Tapioca Cream.
Soak a tea-cupful of tapioca overnight in milk. The next day, stir into it the yolks of three eggs well beaten and a cupful of sugar. Place a quart of milk on the fire, let it come to the boiling-point, and then stir in the tapioca, and let the whole cook until it has thickened; then take it off the fire, and stir in the whites of the eggs beaten to a froth. Flavor to taste. A small portion of the beaten whites of the eggs can be saved to decorate the top. Stir into the latter a little sugar, put it into a paper funnel, press it out over the top of the pudding according to fancy, and place it in the oven a few moments to color.