Blueberry Puff

1. 1

   Combine water, 2/3 cup sugar, and tapioca in a saucepan.

2. 2

   Cook over medium heat, stirring constantly, until mixture comes to a full boil.

3. 3

   Add blueberries and lemon juice.

4. 4

   Beat egg yolks until thick and lemon colored; add remaining 1/3 cup sugar, and beat well again.

5. 5

   Beat egg whites until foamy; add salt and cream of tartar, and beat until stiff but not dry.

6. 6

   Fold into yolks; fold in flour.

7. 7

   Put fruit mixture in 11/2 quart casserole; pour batter on top.

8. 8

   Bake a 325 degrees about 40 minutes.

No additional tips available.