4 quarts boiling water 1 quart sugar or less

5 large lemons

2 cups minute tapioca 8 egg whites 1 1/2 teaspoons salt

If pearl tapioca is used, soak in one quart of the water, cold, for an hour. Add remaining water, salt, sugar, and cook in double boiler until tapioca is transparent. Remove yellow rind of two lemons, being careful not to get any of the white; run a toothpick through the parings to hold them together. Cook with tapioca for five minutes, then remove. Pour hot mixture slowly over stiffly beaten whites, folding in whites as hot mixture is added. Add lemon juice, and stir occasionally while mixture is cooling. Serve with Soft Custard Sauce.