How to Make Rennet-Custards Ice Cream

HOW TO MAKE

ICE CREAM ON THE following pages are many of my best recipes for rennet-custards, rennet-custard desserts with interesting toppings, smooth ice creams, milk-sherbets and also milk foods and drinks. All are easy to make. Just follow the simple instructions in this book.

I am always glad to hear from users of "JUNKET" Rennet Powder and Tablets and of our newest product, "JUNKET" Mix for Ice Cream. Some of my best recipes have been sent me by users of our products. I hope you, too, will send me your favorite recipe, particularly if it is unusual.

Director Home Economics Dept. "THE 'JUNKET' FOLKS" LITTLE FALLS, N.Y.

" JUNKET" and "Little Miss Mufiet" are trade- marks of Chr. Hansen's Laboratory, Inc., for its rennet and other food preparations.

"ILK is Nature's most nearly perfect food. It is rich in the food elements necessary for good nutrition. That is why dietitians recommend a quart a day for children and a daily pint for adults. Yet every mother knows how hard it is to get children,—and grown-ups as well,—to take even a portion of this daily milk quota. The reason isn't hard to find. Plain milk always looks and tastes just exactly the same. It soon becomes monotonous. With "JUNKET" Rennet Dessert Powder or "JUNKET" Rennet Tablets, however, milk is quickly transformed into delicious, easily digested rennet-custard desserts. And what a welcome change from plain milk these tempting, colorful desserts really are! Milk is no longer a bore. Instead, you can serve it in a host of tasty ways that children and grown-ups alike will love. And for special occasions, serve deliciously smooth ice cream made with "JUNKET" Mix for Ice Cream. Milk, when made into rennet-custards, actually digests much more quickly than ordinary raw or pasteurized milk. This is due to the rennet enzyme contained in "junket" Rennet Powder and Tablets. This enzyme is Nature's own method of transforming milk into softer, more easily assimilable curds than those formed in the stomach by plain milk. Thus, milk, served as a rennet-custard, is not only more tasty and appeal- ing to the eye, but is actually easier to digest. Appetizing and colorful rennet-custards, made with "THE 'JUNKET' FOLKS" Rennet Preparations, are the quickest, easiest answer to: "What shall I have for dessert?" They take but a minute to make and only ten to set. Served ice-cold, plain or with a variety of toppings, they're the most wholesome as well as one of the most delightful desserts you can serve.

"JUNKET" Rennet Dessert Powder and uJUNKET" Rennet Tablets have been tested and approved by leading home economics institutes including Good Housekeeping, Delineator, Child Life and many others. They have the seal of acceptance of the Committee on Foods of the American Medical Association.

•4 3 b Q^leapohian rennehcustarcls (RECIPE ON PAGE 15) Children Love Milk Served This Way

How to use "JUNKET" Rennet Tablets

STEP ONE... Get individual dessert glasses ready. Place 1 "JUNKET" Rennet Tablet and a tablespoon of cold water in a cup. Crush and dissolve thoroughly.

STEP TWO ... To 1 pint of fresh milk (do not use condensed or evaporated) add 3 tablespoons of sugar, and 1 teaspoon of vanilla, or any flavor to taste. If desired, add a few drops of "JUNKET" Food Color. Warm slowly to LUKEWARM, not hot, or just as warm as a baby's bottle, stirring constantly. Test the milk on your wrist to determine the proper temperature; it should feel barely warm. Remove from stove*

STEP THREE ... Add dissolved "JUNKET" Rennet Tablet to LUKEWARM milk and stir quickly for a few seconds only.

STEP FOUR ... Pour at once into dessert glasses and let stand undisturbed until firm—about io minutes. When set, remove to a cold place or the refrigerator. Serve, when chilled, in same glasses.

•Remember that the milk should not be scalded or boiled. If the milk is warmer than LUKEWARM, the heat will interfere with the action of the rennet enzyme. If milk accidentally gets too hot, cool to LUKEWARM before adding dissolved tablet, but dessert will not be quite as firm as when the milk is not previously overheated. No thermometer is necessary, but if one is used, milk should be brought to 110°F.

•4 5 > RENNET-CUSTARD RECIPES

1 "JUNKET" Rennet Tablet BAKED APPLE with R E N N E T - C U S T A R D 1 tablespoon cold water PEEL and core apples and place in baking pan. Make a 1 pint milk 3 tablespoons syrup by boiling the sugar, water and cinnamon candies for sugar five minutes. Add lemon juice. Pour syrup over apples and 1 teaspoon vanilla 6 apples bake (at 350°F) for about 1 hour or until tender, basting 1 cup sugar— for syrup several times. Place apples in individual dishes filling the Yz cup water . center of each apple with syrup. When cool and the 3 tablespoons red cinnamon syrup has jellied, make rennet-custard according to direc- candies 1 tablespoon tions on page 5. Pour rennet-custard over the baked lemon juice apples before it has set. Let stand until firm—about 10 minutes. Chill in refrigerator and serve.

1 "JUNKET" Rennet Tablet LEMON GRAPE-NUT DESSERT 1 tablespoon cold water Mix Grape-Nuts and raisins. Divide among 5 dessert glasses. 1 pint milk 1 teaspoon lemon Dissolve "JUNKET" Rennet Tablet in 1 tablespoon cold flavoring with few drops water. Warm milk, sugar, lemon flavoring and food color Lemon Yellow to LUKEWARM—not hot. Remove from stove. Add dis- "JUNKET" Food Color solved tablet and stir a few seconds. Pour over Grape-Nuts. 4 tablespoons Grape-Nuts Let set until firm—about 10 minutes. Chill and serve. 3 tablespoons Sprinkle with Grape-Nuts before serving. sugar 4 tablespoons raisins

1 "JUNKET" Rennet Tablet GINGER WAY 1 tablespoon cold water BREAK a small ginger cookie or ginger snap into each dessert 1 pint milk 1 teaspoon vanilla dish. Dissolve "JUNKET" Rennet Tablet in 1 tablespoon 3 tablespoons cold water. Warm milk, sugar and vanilla to LUKEWARM sugar Y2 cup whipping —not hot. Remove from stove. Add dissolved tablet. Stir cream Ginger cookies (or a few seconds and pour at once over ginger cookies. Let ginger snaps) set until firm — about 10 minutes. Chill in refrigerator. Preserved ginger Serve with whipped cream and a bit of grated preserved ginger.

