amylsacks' photos with the keyword: custard

Lack of color is a real problem here. At first I thought the custard was just some decorated grapefruit halves stuffed in fancy dessert cups. As for the "salad" on the left-- er, never mind.

An entire tablespoon of chili powder to serve-- six people! Madness! Thank Heaven that we have plenty of frozen vanillin and cool, sparkling sugar water on hand to keep the whole family from certain doom! Clipped from the July issue of Everywoman's magazine.

"...Using Instant PET as a dry ingredient, you can easily give your family extra bone-and-muscle-building nourishment-- much more than if regular bottled milk were used..." Front and back covers (above), plus two pages (below) from a 32-page booklet published by Pet Milk Co., St. Louis, Missouri. I assume that the real reason people cooked with the powdered stuff was because it was cheaper than fresh. This idea is reinforced by the bottom left page, which implies that its target audience only has the cash for one kind of baking implement. (Maybe the sequel showed how to morph a cookie sheet into a cake pan by embedding it in tinfoil or something.)

"Using one of Nature's enzymes, Junket completely transforms milk in a few minutes' time to a delicate, custard-like consistency. The process, perfectly natural, corresponds to the first step in the digestion of milk..." So... cooking dessert is like digesting your food before eating it. Got that?

"Dear Friend: It is a pleasure to enclose our new 'Junket Book' containing many recipes and suggestions for desserts, and also recipes for making ice cream with less cream..."

Blink and you might miss actually seeing the product label. Front and back covers of a 24-page promotional published by Chr. Hansen's Laboratory (aka "The Junket Folks") of Little Falls, N.Y.

I've always thought of angel food cake as the ramen noodle of the dessert world: the extras do all the real work. But at least they look nice for the camera. From the May issue of Better Living magazine.

If this is for a formal buffet, I think you'll need either a seafood fork to eat those puffs, or some really big napkins. Because -wow!- your fingers would get majorly sticky by the end.