Recipe - Tapioca Fluff Pudding

One half cup Sugar
One fourth cup Quickcooking tapioca
One fourth Tsp salt
4 cup Milk
3 Eggs, separated
1 One half Tsp vanilla

In a heavy large saucepan, combine sugar, tapioca, and salt. Stir in milk
and let stand for 5 minutes. Meanwhile, beat egg yolks slightly. Stir yolks
into tapioca mixture. Bring to a full boil, stirring constantly. Remove
from heat. Stir in vanilla. Beat egg whites until stiff peaks form. Put 1/3
of the whites into a large bowl. Slowly stir in the tapioca mixture. Fold
in remaining egg whites, leaving little fluffs of unblended egg white.
Cover and chill. Serve topped with whipped cream or fruit.

From: Ari Rapkin

Busted and entered for you by: Bill Webster
Posted to MCRecipe Digest V1 #889 by Bill Webster thelma@pipeline.com on
Nov 08, 1997