Tapioca Pudding

1/2 cup granulated tapioca

3 cups milk

pinch of salt

2 eggs

1/4 cup sugar

1/2 teaspoon vanilla

Combine tapioca, milk and salt in a 1/2 quart pan (best to use a heavy, thick bottom saucepan). Stir until near boiling. Simmer 2 minutes or so over lowest heat. Add sugar gradually. Beat eggs, mix in some of the hot tapioca mixture slowly to temper the eggs preventing curdling. Return to pan and again on lowest heat simmer, stirring constantly for about 3 more minutes. Remove from heat let stand for 10 - 15 minutes, then add vanilla. Chill or serve warm. I like it cold with a little cream on top.