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Tapioca Cream

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1/2 cup tapioca, soak overnight in 3 cups cold water
1 quart milk, scald
4 eggs
1 cup sugar
1 teaspoon vanilla
few grains salt


To the well beaten egg yolks stir in sugar and tapioca. Stir mixture into hot milk and cook a few minutes. Remove from fire add vanilla. Pour stiffly beaten whites into serving dish, then pour in hot tapioca custard. The egg whites will come to top. Serve cold with ripe strawberries.

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