Tapioca Pudding

1. put the milk, salt, granulated sugar and vanilla into a saucepan; bring to the boiling point; 
2. sprinkle in the tapioca and cook gently for 10 minutes; add the egg yolks and stir over low heat until thickened; 
3. beat the egg whites to stiff peaks with the icing sugar; 
4. fold the milk-egg yolk mixture into the egg whites; 
5. pour into a bowl or individual dishes; refrigerate before serving. 

Tapioca Pudding (without eggs)

1. The method is the same, omitting the eggs. 
2. Serve with a fruit or custard sauce, or jam.