French Tapioca

Directions

1. Soak the tapioca in the water over night, or for five hours, in a cool place.
2. Heat the milk to boiling, in a vessel set within another of boiling water, add the tapioca and water in which it was soaked, and a pinch of salt, stirring occasionally.
3. When all is boiling hot, add the yolks of the eggs, beaten very light, with the sugar, and stir until it thickens perceptibly, but do not let it boil too long or the custard will break.
4. Remove from fire and stir in briskly, but carefully, the whites of eggs beaten to a stiff froth, and the vanilla.
5. When sufficiently cool, pour into a glass dish and set away to get very cold.