Instructions:

Los Angeles Times Cafeteria Tapioca

1 quart milk
1/3 cup tapioca
2 eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Heat milk until scalding. Stir in tapioca gradually. Cook mixture over boiling water or direct low heat 6 to 8 minutes, until tapioca is done.

Beat egg yolks until pale in color. Beat with 1/4 cup sugar and salt. Stir into tapioca. Cook and stir until mixture thickens slightly. Stir in vanilla extract. Cool slightly.

Beat egg whites and remaining 1/4 cup sugar until stiff. Fold into hot pudding. Cool thoroughly, covered with wax paper.

To serve, spoon into dessert or parfait dishes. Garnish with whipped cream and maraschino cherry, if desired.

Makes 12 (1/2 cup) servings.

This is a wonderful recipe! It is very easy and makes an especially creamy pudding.