Ingredients Jump to Instructions ↓

  1. 1/3 c Canned jellied cranberry

  2. 1/4 teasp. almond extract to chocolate rennet. Rum-Mocha. Add

  3. 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

  4. 1 egg white until stiff but not dry. Gradually beat in

  5. 2 tablesp. granulated sugar. Fold in

  6. 1 teasp. lemon juice, substitute

  7. 1/2 cup canned strained prunes (baby pack) for canned jellied cranberry sauce and red food color. Divide meringue among

  8. 5 sherbet glasses. Pour on vanilla rennet. Sherry-Maple. Add

  9. 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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