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Tapioca Pudding

Soak three tablespoonfuls of tapioca in water enough to cover it, about three hours, then put on it one quart of boiling milk, and boil in a farina kettle about fifteen minutes; beat the yolks of four eggs in one cupful sugar, stir them into the pudding five minutes before it is done. Flavor with vanilla or lemon, beat the whites of four eggs, with two or three tablespoons of sugar, mix one cupful of grated cocoanut with this. Put on the pudding and brown.