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Cream Tapioca Pudding

Soak three tablespoons of tapioca in water overnight; put the tapioca into a quart of boiling milk and boil three-quarters of an hour; beat the yolks of four eggs into a cup of sugar, add three tablespoons of prepared cocoanut, stir in and boil ten minutes longer; pour into a pudding dish, beat the whites of the four eggs to a stiff froth, and stir in three tablespoons of sugar; put this over top, sprinkle with cocoanut and brown for five minutes.

— Mrs. Zobles T. Cater