Tapioca Cream Pudding

2 slightly beaten egg yolks
1/3 cup quick cooking tapioca
1 teaspoon vanilla
3 cups milk, scalded
2 stiff beaten egg whites
1/2 cup sugar
1/4 teaspoon salt

Mix egg yolks and small amount of milk. Add tapioca, sugar, salt and remaining milk. Cook in double boiler for 10-12 minutes, after it boils, stirring frequently. Remove from heat (mixture will be thin). Fold hot mixture into egg whites. Cool slightly; add vanilla and chill.