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Daffodil Meringue

2 Rounding Tablespoons Granulated Tapioca 1 Pint Boiling Water 3 Eggs 1/2 Cup Honey 2 Tablespoons Lemon Juice 1 Tablespoon Butter Pinch Salt Moisten the granulated tapioca with cold water and stir it into the boiling water. Salt lightly and cook until clear.

Beat the yolks of the eggs and beat in the honey with the lemon juice and butter. Add this gradually to the tapioca and cook over hot water until it thickens-about 20 minutes. Pour into a buttered dish, adding a little candied lemon peel if desired. Cover with a meringue made from the whites of the eggs beaten with 3 tablespoons of honey, and bake to a delicate fawn color.