1/2 (14 oz.) can jellied cranberry sauce
2 cups milk
2 eggs
3 tbsp. granulated tapioca
1/3 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. lemon extract
1/2 cup whipping cream

Combine the milk with the beaten egg yolks in a double boiler; add tapioca, sugar, and salt. Cook over boiling water about 10 minutes until it thickens slightly, stirring frequently.

Remove from heat and fold gradually into the stiffly beaten egg whites. Add flavoring. Chill in refrigerator.

Arrange layers of tapioca and slices of cranberry sauce in parfait glasses. Finish top layer with cranberry sauce. Garnish with whipped cream and a cube of cranberry sauce.

Serves 6 to 8.