Tapioca Cream Pudding
1/3 cp quick-cooking tapioca
1/2 cp honey
1/4 tsp salt
2 eggs, separated
4 cps milk, scalded
1 tsp vanilla extract
1 - Combine tapioca, honey, salt, and egg yolks in top of double boiler.
2 - Add milk slowly and mix thoroughly.
3 - Cook until tapioca is translucent, stirring often.
4 - Remove from heat and fold into stiffly beaten egg whites.
5 - Add vanilla.