Tapioca Custard Pudding.
1 cup tapioca, soaked over night in cold water enough to cover it.
1 quart of milk.
1 large cup powdered sugar.
5 eggs.
Half the grated peel of one lemon.
A very little salt.
Make a custard of the yolks, sugar and milk. Warm the milk slightly in a farina-kettle before mixing with the other ingredients. Beat this custard into the soaked tapioca; salt; whisk the whites of the eggs to a standing froth, stir in swiftly and lightly; set the pudding-dish (well buttered) into a pan of boiling water, and bake, covered, in a moderate oven until the custard is well “set.” Brown delicately by setting it for a minute on the upper grating of a quicker oven.