Tapioca Custard (Rich)
Tapioca, ½ cup.
Sugar, ¾ cup.
Salt, ¼ teaspoonful.
Milk, 1 quart.
Eggs, 4.
Flavor to suit.
Wash the tapioca and put to cook with the milk in a double boiler; stir occasionally, and cook till clear. Beat the eggs till light; beat in the sugar, and add to the tapioca. Let cook a minute and remove from the range. Stir in the flavoring, and turn into a pan of suitable size. Serve cold. If desired, the whites of two of the eggs may be used as a meringue, which should be flavored the same as the custard.