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Tapioca Cream

Soften three tablespoons of Larkin Pearl Tapioca in water over night. Add to one quart of scalded milk and cook until Tapioca is clear; stir in the yolks of three eggs beaten light with three-fourths of a cup of sugar. Cook two or three minutes, add Larkin Table Salt and flavor with one-half teaspoon of Larkin Orange Flavoring Extract. Pour into a deep dish, and cover with a meringue made from the whites of the eggs beaten stiff with one-half cup of powdered sugar. Brown in a slow oven and serve cold.