12 (1/2 cup servings)
1Heat milk until scalding. Stir in tapioca gradually. Cook mixture over boiling water or direct low heat 6 to 8 minutes, until tapioca is done.
2Beat egg yolks until pale in color. Beat with 1/4 cup sugar and salt. Stir into tapioca. Cook and stir until mixture thickens slightly. Stir in vanilla. Cool slightly.
3Beat egg whites and remaining 1/4 cup sugar until stiff. Fold into hot pudding.
4Cool thoroughly, covered with wax paper.
5To serve, spoon into dessert or parfait dishes. Garnish with whipped cream and maraschino cherry, if desired.