JUNKET
Take two quarts of new milk and warm it until it is about blood heat. Pour into a glass or china bowl. Stir into it two tablespoonfuls of prepared rennet, two tablespoonfuls powdered loaf sugar, one small wine-glass pale brandy. Let it stand until cold and eat with sugar and rich cream. Half the quantity can be made.
Mrs. M. Cohen
BROMANGELON
FRUIT SALAD
Dissolve one package of orange bromangelon in one pint boiling water. Let cool to a thin syrup. Cut oranges shapes of tiny baskets. Scrape out pulp of orange and use in salad, also one-half cup nuts and figs, candied cherries, bananas, and pineapple if desired, all cut fine. Stir all into the bromangelon, which has been partly congealed; place in baskets. Serve with whipped cream.
Mrs. H. J. Sower
PINEAPPLE FRAPPÉ
Dissolve one package lemon bromangelon in one pint boiling water. Let cool to a consistency of a syrup, then whip with an egg-beater to a consistency of whipped cream, add one teacup shredded pineapple and one teacup candied cherries cut fine. Stir all together and congeal on ice in mould; serve with macaroons.
Mrs. K. F. Soloman