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Lemon Sago and Tapioca

Either tapioca or sago may be used for this with delicious results, and the pudding may be made either clear and tart or creamy and sweet. If the former is preferred use water instead of milk. To one quart of cold water or milk add two large tablespoonfuls of tapioca or sago and soak for an hour, then let come to a boil on moderate fire. With the water use the juice of two large or three small lemons with the grated rind of one, and a small cup of sugar. With the milk substituted use only the grated rind (no juice). When clear, soft, and thick, remove from fire and beat in lightly the whipped whites of two eggs. When cool place on ice. It is unnecessary to add the whites of the eggs but they give a more delicate, feathery consistency.