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
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.