Take one breakfast cupful of tapioca, pour over it just enough water to cover, and allow it to steep all night. Beat the yolks of five eggs lightly. Pour one quart of milk into a saucepan over the fire, and when warm stir in the beaten yolks, and one-half pound of powdered white sugar. Sprinkle a very little salt over the soaked tapioca, remove the milk and eggs from the fire before they boil, and beat them into it. Whisk the whites of five eggs to a firm froth, stir them lightly and quickly into the pudding, pour it into a buttered pudding-basin, stand it in a pan of boiling water, and bake in a moderate oven with a dish turned down over it to cover it until the custard thickens; then remove it from the oven, take the cover off, lift it out of the hot water, and stand it in the hot part of the oven to brown. It may be served either hot or cold.