2 cps milk
1/3 cp quick cooking tapioca
1/4 tsp salt
1/2 cp brown sugar
1 tsp vanilla
2 tsp butter
1/2 cp cream, whipped
1 - Scald the milk; and add the tapiopca, salt, and sugar.
2 - Cook and stir occasionally in the top of a double boiler until thick and the tapioca is transparent.
3 - Add the egg yolks, well beaten, the vanilla and butter; and continue cooking for 2 minutes.
4 - Cool slightly; and fold in the egg whites, whipped stiff.
5 - Transfer to individual dessert dishes and chill.
6 - Unmould and serve garnished with whipped cream sweetened and flavored with vanilla.