1 "JUNKET" Rennet Tablet COFFEE RENNET-CUSTARD 1 tablespoon cold water DISSOLVE "JUNKET" Rennet Tablet in 1 tablespoon cold 1 cup light cream 1 cup milk water. Warm milk, cream, sugar and coffee to LUKEWARM 3 tablespoons sugar —not hot. Remove from stove. Add dissolved tablet. Stir 4 tablespoons a few seconds and pour at once into individual dessert strong coffee glasses. Let set until firm—about 10 minutes. Chill in refrigerator before serving.

•4 6 b SING "JUNKET" RENNET TABLETS

1 4'JUNKET" STRAWBERRY BAVARIAN Rennet Tablet 1 tablespoon cold MAKE rennet-custard according to directions on page 5, water 1 pint milk using strawberry flavoring in place of vanilla and adding Y cup whipping cream food color with 3 tablespoons sugar and flavoring. Chill in 7 tablespoons sugar refrigerator. When ready to serve, whip the cream and 1 teaspoon strawberry just before it is stiff, add 4 tablespoons of the sugar and flavoring with a few drops of food color. Mix thoroughly together. Put on few drops Raspberry Red top of each dish of rennet-custard and garnish with whole "JUNKET" Food Color strawberries. 4 strawberries

1 "JUNKET" FAIRYLAND FRIED EGGS Rennet Tablet 1 tablespoon cold MAKE rennet-custard according to directions on page 5. water 1 pint milk Chill in refrigerator. Just before serving top each dish of 3 tablespoons sugar rennet-custard with one of the canned apricot halves with 1 teaspoon vanilla 4 or 5 canned the rounded side up. apricot halves

GOLDEN GLOW RENNET-CUSTARD 1 "JUNKET" Rennet Tablet 1 tablespoon cold WITH scissors cut the 6 stewed or canned apricots into water 1 pint milk strips and divide among dessert dishes. Make rennet-custard 7 tablespoons sugar according to directions on page 5, and pour over the apricots 1 teaspoon vanilla before it has set. Let stand until firm—about 10 minutes. Yz cup apricot pulp 6 stewed or canned Chill in refrigerator. When ready to serve, beat egg white apricots 1 egg white until stiff. Add 4 tablespoons of the sugar and apricot pulp. Beat thoroughly together. Put apricot whip on top of each dish of rennet-custard and decorate with bits of apricot.

1 "JUNKET" ALMOND NUT R E N N E T - C U S T A R D Rennet Tablet' 1 tablespoon cold MAKE rennet-custard according to directions on page 5, water 1 pint milk using almond flavoring instead of vanilla and adding food Yl cup whipping cream color with 3 tablespoons sugar and flavoring. Chill in re- 7 tablespoons sugar frigerator. When ready to serve, whip the cream. Just 1 teaspoon almond flavoring with before it is stiff, add 4 tablespoons of the sugar, and mix few drops thoroughly together. Put whipped cream on top of each Grape Green "JUNKET" dish of rennet-custard and garnish with chopped almonds Food Color Almond nuts and green cherries. Green cherries

4 7 fr- RENNET-CUSTARD RECIPES

1 "JUNKET" Rennet Tablet MAPLE DELIGHT 1 tablespoon cold water MAKE 5, 1 pint milk rennet-custard according to directions on page using Vz cup maple syrup 3 tablespoons maple syrup in place of sugar and vanilla. Chill in refrigerator. Before serving, top each dish of ice cold rennet- custard with the rest of the maple syrup.

I "JUNKET" Rennet Tablet FRESH RASPBERRY DESSERT 1 tablespoon cold water 1 pint milk MAKE rennet-custard according to directions on page 5. Chill 3 tablespoons sugar in refrigerator. Just before serving, put the fresh raspberries 1 teaspoon vanilla on each rennet-custard and sprinkle with sugar if desired. % cup fresh raspberries

1 "JUNKET" Rennet Tablet DATE RENNET-CUSTARD 1 tablespoon cold water 1 pint milk DISSOLVE "JUNKET" Rennet Tablet in 1 tablespoon cold 3 tablespoons sugar water. Cut 16 dates in small pieces. Mix well with H cup 20 dates slightly warmed milk. Press through strainer. Add strained Maraschino cherries dates and sugar to remaining 13^ cups milk. Warm to LUKEWARM—not hot. Remove from stove. Add dissolved tablet. Stir a few seconds and pour immediately into individual dessert glasses. Let set until firm—about 10 minutes. Chill. Before serving, garnish with slices of dates and maraschino cherries arranged like a flower, using the dates for petals and the cherries for the center.

1 "JUNKET" Rennet Tablet CHOCOLATE MALTED RENNET-CUSTARD 1 tablespoon cold water Do not use Dutch Process Cocoa, it prevents thickening of 1 pint milk 3 tablespoons rennet-custard. granulated sugar 1 tablespoon cocoa DISSOLVE "JUNKET" Rennet Tablet in 1 tablespoon cold 2 tablespoons malted milk water. Mix cocoa, malted milk and sugar, removing lumps. Add 2 tablespoons milk. When mixed, place over slow flame and boil 3 minutes, stirring constantly. Remove from the stove. Add rest of milk. Warm to LUKEWARM—not hot. Remove from stove. Add dissolved tablet. Stir a few seconds. Pour at once into individual dishes. Let set until firm—about 10 minutes. Chill in refrigerator.

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Serve These Delicious Desserts Plain or With Toppings

O ix tempting flavors—six natural colors ... no wonder youngsters love rennet-custard desserts—no wonder they prefer their milk served this new 6-flavor way! No wonder mothers say that "JUNKET" Rennet Dessert Powder has solved the milk problem once and for all! Rennet-custard desserts are family favorites too. You can "dress them up" beautifully; serve them with literally

Set out individual dessert hundreds of attractive, appetizing, tasty toppings; in fact glasses you hardly ever need to serve them twice the same.

