Soak four tablespoons of tapioca overnight in one quart of sweet milk. In the morning beat the yolks of three eggs with one cup of sugar. Put the milk and tapioca on in a double boiler, adding a pinch of salt; when this comes to boiling point stir in the eggs and sugar. Beat the whites to a stiff froth and stir quickly and delicately into the hot mixture. Flavor with vanilla. Eat cold.
WHIPPED CREAM
To one pint of rich thick cream add one-quarter of a pound of powdered sugar and one-half teaspoon of vanilla.
Put in a large platter in a cool place and whip with a wire egg-whip until perfectly smooth and velvety. Set on ice until wanted. In the summer set the cream on ice before whipping. A good plan is to set the bowl in another one filled with ice while whipping.
DESSERT WITH WHIPPED CREAM
Line the edges of a mold or a large glass dish with lady fingers and fill up with whipped cream. Ornament with macaroons and candied fruit. Serve cold.
AMBROSIA
Cut up into small pieces different kinds of fruit; then chop up nuts and marshmallows (not too fine). Mix these and sugar, not allowing it to draw too much juice. Flavor with sherry, if you like. Serve individually, putting whipped cream on the top with a cherry.
MACAROON ISLAND
Fill a glass bowl with alternate layers of macaroons and lady fingers, sprinkle a layer of finely-chopped nuts over the cake, then a layer of crystallized cherries.