2 egg whites
1/4 tsp. salt
1 c. sugar
1/3 c. tapioca
1/3 c. lemon juice
3 c. water

Mix 3/4 of sugar, tapioca and water. Bring to a full rolling boil. Remove from heat, add lemon juice and cool. Beat egg whites with 1/4 cup sugar and salt. Pour over chilled pudding. Mix well. Serve with Custard Sauce.

CUSTARD SAUCE:

1/4 c. sugar
2 egg yolks
2 c. scalded milk

Mix well. Cook in double boiler, stirring until mixture coats spoon. Add 1/2 teaspoon vanilla when cool.