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PEARL TAPIOCA CUSTARD

4 tbsp pearl tapioca
1/4 tsp salt
1 qt milk
1/2 c sugar
3 eggs
1 tsp vanilla

Soak tapioca in a little water overnight. Add 1/4 teaspoon salt.
Boil 1 quart milk and pour over tapioca while still hot. Let cool,
then add 1/2 cup sugar, 1 egg and 2 egg yolks well beaten. (Save
2 egg whites for meringue.) Pour into buttered baking dish and
bake. Custard is done when inserted knife comes out clean. Beat
2 egg whites until they stand in peaks and cover custard. Return
to oven just long enough until they turn golden brown. Remove and
cool.

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