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Pineapple Tapioca Pudding

¾ cup tapioca soaked over night in plenty of water. In the morning, drain off the water and add 1 can of pineapple (with syrup) and the juice of 1 lemon, also 1½ cups sugar and salt to taste. Steam until clear (about 2 hours). Then add beaten whites of 3 eggs while hot. Set out until very cold. Serve with whipped or plain cream sweetened to taste.