS
TAPIOCO CREAM
Put one-third cup of tapioca in top of a double boiler and cover with boiling water. Add one pint milk as soon as water is absorbed and cook till tapioca is soft and clear. Beat yolks of two eggs, add salt, one-third cup sugar and the hot mixture and cook till it thickens like custard; remove from the fire, fold in the beaten whites; flavor when cold.
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