How to use "JUNKET" Rennet Dessert Powder

STEP ONE . . . Set out individual dessert glasses, 1 pint of milk, and sauce pan. Open package of "JUNKET" Rennet Dessert Powder. (For a single serving use 1 level tablespoon "JUNKET" Rennet Dessert Powder to x/i cup milk except Have milk barely warm for chocolate and caramel use rounded tablespoonfuls.)

STEP TWO . . . Warm milk (not condensed or evaporated) slowly until LUKEWARM, not hot, or just as warm as a baby's bottle, stirring constantly. Test the milk on your wrist to determine the proper temperature; it should feel barely warm. If desired, add pinch of salt. (Chocolate flavor requires milk a trifle warmer.) Remove from stove.*

STEP THREE . . . Pour contents of package at once into LUKEWARM milk. Stir immediately and briskly until dissolved—not more thaw one minute. Stir "JUNKET" Rennet Powder into milk STEP FOUR . . . Pour at once into dessert glasses; do not move glasses until firm—about 10 minutes. Then place in refrigerator to chill. Serve in same glasses.

*Remember that the milk should not be scalded or boiled. If the milk is warmer than LUKEWARM, the heat will interfere with the action of the rennet enzyme. If milk accidentally gets too hot, cool to LUKEWARM before adding powder, but the dessert will not be as firm as when the milk has not been previously overheated. No thermometer is necessary, but if one is used, milk should be brought to 110°F. When preparing Chocolate flavor, bring milk to 125°F.

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Pour at once into dessert glasses RENNET-CUSTARD DESSERTS

1 package RASPBERRY FIG SURPRISE Raspberry "JUNKET" FIRST break Fig Newtons into small pieces, and place in the Rennet Dessert bottom of the dessert dishes. Then dissolve "JUNKET" Powder 1 pint milk Rennet Powder in LUKEWARM milk, and pour immediately 4 Fig Newtons over the Fig Newtons. Do not disturb until firm—about 10 minutes. Chill in refrigerator.

1 package CHOCOLATE GEM RENNET•CUSTARD Chocolate "JUNKET" BREAK a graham cracker into each of four dessert dishes. Rennet Dessert Then dissolve "JUNKET" Rennet Powder in milk warmed Powder 1 pint milk a trifle more than lukewaffn (125°F), and pour immediately 4 graham crackers over the graham crackers. Do not disturb until firm—about 10 minutes. Chill in refrigerator.

1 package Orange ORANGE RENNET-CUSTARD "JUNKET" Rennet with Prune Whip Dessert Powder MAKE orange rennet-custard dessert according to directions 1 pint milk 1 egg white on page 10, and chill. Just before serving, beat egg white until x/i cup sugar Yz cup prune pulp stiff. Add sugar gradually until thoroughly blended. Add 2 teaspoons lemon prune pulp (prepared by rubbing cooked prunes through a juice sieve) and lemon juice. Heap the glasses of rennet-custard dessert with prune whip, and if desired, garnish with pistachio nuts.

BREAD RENNET-CUSTARD 1 package Vanilla "JUNKET" Rennet REMOVE crusts from bread, butter lightly and cut in small Dessert Powder cubes. Divide the cubed bread among 6 dessert dishes and 1 pint milk add a few seeded raisins. Warm the milk to LUKEWARM— 4 slices bread Butter not hot. Remove from stove. Add "JUNKET" Rennet Raisins Powder. Stir immediately and briskly until dissolved. Pour Nutmeg over bread. Let set until firm—about 10 minutes. Chill in refrigerator. Sprinkle with nutmeg before serving.

CARAMEL RENNET-CUSTARD 1 package Caramel "JUNKET" Rennet with Sliced Apricots Dessert Powder MAKE rennet-custard dessert according to directions on page 1 pint milk 10. Chill. Before serving, garnish each dessert with slices of Slices of apricot apricot arranged in wheel formation. RENNET-CUSTARD DESSERTS

1 package Chocolate CHOCOLATE RENNET-CUSTARD with Bananas " JUNKET" Rennet MAKE chocolate rennet-custard dessert according to direc- Dessert Powder tions on page 10. Chill in refrigerator. When ready to serve, 1 pint milk 1 medium sized slice the banana in inch slices, putting 4 slices on each banana dish of dessert.

1 package Lemon "JUNKET" LEMON RENNET-CUSTARD with Coconut Rennet Dessert MAKE rennet-custard dessert according to directions on page Powder 1 pint milk 10. Chill in refrigerator. At serving time, sprinkle a little Shredded coconut coconut over the top of each dish of rennet-custard dessert and garnish with cubes of mint jelly if desired.

1 package Vanilla "JUNKET" CREAM CRANBERRY COMPOTE Rennet Dessert To make cranberry sauce: Boil sugar and water together 5 Powder 1 cup milk minutes. Add cranberries and boil without stirring until the 1 cup light cream XA cup sugar skins pop open (about 5 minutes). Remove from fire, and 1 cup cranberries H cup water allow sauce to cool. To make rennet-custard dessert: Follow directions on page 10, using 1 cup milk and 1 cup cream instead of 1 pint of milk. Chill in refrigerator. When ready to serve, put 1 tablespoon of cranberry sauce on each dish of dessert.

1 package Caramel CARAMEL RENNET-CUSTARD with Apple Whip "JUNKET" Rennet Dessert MAKE rennet-custard dessert according to directions on page Powder 1 pint milk 10. Chill in refrigerator. When ready to serve, beat egg white 1 tablespoon sugar until stiff. Add sugar and apple sauce. Beat well and put on M cup thick apple sauce top of each dish of rennet-custard dessert. 1 egg white

1 package Orange "JUNKET" MARSHMALLOW ORANGE SUNDAE Rennet Dessert MAKE rennet-custard dessert according to directions on Powder 1 pint milk page 10. At serving time, mix orange juice with marshmallow % cup marshmallow topping topping thoroughly. If it is too thin, add more marshmallow JC cup orange juice Orange decorettes topping. Use as topping and sprinkle with orange decorettes.

