Instructions: This and other recipes attributed jointly to Mrs. Gordon S. Adams and Gurna Gilbert came from hand-written recipes in an autograph album collected by Mrs. Gilbert; they were made available by Mrs. Adams, her daughter-in-law.

Soak the tapioca for 1 hour in cold water to cover; drain it; add it to the milk; and cook it gently for 1/2 hour.

Beat the eggs slightly, and add the salt and sugar to them; pour them gradually over the hot tapioca mixture;

turn this into a pudding dish; add the butter; and bake 30 minutes in a moderate (350 ) oven.

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