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.