4 12 f>- Made with "JUNKET" Rennet Powder

1 package Caramel CARAMEL MARSHMALLOW DESSERT "JUNKET" Rennet MAKE rennet-custard dessert according to directions on page Dessert Powder 10. Chill in refrigerator.When ready to serve, mix the chopped 1 pint milk 1 cup marshmallow maraschino cherries into the marshmallow topping and topping mound on each rennet-custard dessert. Garnish each dish Y cup chopped maraschino with a maraschino cherry. cherries

1 package Orange PEACH-ORANGE RENNET-CUSTARD "JUNKET" Rennet MAKE rennet-custard dessert according to directions on page Dessert Powder 10, using 1 cup milk and 1 cup cream instead of 1 pint milk. 1 cup milk 1 cup light cream Chill in refrigerator. When ready to serve, beat egg white H cup peach pulp 1 egg white until stiff, and add sugar gradually until thoroughly blended. 4 tablespoons Add peach pulp, lemon and orange juice. Beat to a froth. Use sugar 1 teaspoon lemon as topping on each dessert and garnish with chopped pecans. juice K teaspoon orange juice Few ounces of pecans

1 package Vanilla CHOCOLATE SUNDAE "JUNKET" Rennet MAKE rennet-custard dessert according to directions on page Dessert Powder 10. Chill in refrigerator. When ready to serve, top each dish 1 pint milk Yi cup chocolate with two tablespoons chocolate syrup and one tablespoon syrup Y cup chopped chopped nuts. nuts

1 package CHOCOLATE DELIGHT Chocolate "JUNKET" MAKE rennet-custard dessert according to directions on page Rennet Dessert 10. Chill in refrigerator. When ready to serve, cut marsh- Powder 1 pint milk mallows in eighths from one side almost to the other. Open 4 or 5 marshmallows like a flower and place on top of each dessert. In the center of Blackberry jam each flower put a teaspoon of blackberry jam.

1 package Lemon PEACH SHORTCAKE "JUNKET" Rennet PLACE the pieces of cake in the bottom of the dessert dishes. Dessert Powder Put two or three slices of the canned or fresh peaches over 1 pint milk 4 pieces sponge the top of each piece of cake. Dissolve "JUNKET" Rennet cake (leftover Powder in LUKEWARM milk. Pour over pieces of cake cake may be used) and peaches and let set until firm—about 10 minutes. A few thin slices fresh or canned Chill in refrigerator. peaches RENNET-CUSTARD DESSERTS

1 package Lemon "JUNKET" BANANA ROYAL Rennet Dessert PLACE the pieces of cake (about two inches square or smaller) Powder 1 pint milk in the bottom of the dessert dishes. Make rennet-custard 1 banana 4 pieces sponge dessert according to directions on page 10 and pour over cake (leftover cake may be pieces of cake. Let set until firm—about 10 minutes. Chill in used) refrigerator. When ready to serve, put slices of banana on top of each dessert.

1 package Raspberry RASPBERRY RENNET-CUSTARD "JUNKET" Rennet with Whipped Cream and Decorettes Dessert Powder MAKE rennet-custard dessert according to directions on page 1 pint milk Yi cup whipping 10. Chill in refrigerator. When ready to serve, whip the cream, cream Y. cup sugar adding sugar and mixing well. Put on top of each dessert and Chocolate decorettes sprinkle with chocolate decorettes.

1 package Orange "JUNKET" GRAHAM NUT RENNET-CUSTARD Rennet Dessert IN the bottom of each dessert dish place a heaping teaspoon Powder 1 pint milk of ground cracker crumbs and a heaping teaspoon of chopped Y cup finely ground nuts. Make rennet-custard dessert according to directions graham cracker on page 10, and pour over cracker crumbs and nuts. Let set crumbs Y cup finely until firm—about 10 minutes. Chill in refrigerator. When chopped nuts ready to serve, sprinkle a few ground cracker crumbs and nuts over the top of each dessert.

1 package Chocolate CHOCOLATE MINT RENNET-CUSTARD "JUNKET" Rennet MAKE rennet-custard dessert according to directions on page Dessert Powder 10. Chill in refrigerator. When ready to serve, mix marsh- 1 pint milk Yi cup marshmallow mallow topping, chocolate syrup and a few drops of pepper- topping Yi cup chocolate mint flavoring together thoroughly. Put on top of each syrup Few drops pepper- dessert and serve at once. mint flavoring

1 package Raspberry RASPBERRY FIG R E N N E T - C U S T A R D "JUNKET" Rennet MAKE rennet-custard dessert according to directions on page Dessert Powder 10. Chill in refrigerator. At serving time, top each dessert 1 pint milk % cup mashed with the preserved figs and, if desired, dot with bits of whipped preserved figs cream.

4 14 b Made with "JUNKET" Rennet Powder

1 package Vanilla VANILLA RENNET-CUSTARD "JUNKET" Rennet MAKE rennet-custard dessert according to directions on page Dessert Powder 10. Chill in refrigerator.When ready to serve, whip the cream, 1 pint milk adding sugar and mixing well. Squeeze through a pastry tube XA cup whipping cream and decorate top of each dessert. Garnish with sliced cherries. Y cup sugar Sliced maraschino cherries

NEAPOLITAN RENNET-CUSTARD 2 tablespoons Raspberry "JUNKET" DISSOLVE Raspberry "JUNKET" Rennet Powder in 1 cup Rennet Dessert LUKEWARM milk. Pour equal amounts into six individual Powder dessert glasses. Let set until firm and cool. Then dissolve the 2 tablespoons Chocolate Chocolate "JUNKET" Rennet Powder in second cup of milk "JUNKET" Rennet slightly warmer than LUKEWARM (125° F.), and gently Dessert pour equal amounts on top of each dish of raspberry rennet- Powder 2 tablespoons custard dessert. If the chocolate rennet-custard is poured Vanilla "JUNKET" onto a spoon and allowed to run off the spoon, it prevents the Rennet two flavors from running together. When firm and cool, Dessert Powder dissolve Vanilla "JUNKET" Rennet Powder in third cup (or any com- bination of of LUKEWARM milk and pour gently over the layer of flavors chocolate dessert. When firm, chill in refrigerator and serve, preferred) topped with slices of banana or fresh raspberries, if desired. 3 cups milk

