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Steamed Tapioca Pudding, with Custard Sauce

1 pound of tapioca. 3 pints of milk. 1/2 pound of sugar. 3 ounces of butter. 6 yolks of eggs. 3 whole eggs. Salt. 1 lemon, juice and grated rind. Soak the tapioca in most of the milk in a warm place 2 hours. Then boil the remaining milk with the salt, sugar and butter; turn in the soaked tapioca, let simmer 15 minutes with the steam shut in; then beat in the eggs and lemon. Butter two moulds, put in the mixture, and steam one and one-half hours. STEAMED SAGO PUDDING. STEAMED GROUND RICE PUDDING. STEAMED FARINA PUDDING. These can all be made by the foregoing receipt, but of farina use 2 ounces less, as it absorbs more liquid than the other substances. Enough has been said about rice cakes and timbales to dismiss the subject, but here is the same thing done in tapioca.