Mock Sherbet

Ingredients

• 1/2 cup minute tapioca
• 1/4 teaspoon salt
• 1 cup sugar
• 2 cups boiling water
• 2 lemons
• 2 egg whites

Instructions

1. Cook tapioca, salt, sugar, and water together in double boiler until clear, stirring often. About five minutes before removing from fire add juice of two lemons and the grated rind, being careful not to get any but the yellow coating. A little lemon extract may also be added. Pour mixture on to a platter, which has been dipped in cold water. As soon as the edges begin to jelly, add the well beaten whites of eggs. Beat until very light and foamy. Serve very cold in sherbet cups with whipped cream piled on top.