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Tapioca Cream Pudding

2 cups scalded milk 1 egg cup sugar 1 tablespoons minute tapioca, or cup pearl tapioca teaspoon salt 1 teaspoon vanilla Pick over tapioca and soak 1 hour in cold water to cover. Drain, add to milk and cook in a double boiler until tapioca is transparent. Mix the yolks with the sugar and salt. Combine by pouring hot mixture slowly into egg mixture. Return to double boiler and cook until it thickens while stirring constantly. Fold in whites of eggs beaten until stiff, remove from range, chill and serve. If minute tapioca is used, it need not be soaked. 1