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 for 5 minutes. Add egg yolks. Bring to boiling; stir constantly. Remove from heat; 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 sherbets. Garnish with tart jelly and serve.