Beat egg and sugar together. Heat milk in double boiler and add egg when milk is scalding hot. Stir in tapioca. Cook 20 minutes. Place apple in cup a little larger than the apple and pour the tapioca custard over the apple. Cover the cup and bake 30 minutes in a moderate oven. BROWN BETTY _470 calories_ 2 slices bread 1 large tart apple (or 1/2 cup blueberries may be substituted for the apple) 2 tbs. sugar 1 tbs. butter 1/2 tsp. nutmeg or cinnamon Toast bread and break into small pieces, line the bottom of the individual baking dish with toast bits, cover with a layer of apple or berries, sprinkle with sugar and nutmeg or cinnamon, add butter in bits over this, continue the process until the dish is filled, place bits of butter on top of the last layer of toast and set dish in oven; bake about 20 minutes in a slow oven; serve with whipped cream or hard sauce. ~Starchy Desserts~ RICE CUSTARD _309 calories_ 1 tbs. raw rice, broiled 1 egg 1 tbs. whipped cream 1/2 cup milk 1 tbs. sugar 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 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