2 eggs, separated
4 c. milk, scalded
1/3 c. quick-cooking tapioca
1/2 c. sugar
1 tsp. vanilla

Beat egg yolks with small amount of hot milk. Add tapioca, sugar and egg yolk to hot milk. Bring to boil, stirring constantly. Remove from heat. Mixture will be thin. Beat egg whites until stiff and add to pudding. Cool slightly and add vanilla. Chill it thoroughly.