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Tapioca Custard

Steep seven or eight ounces of tapioca in one quart of cold milk and stand it in a warm place. Pour into a saucepan two quarts of milk with two ounces of sugar; when boiling add the steeped tapioca and boil for fifteen minutes. Stir in two ounces of butter, then the yolks of a dozen well-beaten eggs, and remove the pan at once from the fire. Allow the custard to cool, flavor it with vanilla or lemon and pour it into the freezer; when nearly frozen add one breakfast cupful of cream whipped to a stiff froth and beat all together well before using.