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

Combine milk, tapioca, sugar and salt; let stand 5 minutes. Add egg yolks. Bring to boiling, stirring constantly. Remove from heat (mixture will be thin add vanilla.)

Put 1/3 of beaten egg whites in large bowl, slowly stir in tapioca mixture, fold in remaining egg whites, leaving little "pillows" of egg whites. Chill. Pile into sherbet glasses. Serves 8 to 10.