1/4 c. raisins
3 c. water
1/3 c. tapioca
2 eggs, separated
1/4 tsp. cinnamon
24 to 36 oz. beer
1/2 c. plus 1 tbsp. sugar

Cook raisins in water until done. Add tapioca and continue cooking until clear.

In a small bowl beat yolks with 1/2 cup sugar and cinnamon. Stir into hot raisin mixture and simmer until thick. Combine with beer which has been heated to point of boiling in a separate pan.

Beat egg whites until peaks form. Add 1 tablespoon sugar and continue beating until stiff. Drop by spoonfuls over soup and sprinkle with cinnamon. Serve at once.