Ingredients:

1/3 c. quick cooking tapioca
1/2 c. sugar
1/2 tsp. salt
2 c. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 tbsp. lemon juice
1 c. grated raw apple
3 egg yolks, beaten until thick & lemon-colored
3 egg whites – stiffly beaten
2 tbsp. butter

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Combine tapioca, sugar, salt and milk in top of double boiler. Place over rapidly boiling water, bring to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Add butter, spices, lemon juice, and apple. Cool slightly while beating eggs. Add egg yolks and mix well. Fold into the stiffly beaten egg whites. Turn into greased baking dish. Place in pan of hot water and bake in moderate oven (350 degrees) 50 to 60 minutes, or until souffle is firm. Serve hot with whipped cream.