RASPBERRY AMBROSIA 1 package Raspberry "JUNKET" MAKE rennet-custard dessert according to directions on page Rennet Dessert 10. Chill in refrigerator. Mix quartered marshmallows and Powder shredded pineapple, and chill in refrigerator. When ready 1 pint milk Yi cup shredded to serve, top each dessert with the pineapple mixture and pineapple Yi cup marsh- sprinkle with shredded coconut. mallows cut in quarters Shredded coconut

1 package Lemon MACAROON PARFAIT "JUNKET" Rennet IN the bottom of each dessert dish, put 1 heaping teaspoon Dessert Powder of macaroon crumbs. Make rennet-custard dessert according 1 pint milk to directions on page 10 and pour over macaroon crumbs. Let Yi cup whipping cream set until firm—about 10 minutes. Chill in refrigerator. When 4 tablespoons sugar ready to serve, whip the cream, add sugar and the rest of the Yi cup fine macaroon crumbs. Mix thoroughly and put on top of each macaroon crumbs dessert. DELICIOUS TOPPINGS AND SAUCES

A TOPPING or sauce added to rennet-custard desserts or ice cream gives them that "dressed up" appearance so prized by the most accomplished cooks. Try the dainty, delicious com- binations on this page. None of them are expensive and many of them make use of leftovers.

TOPPINGS Fruits—canned or fresh—diced or crushed—apple sauce, apricots, bananas, cherries, dates, figs, oranges, peaches, pineapple, prunes, raisins, raspberries, strawberries. Jams, Jellies, Marmalade—apple, cherry, currant, grape, orange, mint, raspberry, strawberry. Other tempters—candied orange peel, coconut, maple syrup, nutmeg, preserved ginger, marshmallows, meringues (fruited or plain), nuts, sauces, whipped cream (plain or with variations).

SAUCES CHOCOLATE SAUCE 1 square unsweetened MELT chocolate in saucepan over hot, not boiling water. Add chocolate 1 tablespoon butter and when thoroughly blended pour on gradually, while butter stirring constantly, the boiling water. Then add corn syrup and Ys cup boiling water sugar, stir until sugar is dissolved, bring to boiling point and let 2 tablespoons boil 5 minutes. Cool slightly and flavor with vanilla and salt. corn syrup 1 cup sugar Yi teaspoon vanilla Few grains salt

1 cup crushed PINEAPPLE MINT SAUCE pineapple 1 cup sugar Green "JUNKET" PUT pineapple in saucepan with sugar and add green color to make Food Color a brilliant green. Add water and simmer 10 minutes, cool, add oil % cup water 6 drops oil of of peppermint or peppermint extract to taste. peppermint

5 stoned dates % cup boiling CHERRY AND ALMOND SAUCE water \i cup maraschino POUR boiling water over dates, let stand 3 minutes and cut in small cherries \i cup canned figs pieces. Add cherries with their syrup, figs (cut in small pieces) Y cup salted with their syrup and salted almonds cut in strips. Cook sugar and almonds M cup sugar water 3 minutes, add fruit and nuts. Serve cold. cup water

1Y cups brown BUTTERSCOTCH SAUCE sugar Yz cup corn syrup 4 tablespoons PUT brown sugar, corn syrup and butter in a saucepan. Bring to butter the boiling point, and let boil until a little of the mixture, when % cup light cream dropped in cold water, will form a soft ball. Add light cream and cool.

4 16 \a- Qilade IVI ti "JUNKET" for cffce (Sream (RECIPES ON PAGES 19-22) SMOOTH, DELICIOUS ICE CREAM

^here's nothing quite so good as home made ice cream. And now, instead of being one of the "fussiest" desserts to make, it has become one of the simplest. For, with "JUNKET" Mix for Ice Cream, you can make the smoothest, most delicious ice creams and milk sherbets imaginable. Three minutes is all it takes to get them ready for freezing. Your automatic refrigerator does the rest. "JUNKET" Mix also makes delicious ice cream, with less cream, in hand freezers. With the three flavors of "JUNKET" Mix, you can make literally hundreds of different ice creams . . . the unusual kinds you seldom find in stores. It's fun to surprise the family with new variations of their favorite ice creams.

AUTOMATIC REFRIGERATOR RECIPE CHILL whipper and bowl thoroughly. To mix—for lighter textured ice cream—Whip 1 cup (J^ pint) cold whipping cream in a chilled bowl until it will hold its shape —no more. Add "JUNKET" Mix for Ice Cream to 1 cup cold milk, and beat with egg beater until smooth. Mix thoroughly with whipped cream. Pour into freezing tray. To mix—the easier way— Put 1 pint cold light (coffee or table) cream* into a chilled bowl. Add "JUNKET" Mix. Beat all together with an egg beater until thick (1 to 2 minutes). It will not become stiff. Pour into freezing tray. *Or 1 cup (Y pint) cold whipping cream and 1 cup cold milk. To freeze—Set cold control for fast freezing. Put into freezing compartment of refrigerator. When ice cream is frozen to desired consistency, set cold control back to its accustomed place. Ice cream is best when not too hard. If too hard near serving time, allow to soften in refrigerator just below freezing compartment. Serves 6 or more.

HAND FREEZER RECIPE PUT \}/2 cups cold milk and 3^2 cup heavy or whipping cream** into a bowl. Add "JUNKET" Mix. Beat all together with an egg beater until smooth. Pour into freezer can and freeze in ice and salt mixture (4 parts ice to 1 part salt). Turn freezer about 10 minutes. Serves 6 or more. **Or 1 cup cold milk and 1 cup (Y pint) light cream.

