Fluffy Tapioca Pudding

½ cup sugar

¼ cup quick cooking tapioca

¼ teaspoon salt

4 cups milk

3 slightly beaten egg yolks

1 ½ teaspoon vanilla

3 egg whites

In a 2 quart saucepan combine sugar, tapioca and salt. Stir in milk, mixing well; let stand for 5 minutes. Stir in the egg yolks. Bring mixture to boiling, stirring constantly. Remove the saucepan from heat (tapioca mixture will be thin). Stir in vanilla.

Beat egg whites till stiff peaks form. Put one-third of the beaten egg whites into a large bowl. Slowly stir in the tapioca mixture. Fold in remaining egg whites, leaving little fluffs of egg white. Chil. spoon tapioca mixture into sherbet or dessert dishes. Garnish as desired.