1/2 c. sugar
1/4 c. quick cooking tapioca
1/4 tsp. salt
4 c. milk
3 slightly beaten egg yolks
1 1/2 tsp. vanilla
3 egg whites

In heavy large saucepan combine sugar, tapioca and salt. Stir in milk, let stand 5 minutes. Stir in egg yolk. Bring mixture to a full boil. Remove from heat. Stir in vanilla. Beat egg whites until stiff peaks form. Put 1/3 of the egg whites in a large bowl. Slowly stir in tapioca mixture. Fold remaining egg whites. Cover and chill. Spoon into individual dishes. If desired, serve with fruit. Makes 8 to 10 servings.