Junket Rennet Custard Recipes

Bread Rennet-Custard1 package Vanilla "JUNKET" Rennet Custard Mix1 pint milk4 slices breadButterRaisinsNutmegRemove crusts from bread, butter lightly and cut in smallcubes. Divide the cubed bread among 6 dessert dishes andadd a few seeded raisins. Warm the milk to LUKEWARM -not hot. Remove from stove. Add "JUNKET" Rennet CustardMix. Stir immediately and briskly until dissolved. Pour overbread. Let set until firm - about 10 minutes. Chill inrefrigerator. Sprinkle with nutmeg before serving.

Chocolate Delight1 package Chocolate "JUNKET" Rennet Custard Mix1 pint milk4 or 5 marshmallowsBlackberry jamMake rennet-custard mix according to directions above. Chillin refrigerator. When ready to serve, cut marshmallows ineighths from one side almost to the other. Open like a flowerand place on top of each dessert. In the center of each flowerput a teaspoon of blackberry jam.

Chocolate Mint Rennet-Custard1 package Chocolate "JUNKET" Rennet Custard Mix1 pint milk1/2 cup marshmallow topping1/2 cup chocolate syrupFew drops peppermint flavoringMake rennet-custard mix according to the directions above.Chill in refrigerator. When ready to serve, mix marshmallowtopping, chocolate syrup and a few drops of peppermintflavoring together thoroughly. Put on top of each dessertand serve at once.

Chocolate Rennet-Custard with Bananas1 package Chocolate "JUNKET" Rennet Custard Mix1 pint milk1 medium sized bananaMake chocolate rennet-custard mix according to directionsabove. Chill in refrigerator. When ready to serve, slice thebanana in 1/4 inch slices, putting 4 slices on each dish ofdesert.

Ice Cream Sundaepackage Vanilla "JUNKET" Rennet Custard Mix1 pint milk1/2 cup chocolate syrup1/4 cup chopped nutsMake rennet-custard mix according to directions above. Chillin refrigerator. When ready to serve, top each dish with twotablespoons chocolate syrup and one tablespoon choppednuts.

Neapolitan Rennet-Custard2 tablespoons Raspberry "JUNKET" Rennet Custard Mix2 tablespoons Chocolate "JUNKET" Rennet Custard Mix2 tablespoons Vanilla "JUNKET" Rennet Custard Mix3 cups milkDissolve Raspberry "JUNKET" Rennet Custard Mix in 1 cupLUKEWARM milk. Pour equal amounts into six individualdessert glasses. Let set until firm and cool. Then dissolve theChocolate "JUNKET" Rennet Custard Mix in second cup ofmilk slightly warmer than LUKEWARM (125 ºF), and gentlypour equal amounts on top of each dish of raspberry rennet-custard dessert. If the chocolate rennet-custard is pouredonto a spoon and allowed to run off the spoon, it preventsthe two flavors from running together. When firm and cool,dissolved Vanilla "JUNKET" Rennet Custard Mix in third cupof LUKEWARM milk and pour gently over the layer ofchocolate dessert. When firm, chill in refrigerator and serve,topped with slices of banana or fresh raspberries, if desired.

Raspberry Ambrosia1 package Raspberry "JUNKET" Rennet Custard Mix1 pint milk1/2 cup shredded pineapple1/2 cup marshmallows cut in quartersShredded coconutMake rennet-custard mix according to the directions above.Chill in refrigerator. Mix quartered marshmallows andshredded pineapple, and chill in refrigerator. When ready toserve, top each dessert with the pineapple mixture andsprinkle with shredded coconut.