Boston Cooking-School cook book

1 package Lemon 1 pint milk “JUNKET” Rennet Powder 1 cup stewed apricots Warm one half pint of milk to LUKEWARM, not hot, and add half of package of “JUNKET” Rennet Powder. Stir immediately and briskly until dissolved — not more than one minute, and pour equal amounts into five individual dessert glasses. Rub the stewed apricots through a sieve and sweeten to taste. When the rennetcustard is firm, add a layer of apricot pulp. Dissolve the other half of ““JUNKET” Rennet Powder in one half pint of LUKEWARM milk, just the same as the first, and pour over the apricots. When firm, chill in refrigerator. Serve with whipped cream, if desired. RASPBERRY WHIP 1 package Raspberry 1% cup marshmallow whip “JUNKET”’ Rennet Powder 2 tablespoons raspberry jam 1 pint milk Prepare raspberry rennet-custard according to directions on package. Chill in refrigerator. Soften 44 cup marshmallow whip with 1 tablespoon of boiling water. Stir in the raspberry jam and serve as a topping. ORANGE RENNET-CUSTARD WITH BANANAS 1 package Orange 1 pint milk ‘“*JUNKET” Rennet Powder Bananas Cur bananas in thin slices and place in bottom of dessert glasses. Prepare orange rennet-custard according to directions on package and pour immediately over bananas. Let stand in warm room until firm, then chill in refrigerator. Serve cold. FRESH STRAWBERRY ICE CREAM— (Rennet-Custard) 1 ‘‘JUNKET” Rennet Tablet 1 cup heavy cream 1 tablespoon cold water 34 cup sugar 1 tablespoon lemon juice 114 cups sweetened fresh 2 cups milk crushed strawberries Dissolve "JUNKET" Rennet Tablet in 1 tablespoon cold water. Warm milk, cream and sugar to LUKEWARM, not hot, stirring constantly. Remove from stove. Be sure the sugar is dissolved. Add the dissolved ‘““JUNKET”’ Rennet Tablet. Stir a few seconds and pour immediately into freezer can, and let set at room temperature until firm and cool. Freeze in ice and salt mixture (4 parts ice to 1 part ice cream salt). Turn freezer as is customary in making hand freezer ice cream until the mixture becomes a soft mush. Add the sweetened and crushed fresh strawberries to which has been added 1 tablespoon of lemon juice. Finish freezing. Repack with ice and salt and let set until ready to serve. ““JUNKET’’ Rennet Powder — Already sweetened and flavored. For making milk into rennet-custards in 3 minutes. Six tempting flavors. Vanilla Chocolate Lemon Orange Raspberry Maple ““JUNKET’’ Rennet Tablets — Not sweetened or flavored — add sugar and flavor to taste. More economical for making rennet-custards and other easily digested milk foods, including whey and protein milk for infants, invalids and convalescents. Also for making smoother ice cream with less cream in hand freezers. “*JUNKET’’ Rennet Mix — For making smooth, creamy ice cream in electric refrigerators or hand freezers. Three delicious flavors: Vanilla Chocolate _ Maple “JUNKET” and “Little Miss Muffet’ are registered trademarks of Chr. Hansen’s Laboratory, Inc. for its rennet and other food products, Send for FREE Recipe Book “THE ‘JUNKET’ FOLKS”, Dept. 55 Chr. Hansen’s Laboratory, Inc., Little Falls, N. Y. 4 GOOD REASONS WHY! 1. SO MUCH EASIER! With 4. NO FEAR OF FAILURES Certo you boil jellies only 4 min- ...Wéith Certo all fruits jell perute; jams only a little longer. The fectly... even hard-to-jell fruits whole job takes less than 15 min- like strawberries and pineapple. utes after your fruit is prepared. 2. YOU GET BETTER FLAVOR! None of the flavor boils away in steam, and your jams and jellies taste more like the fresh, ripe fruit. There is no “boiled-down”’ taste. 3. JAMS AND JELLIES COST LESS! No juice boils away during that short boil. So you average half again more glasses... 11 instead of 7, from only 4 cups of juice! Look for the tested recipes under the label of every bottle of this pure 2 fruit pectin. A product of General Foods.