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Tapioca Custard Meringue

Make the tapioca pudding preceding. When baked spread over the top some lemon conserve or orange marmalade. Beat whatever whites are left over to a froth; add sugar, about an ounce to each white, lightly stirred in, and vanilla flavor. Make the top of the pudding baking-hot again, then spread on the meringue and dry-bake.