1/4 cup tapioca 
2 cups scalded milk
1/3 cup sugar
2 eggs, separated
1/4 tsp. salt
1 tsp. vanilla
½ cup of whipped, whipping cream (optional)
Soak tapioca for 2 hours in cold water. Drain. Add to scalded milk and cook in double boiler until clear. Add half the sugar to milk and the remainder of the sugar to egg yolks which have been slightly beaten. Add salt. Stir. Combine by stirring hot mixture slowly into egg mixture. Return to double boiler, stir, cook until thickened. Cool, add vanilla. Beat egg whites until stiff and fold into cooled mixture. For a richer dessert, add ½ cup of whipped, whipping cream.
