2 eggs, separated
Brown sugar
4 c. milk
1/2 c. butter
1/3 c. quick cooking tapioca
1/4 tsp. salt
1 tsp. vanilla

Beat egg whites until foamy. Add 1/4 cup packed brown sugar (2 tablespoons at a time), beating until standing in soft peaks; set aside. Melt butter in saucepan. Add 2/3 cup packed brown sugar and cook, stirring until dissolved. Mix egg yolks, milk, tapioca and salt in saucepan. Cook over medium heat, stirring, until mixture comes to a full boil, about 8 minutes. Add butterscotch mixture and mix well.

Pour a small amount of hot mixture gradually into the egg whites, blending well. Quickly stir in remaining tapioca mixture, add vanilla, and let stand 15-20 minutes. Stir; serve warm or cold. 8 servings.