z. orange juice
2 tbs. sugar
1/2 cup milk
2 egg yolks
1/2 cup boiled rice (or 1/4 cup uncooked)

Beat egg, sugar, and orange juice together. Mix milk with rice and
stir the two mixtures together. Bake as directed in plain rice
custard.

SNOW-BALLS

_356 calories_

1/4 cup rice
1 cup milk
1/4 tsp. salt

Place in a double boiler and cook without stirring until milk is
absorbed and rice is tender. Then either pack in egg cups (wet first
so that rice will slip out without breaking), or take a square of
cheesecloth 8 inches square, dust with flour and place about 4
tablespoons of the cooked rice in center, draw the corners together
and tie firmly into a ball. Set the ball in a steamer and steam 1
hour. Remove the cloth gently to prevent breaking the balls. They may
be served with custard as a dessert, or as a vegetable with tomato
dressing.

TAPIOCA CUSTARD

_503 calories_

1 cup milk
2 tbs. tapioca (minute tapioca)
1 egg
3 tbs. sugar

Flavor with vanilla or nutmeg, or 1/4 square chocolate grated. Scald
milk. Boil tapioca in hot water until transparent like jelly, using
one cupful of boiling water. (If tapioca does not absorb all of the
water, pour off the surplus.) Beat egg and sugar together and add with
the milk to the tapioca. Pour into a double boiler, and cook until the
raw egg flavor has disappeared. Flavor as desired. 43 calories extra
with chocolate.

SPONGE PUDDING

_772 calories_

2 tbs. sugar
1/4 cup flour
2 eggs
2 tbs. butter
1 cup milk
1/4 tsp. vanilla

Sift flour and sugar together and make into a thin paste with part of
the milk, heat the remainder of the milk and stir in the flour paste.
When the mixture is thick and smooth, stir in the butter, then the
beaten yolks and last, the whites (well beaten) are folded in. The
mixture is now turned into a baking dish and baked (in a pan of hot
water as any other custard) until it is firm in the center and well
puffed up and brown. Serve with foamy sauce.

SUNSHINE CAKE

_1716 calories_

7 egg whites
5 egg yolks
1 cup flour (sifted 3 or 4 times)
1 cup sugar
1/3 tsp. cream of tartar
1/4 tsp. salt

Beat whites of eggs until foamy and add cream of tartar; beat until
dry and stiff, add the sugar gradually and fold in the well-beaten
yolks. Sift the flour and gradually fold into the rest of the
ingredients; pour into ungreased sponge cake pans and bake in a
moderate oven for 30