Home › Our Susan's Opinion of a Kitchen › Tapioca Pudding (II)

Tapioca Pudding (II)

Mrs. Rice.

Cover three tablespoons tapioca with water; stand over night; add one quart milk, a small piece of butter, a little salt, and boil; beat the yolks of three eggs with a cup of sugar, and boil the whole to a very thick custard; flavour with vanilla; when cold cover with whites of eggs beaten.