SMOOTH MILK SHERBET In Automatic Refrigerator or Hand Freezer To \l/2 cups pint) of hot fresh milk (or hot mixture of % cup evaporated milk and % cup water) add contents of a package of "JUNKET" Mix. Stir or whip until thoroughly dissolved. Pour into freezing tray or freezer can and freeze immediately. In automatic refrigerator—when mixture is frozen to a soft mush, put into bowl and whip vigorously with an egg beater until fluffy. Then put back into tray and finish freezing. Made with "JUNKET" Mix for Ice Cream

FREEZING AND WHIPPING SUGGESTIONS HEN adding fruit to ice cream mixtures the fruit should be Wchopped or mashed so it will not freeze in large lumps. If the fruit is fresh or tart it should be sweetened before using. Do not freeze ice cubes while freezing ice cream. Ice cubes already frozen may be left in the freezing compartment above the compartment containing the ice cream. Turn control to coldest point as fast freezing makes smoother ice cream. Whip the cream only until it will hold its shape. If cream is whipped too much the ice cream will have a buttery texture. Cream which is a day or two old whips better than fresh cream. Be sure to beat mixture thoroughly or it has a tendency to separate. The cream goes to the top while heavier liquid settles to the bottom.

STRAWBERRY ICE CREAM 1 package Vanilla "JUNKET" SEE directions on page 18 for automatic refrigerator ice cream. Mix for Ice Cream After beating the cream, milk and "JUNKET" Mix together, add 1 cup cold milk the crushed strawberries and food color. Mix well and freeze. Serve 1 cup (% pint) with marshmallow whip and halves of fresh strawberries. heavy cream 1 cup crushed sweetened strawberries VANILLA ICE CREAM A few drops Raspberry Red with Cherry and Almond Sauce "JUNKET" SEE directions on page 18 for making automatic refrigerator ice Food Color cream. Use Vanilla "JUNKET" Mix. When ready to serve, put cherry and almond sauce around each serving of ice cream. (Recipe for sauce is found on page 16.)

VANILLA ICE CREAM with Chocolate Sauce SEE directions on page 18 for making automatic refrigerator ice cream. Use Vanilla "JUNKET" Mix. When ready to serve, pour chocolate sauce over ice cream. (Recipe for sauce is found on page 16.)

CARAMEL WALNUT ICE CREAM 1 package Vanilla "JUNKET" SEE directions on page 18 for automatic refrigerator ice cream. Mix for Ice After beating the cream, milk and "JUNKET" Mix together, add Cream 1 cupjceld milk caramel flavoring. Mix well and freeze. When ready to serve, pour >chp (K pint) a little maple syrup over each dish of ice cream and garnish with heavy cream I teaspoon caramel large pieces of walnuts. flavoring

For Sherbets—Follow directions for sherbet on page 18 and use same variations as in ice cream recipes above. For Hand Freezer Ice Cream—Follow directions for hand freezer ice cream on page 18 and use same variations as in recipes above.

ICE CREAM AND SHERBET RECIPES

1 package Vanilla MACAROON ICE CREAM "JUNKET" Mix for Ice SEE directions on page 18 for automatic refrigerator ice Cream 1 cup cold milk cream. After beating cream, milk and "JUNKET" Mix 1 cup m pint) together, add macaroon crumbs. Mix well and freeze. heavy cream }/2 cup macaroon Graham Cracker Ice Cream—Follow above directions. In crumbs place of macaroon crumbs use XA cup crushed graham crackers. Ginger Snap Ice Cream—Follow above directions. In place of macaroon crumbs use XA cup crushed ginger snaps. Grape-Nut Ice Cream—Follow above directions. In place of macaroon crumbs use }A cup Grape-Nuts. Peanut Brittle Ice Cream—Follow above directions. In place of macaroon crumbs use XA cup finely ground peanut brittle.

1 package Vanilla COFFEE ICE CREAM "JUNKET" Mix for Ice To make coffee—Put 3 heaping tablespoons of ground coffee Cream X 1 cup strong coffee in small coffee bag and boil slowly in 1 A cups of milk for a (made with few minutes. Remove from stove and chill. milk) t cup (K pint) Put 1 cup coffee (made with milk), 1 cup whipping cream, heavy cream and Vanilla "JUNKET" Mix in a bowl. Beat with an egg beater until well blended and freeze.

1 package Maple MAPLE WALNUT ICE CREAM "JUNKET" Mix for Ice SEE directions on page 18 for automatic refrigerator ice Cream 1 cup cold milk cream. After beating the cream, milk and "JUNKET" Mix 1 cup m pint) heavy cream together, add chopped walnuts. Mix well and freeze. Y2 cup chopped walnuts

MAPLE BANANA ICE CREAM 1 package Maple "JUNKET" Mix for Ice SEE directions on page 18 for automatic refrigerator ice Cream 1 cup cold milk cream. After beating the cream, milk and "JUNKET" Mix 1 cup (Y pint) together, add the banana pulp. Mix well and freeze. heavy cream Y cup banana pulp For Sherbets—Follow directions for sherbet on page 18 and use same variations asdn ice cream recipes above. For Hand Freezer Ice Cream—Follow directions for hand freezer ice cream on page 18 and use same variations as in recipes above. IDE CREAM AND SHERBET RECIPES

1 package Chocolate ROCKY ROAD ICE CREAM "JUNKET" Mix for Ice SEE directions on page 18 for automatic refrigerator ice Cream 1 cup cold milk cream. After beating the cream, milk and "JUNKET" Mix 1 cup (Y pint) together, add chopped nuts and marshmallows. Mix well heavy cream Y cup chopped and freeze. nuts 8 chopped marshmallows

1 package Chocolate CHOCOLATE MARASCHINO CHERRY "JUNKET" Mix for Ice ICE CREAM Cream 1 cup cold milk SEE directions on page 18 for automatic refrigerator ice 1 cup (Y pint) heavy cream cream. After beating the cream, milk and "JUNKET" Mix XY cup chopped together, add chopped maraschino cherries. Mix well and maraschino cherries freeze.

