Tapioca Pudding. ✠
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.