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.
This may be eaten warm or cold, with or without sauce.
English Tapioca Pudding.
1 cup tapioca.
3 pints fresh milk.
5 eggs.
2 table-spoonfuls butter.
1 cup sugar.