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Tapioca Custard Pudding

1 cup pearl or minute tapioca 1 cup water 3 cups milk 1 tablespoon butter 3 eggs 3/4 cup sugar 1 teaspoon salt Soak pearl tapioca in cold water one hour; drain and add water. Heat to boiling point; add milk, sugar and salt, cook slowly for five minutes, being careful not to let it burn. Place in cooker for two hours. Add the well-beaten eggs and butter. Pour the mixture into a buttered pan and bake until brown. The minute tapioca needs no soaking.