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Tapioca Custard

3 tablespoons tapioca 1 quart milk Yolks of 3 eggs 4 tablespoons powdered sugar Whites of 3 eggs Pinch of salt 1 teaspoon vanilla Soak the tapioca over night; drain and put over the fire in the milk; boil slowly half an hour or until the tapioca is transparent. Pour this mixture on the yolks, well beaten with the sugar; and boil all until a custard is formed. Remove from the fire; add the beaten whites, salt and flavoring. Lemon juice may be substituted for the vanilla if preferred.