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Tapioca-and-Banana Sponge

Sprinkle half a cup of tapioca and two-thirds a cup of sugar into one pint of boiling water; add half a teaspoonful of salt and cook over hot water, stirring occasionally. When the tapioca is transparent, add the juice of two lemons, and fold in the whites of two eggs, beaten until dry. Serve spread over sliced bananas, with cream and sugar, or with a cold boiled custard, previously made.

This dish may be prepared with canned peaches, apricots or quinces, using the juice of the fruit instead of water.