Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Choose your favorite rennet-custard 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

Chocolate-Almond. Add 1/4 teasp. almond extract to chocolate rennet.

Rum-Mocha. Add 1/4 teasp. rum extract and 1 teasp. instant-coffee powder to
chocolate rennet.

Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour
vanilla or lemon rennet-custard 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 1/2 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.

Sherry-Maple. Add 1 teasp. sherry extract to maple rennet.

Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving
dish. Pour on orange rennet.

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