4 tbsp. sm. seed tapioca
Pinch of salt
2 c. milk
1 1/2 tbsp. sugar
1 egg, separated
1 tsp. vanilla

1. Wash the tapioca and soak in enough water to cover for 30 minutes; drain.

2. Add tapioca to the salt and milk in a saucepan and bring to a boil. Reduce heat and simmer, stirring constantly until cooked. Cool.

3. Add the sugar mixed with the egg yolk and vanilla.

4. Beat the egg white until stiff and fold into the mixture.

5. Pour into a well buttered oven proof dish and bake in a 375 degree oven for about 20 minutes. Serves 4 to 6.