2 cups tapioca

1 quart cold water

3 quarts boiling water 1 quart sugar or less

1/2 pound chocolate 8 egg whites 1 tablespoon vanilla 1 teaspoon salt

Soak one or more hours, in cold water, if it is pearl tapioca; add cold water, and stir at once into boiling water, if it is minute tapioca. Cook until transparent in double boiler; add salt, sugar, and chocolate, and cook half an hour longer. Remove from fire, fold into stiffly beaten whites of eggs; add vanilla, and chill.