Categories: Desserts 
      Yield: 10 servings 
  
      4 c  Milk                              1/2 c  Sugar 
    1/3 c  Minute tapioca                      1 pn Salt 
      2    Eggs; separated                   1/2 ts Vanilla or lemon extract 
  
  Combine milk and tapioca in a heavy saucepan. Cook, stirring constantly, 
  until tapioca is clear. 
   Beat egg yolks with sugar and salt. Add 1/2 cup hot milk mixture to egg 
  yolks. Return this to remaining hot milk. Heat again to boiling point. Boil 
  2 minutes, stirring constantly. Remove from heat. Fold in stiffly beaten 
  egg whites and flavoring. Pour into serving dish. Makes about 10 servings. 
   
  Source: The Best of Amish Cooking by Phyllis Pellman Good 
   
     Michael Hatala, Prodigy Food & Wine Board.