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Lemon Tapioca

Soak over night one coffee cup of pearl Tapioca in one pint of cold water. In the morning add one quart of boiling water, the grated rind and juice of two or three lemons and about one and one half cups of granulated sugar, put over in a farina kettle and boil until thick like starch, then cool, and beat the whites of two eggs stiff, and stir through it. Place in small glass dishes, and put pieces of orange over the top, four or five small pieces are enough. Eat with sponge cake or lady fingers. A pinch of salt.