1 egg, separated
1/2 c. sugar
1/2 c. quick tapioca
1/4 tsp. salt
1 qt. milk
1 tsp. vanilla

Beat egg yolk slightly in top of combination cooker. Add sugar, tapioca, salt and milk, cook in top of double boiler, stirring occasionally until tapioca is clear (about 12 minutes) remove from heat and cool slightly. Then fold in the stiffly beaten egg whites and vanilla. Pour into individual serving dishes. Chill and serve plain or with ice cream or fruit sauce. Serves 6 to 8.