Starchy Desserts
Rice Custard
309 calories
| 1 tbs. raw rice, broiled | ½ cup milk |
| 1 egg | 1 tbs. sugar |
| 1 tbs. whipped cream | 1 doz. raisins if desired |
| A few drops of vanilla | |
Beat sugar and egg together. Stir into the milk, stir in the rice and flavor (add raisins if desired—29 calories). Grease custard cup and fill with the mixture. Bake slowly (in a pan of hot water) until custard is firm in center. Serve with whipped cream.
Orange Rice Custard
532 calories
| 2 oz. orange juice | 2 egg yolks |
| 2 tbs. sugar | ½ cup milk |
| ½ cup boiled rice (or ¼ 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
| ¼ cup rice | 1 cup milk |
| ¼ 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 | 1 egg |
| 2 tbs. tapioca (minute tapioca) | 3 tbs. sugar |
Flavor with vanilla or nutmeg, or ¼ 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 | 2 tbs. butter |
| ¼ cup flour | 1 cup milk |
| 2 eggs | ¼ 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 | 1 cup sugar |
| 5 egg yolks | ⅓ tsp. cream of tartar |
| 1 cup flour (sifted 3 or 4 times) | ¼ 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 to 40 minutes.
Angel Food Cake
721.5 calories
| 4 egg whites | ½ cup flour (pastry) |
| ½ cup sugar | ¼ tsp. cream of tartar |
Whip eggs until foamy and add cream of tartar, whip until stiff and dry, add sugar gradually, then fold in the flour (the flour must be sifted 4 or 5 times).
Pour batter into an ungreased angel food cake pan and bake in a slow oven for 25 or 30 minutes. Care must be taken not to disturb the cake during the baking, or it will fall.
Cereal Pudding
1470 calories
| ½ cup fine cereal | 1 tbs. butter |
| 1 cup milk (scalded) | ½ tsp. salt |
| ¼ cup molasses | ½ tsp. soda |
| 1 egg | ½ cup dates or other dried fruit |
Stir cereal into scalded milk and cook until mixture thickens, remove from fire, add rest of the ingredients except eggs. When mixture has cooled somewhat, add the lightly beaten eggs, turn into a buttered baking dish and steam 3 hours. This pudding may be made without steaming by cooking the cereal and milk in double boiler for 1 hour, then add rest of ingredients and bake 30 minutes.