Recipe - De Luxe Rennet Custard

1/3 cup Canned jellied cranberry
sauce, and few drops red
food color. Or

Choose your favorite rennetcustard flavor. Make as package directs, but
substitute light cream for milk. Just before serving, top with one of
these:

Toasted coconut Partially thawed frozen Orange sections or fresh
raspberries or Canned apricot nectar strawberries Chopped walnuts Canned
pineapple tidbits

ChocolateAlmond. Add One fourth teasp. almond extract to chocolate rennet.

RumMocha. Add One fourth teasp. rum extract and 1 teasp. instantcoffee powder to
chocolate rennet.

Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour
vanilla or lemon rennetcustard dessert over slices.

Cranberry or Prune Island. Beat 1 egg white until stiff but not dry.
Gradually beat in 2 tablesp. granulated sugar. Fold in 1 teasp. lemon
juice, substitute One half cup canned strained prunes (baby pack) for canned
jellied cranberry sauce and red food color. Divide meringue among 5 sherbet
glasses. Pour on vanilla rennet.

SherryMaple. Add 1 teasp. sherry extract to maple rennet.

OrangeMincemeat. Place spoonful of prepared mincemeat in each serving
dish. Pour on orange rennet.