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Frozen Tapioca Custard

3 quarts of milk. 20 ounces of sugar. 6 or 7 ounces of tapioca 2 ounces of butter. 12 yolks or 8 whole eggs. Flavoring. 1 cupful of thick cream to whip in at last.

The pearl tapioca is the most suitable. If the large grained sort is used crush it on the table with the rolling-pin and then sift away the dust. Steep the tapioca 2 hours in a quart of milk cold, but set it in a warm place. Boil the rest of the milk with the sugar in it, then add the steeped tapioca, cook for 15 minutes. Stir in the butter, then the beaten yolks and take the custard immediately off the fire, cool, flavor with vanilla or lemon, and freeze like ice cream, and when nearly finished add the cup of cream whipped to a froth, and beat well.