This recipe came from Lorraine's mother, Mary Young.
1 quart milk
1/4 cup quick cooking tapioca
1/2 cup sugar
1/4 tsp salt
3 slightly beaten egg yolks
1 1/2 tsp vanilla
3 stiffly beaten egg whites
Combine milk, tapioca, sugar, and salt. Let stand 5 minutes. Add egg yolks. Bring to boiling, stirring constantly. Remove from heat (mixture will be thin.) Add vanilla. Put 1/3 of beaten egg whites in a large bowl. Slowly stire in tapioca mixture. Fold in remaining egg whites, leaving little pillows of egg white. Chill. Pile into sherbets. Garnish with tart jelly.