1 package Chocolate CHOCOLATE PEANUT BUTTER ICE CREAM "JUNKET" Mix for Ice WARM J^ cup of the milk and dissolve peanut butter in it. Cream 1 cup cold milk Cool and add to the rest of the milk. Proceed according to 1 cup (Y pint) directions on page 18 for automatic refrigerator ice cream. heavy cream 2 teaspoons peanut butter

1 package CHOCOLATE PEPPERMINT ICE CREAM Chocolate "JUNKET" Mix for Ice SEE directions on page 18 for automatic refrigerator ice Cream 1 cup cold milk cream. After beating the cream, milk and "JUNKET" Mix 1 cup (Y pint) together, add the finely crushed peppermint candy. Mix well heavy cream Y cup finely and freeze. Serve with pineapple mint sauce (recipe on crushed page 16). peppermint candy The above recipes may be used with Vanilla "JUNKET" Mix

1 package Vanilla "JUNKET" MINT ICE CREAM Mix for Ice Cream SEE directions on page 18 for automatic refrigerator ice 1 cup cold milk 1 cup (Y pint) cream. After beating the cream, milk and "JUNKET" Mix heavy cream together, add the mint flavoring and food color. Mix well 1 teaspoon mint flavoring and freeze. Serve with chopped pistachio nuts. A few drops Grape Green "JUNKET" For Sherbets—Follow directions for sherbet on page 18 and Food Color use same variations as in ice cream recipes above. For Hand Freezer Ice Cream—Follow directions for hand freezer ice cream on page 18 and use same variations as in recipes above. ICE CREAM MADE IN HAND FREEZER

ANY housewives still prefer to make ice cream in the M hand freezer ... and "JUNKET" Rennet Tablets make the most delicious hand freezer ice cream imaginable. It's rich, creamy and silky smooth, yet ice cream made with "JUNKET" Rennet Tablets actually takes less cream.

How to Use "JUNKET" Rennet Tablets For Making Ice Cream

VANILLA ICE CREAM 2 "JUNKET" Rennet Tablets DISSOLVE "JUNKET" Rennet Tablets in cold water. Warm 2 tablespoons the cream, milk, sugar and vanilla to LUKEWARM. Remove cold water 1 quart milk from stove. Add dissolved tablets. Stir a few seconds and 1 cup heavy pour immediately into freezer can. Let set at room tempera- cream 1 cup sugar ture until firm and cool. Freeze in ice and salt mixture (4 1 tablespoon parts ice to 1 part ice cream salt). Turn freezer about 10 vanilla minutes. Remove dasher. .Repack with ice and salt and let set until ready to serve.

CHOCOLATE ICE CREAM 2 "JUNKET" Rennet Tablets Dissolve "JUNKET" Rennet Tablets in cold water. Melt 2 tablespoons cold water chocolate over hot water and add 34 cup of the sugar. Add 3 cups milk milk and cream, a little at a time, stirring until smooth after 1 cup heavy cream each addition. Add rest of sugar and warm to LUKEWARM 1 x/i cups sugar —not hot. Add vanilla and dissolved tablets. Stir a few ounces chocolate seconds, pour immediately into freezer can, and let set at 1 teaspoon room temperature until firm and cool. Freeze in ice and salt vanilla mixture (4 parts ice to 1 part ice cream salt). Turn freezer about 10 minutes. Remove dasher. Repack with ice and salt and let set until ready to serve.

1 "JUNKET" FRESH STRAWBERRY ICE CREAM Rennet Tablet DISSOLVE "JUNKET" Rennet Tablet in cold water. Warm 1 tablespoon cold water milk, cream, and sugar to LUKEWARM—not hot, stirring 2 cups milk constantly. Remove from stove. Be sure the sugar is dis- 1 cup heavy cream solved. Add th^dissolyed tablet. Stir a few seconds, pour % cup sugar immediately into freezer can, and let set at room temperature 1 tablespoon lemon juice until firm and cool. Freeze in ice and salt mixture (4 parts \x/i cups sweetened ice to 1 part ice cream salt). Turn freezer until the mixture fresh crushed strawberries becomes a soft mush. Add lemon juice and sweetened crushed strawberries. Finish freezing. Repack with ice and salt and let set until ready to serve.

•423 P- FOR INFANTS AND INVALIDS

FOR THE INFANT Rennet-Custard made with Boiled Milk RENNET-CUSTARDS can be made with boiled milk, but they will be firmer if Karo Syrup is added. Do not use condensed or evaporated milk, as they will not thicken. Dissolve 1 "JUNKET" Rennet Tablet in 1 tablespoon cold water. Bring 1 pint of milk to boiling point. Boil slowly for 3 minutes, stirring constantly. Cool at once to LUKEWARM — not hot. Test it on inside of your wrist, just as you would milk in a baby's bottle — it should feel neither hot nor cold. Stir 2 tablespoons (Blue label) Karo Corn Syrup into milk. Add dissolved tablet to milk. Stir quickly for a few seconds only. Pour at once into dishes. Let set undisturbed for 10 minutes. Then chill. Serve in same glasses. NOTE: — If a sweeter rennet-custard is desired, add from 1 teaspoon to 3 tablespoons of cane sugar to a pint of milk. Whey DISSOLVE 2 "JUNKET" Rennet Tablets in 1 tablespoon cold water. Warm 1 quart fresh milk (not condensed or evaporated) slowly to LUKEWARM, not hot, stirring constantly. Test it on inside of your wrist, just as you would the milk in a baby's bottle — it should feel neither hot nor cold. Remove milk from stove. Add dissolved tablets. Stir immediately and quickly for a few seconds only. Let set undisturbed until firm. While warm, cut curd gently into coarse pieces to separate whey, and carefully strain through fine muslin. Sweeten, if desired. Serve the whey fresh, and lukewarm for infants. Whey is excellent as a temporary substitute for milk, containing much of the nutriment, but very little fat or casein. Protein or Albumin Milk DISSOLVE 2 "JUNKET" Rennet Tablets in 1 tablespoon cold water. Warm 1 quart fresh milk (not condensed or evaporated) to LUKEWARM, not hot, stirring constantly. Test it on inside of your wrist just as you would the milk in a baby's bottle — it should feel neither hot nor cold. Remove milk from stove. Add dissolved tablets and stir immediately and quickly for a few seconds only. Let set undisturbed until firm. Cut the curd into pieces with a knife, and strain through two thicknesses of fine muslin until the whey is entirely drained off; then wash with cold water, previously boiled, and press through a very fine sieve several times. To this curd add 1 pint of cold boiled water and 1 pint of butter- milk. This mixture contains very little milk sugar, a small amount of salt, and a large amount of lactic acid. It is valuable for use in cases of intestinal disorders of infants.

