Tapioca Anew

1/2 teaspoonful salt

2 cupfuls boiling water

1/3 cupful tapioca

1/4 cupful sugar

1 lemon

2 egg whites

1 cupful dates

Add the salt to the water and stir in the quick-cooking tapioca. Cook over water until the tapioca is transparent, stirring the mixture constantly until it begins to thicken and stirring occasionally throughout the cooking process. Pour boiling water over the dates and stir to separate them. Drain and dry. Remove the stones and cut in narrow strips with scissors. When the tapioca is transparent stir in the dates, the juice of the lemon, the sugar and the stiffly beaten egg whites. Cook three minutes. Serve cold with sugar and cream or with a custard sauce. If custard sauce is used the egg yolks left from 'tapioca anew' are utilized. 

Submitted by Mrs. H. Schuette of St. Louis