FOR NURSING MOTHERS MILK is as indispensable to nursing mothers as it is to babies. Many women, however, find that plain milk becomes extremely monotonous long before the nursing period is over. They welcome delicious rennet-custards and tasty milk shakes, made with "JUNKET'S" Rennet Products, as an easy and delightful way of taking a part of the milk required during the nursing period. EASILY DIGESTED MILK FOODS

FOR THE INVALID Rennet-Custard For Diabetics 1 "JUNKET" Rennet Tablet 1 tablespoon cold water 1 pint milk 1 teaspoon vanilla 0.1 gram saccharin or 3 (Vi grain) saccharin tablets SET out individual dessert dishes. Dissolve "JUNKET" Rennet Tablet in cold water. Dissolve saccharin (or saccharin tablets) in a tablespoon of cold milk. Add to the rest of the milk. Add vanilla. Warm slowly to LUKEWARM, not hot, stirring constantly. Test it on inside of your wrist, just as you would the milk in a baby's bottle — it should feel neither hot nor cold. Remove milk from stove. Add dissolved tablet. Stir immediately and quickly a few seconds only. Pour at once into dessert dishes. Do not move glasses until firm — about 10 minutes. Then chill. If desired, 1 cup milk and 1 cup cream may be used instead of 1 pint of milk. This makes a very delicious dessert. Rennet-Custard With Eggs 1 "JUNKET" Rennet Tablet 1 tablespoon cold water 2 egg yolks 1 pint milk 1 teaspoon vanilla 3 tablespoons sugar Small pinch salt SET out individual dessert dishes. Dissolve "JUNKET" Rennet Tablet in cold water. Beat egg yolks slightly, add with sugar, salt and vanilla to milk. Warm slowly to LUKEWARM, not hot, stirring constantly. Test it on inside of your wrist, just as you would the milk in a baby's bottle — it should feel neither hot nor cold. Remove milk from stove. Add dissolved tablet. Stir quickly a few seconds only. Pour at once into dessert glasses. Do not move glasses until firm — about 10 minutes. Then chill. MILK DRINKS Cold Milk Shakes - Add 1 to 2 tablespoons "JUNKET" Mix for Ice Cream or 2 teaspoons of "JUNKET" Rennet Dessert Powder, any flavor (Chocolate requires 2 tablespoons) for each glass of cold milk. Beat with an egg beater or shake in a milk shaker or fruit jar until dissolved. Drink within one half hour. Hot Cup — Warm 1 cup milk just hot enough to drink (about 140° F.). When the milk begins to steam, remove from stove. Then add two heaping teaspoons of "JUNKET" Rennet Dessert Powder, or according to taste. Stir thoroughly with a spoon until dissolved — not more than a minnte. Do not use an egg beater or milk shaker. Pour into glass at once. Drink IMMEDIATELY . . . because the milk may begin to thicken within a few minutes. COTTAGE CHEESE To 1 gallon or less of sweet, skim milk, add % cup sour milk. Mix well. Set in pan of hot water, heat to 75° F. (barely warm) remove from water and put in warm place. Add "JUNKET" Rennet Tablet, dissolved in 1 tablespoon cold water, mix thoroughly. Cover with cloth, let stand overnight, or 12 to 16 hours, at about 75° F. There should be slight whey on top. When poured out, the curd should cleave sharply. Drain through cotton cloth firmer than cheesecloth, allowing to hang for several hours. Add salt to taste. A gallon of milk makes 1)^ to 2 pounds of cheese.

•4 25 fc FOR YOUR PANTRY SHELF

"JUNKET" Rennet Dessert Powder FOR making an endless variety of rennet-custard desserts. Use only lukewarm milk as it contains no cornstarch, eggs or gelatin. 6 tempting flavors in natural colors: Vanilla Chocolate Lemon Orange Raspberry Caramel

"JUNKET" Rennet Tablets NOT sweetened or flavored—add sugar and flavor to taste. For making easily digested milk foods for infants, invalids and convalescents. Makes smoother ice cream with less cream in hand freezers.

"JUNKET" Mix for Ice Cream FOR use in automatic refrigerators or hand freezers. Just mix with milk and cream. No heating necessary for it contains no cornstarch, gelatin or eggs. No stirring while freezing. Vanilla, Chocolate, and Maple flavors.

"JUNKET" Food Colors IN handy liquid form, pure and harmless. Four attractive, appetizing colors: Raspberry Red Orange Gold Lemon Yellow Grape Green

"THE 'JUNKET' FOLKS" Chr. Hansen's Laboratory, Inc., Little Falls, N. Y. In Canada, "THE 'JUNKET' FOLKS," Toronto, Ontario INDEX

Directions for using Page "JUNKET" Mix for Ice Cream 18 "JUNKET" Rennet Dessert Powder 10 "JUNKET" Rennet Tablets 5 Freezing and Whipping Tips 19

Ice Cream made with "JUNKET" Mix for Ice Cream 18, 19, 21, 22 "JUNKET" Rennet Tablets 23 Infant Foods and Invalid Foods 24, 25 "JUNKET" Food Colors 26 "JUNKET" Mix for Ice Cream 26 Directions for using 18 Milk drinks 25 Recipes'for ice creams and sherbets 19, 21, 22 "JUNKET" Rennet Dessert Powder 26 Directions for using 10 Milk drinks 25 Recipes 11, 12, 13, 14, 15 "JUNKET" Rennet Tablets 26 Directions for using 5 Ice Cream 23 Infant Foods 24, 25 Invalid Foods 24, 25 Recipes 6, 7, 8 Milk and Milk Drinks 3, 24, 25

Recipes Ice cream made with "JUNKET" Mix .... 19,21,22 Ice cream made with "JUNKET" Rennet Tablets . . 23 Invalid Foods 24, 25 Infant Foods 24, 25 Milk drinks 24, 25

Rennet-Custard Recipes Rennet-custards made with "JUNKET" Rennet Dessert Powder 11, 12, 13, 14, 15 Rennet-custards made with "JUNKET" Rennet Tablets 6, 7, 8 Sauces 16 Sherbets 18, 19, 21, 22 Toppings 16