into individual serving dishes, sherbet glasses, bowls or the like, and let stand warm until thickened. When "set" remove to ice box or other cool place without stirring and let stand until serving time. Serve with or without whipped cream, a sprinkle of nutmeg, or a few strawberries on the top, etc.
Chocolate Junket
Sweeten a quart of milk with half a cup of sugar. Melt one
square of chocolate or two tablespoonfuls of cocoa, add half a cup
of the milk and boil one minute. Remove from fire and add the
remainder of the milk, which must not be boiled, and a teaspoonful
of vanilla. Probably the mixture will be lukewarm, if not, warm
until it is. Stir in dissolved Junket Tablet, pour at once into serving
dishes and leave undisturbed until set. Chill and serve. If whipped
cream sweetened and flavored with vanilla is heaped upon the
Chocolate Junket when serving, a most attractive dessert is obtained,
and Chocolate Junket frozen makes a delicious ice cream.
Coffee Junket
One-half cup very strong coffee, ½ cup sugar, added to 1¾ pints
of heated milk. Dissolve. Add your Junket Tablet and finish as
ordinary Junket. Serve with cream.
An endless variety of Junkets can be made by varying
flavor and color, by adding fruit or preserves, etc.,
and in the sick room various medicines or stimulants,
peptone, wine, etc., may conveniently be administered
as an ingredient in the pudding.
"Prepared Junket"
Prepared Junket in which all the ingredients are found except the milk is on the market in the form of a powder called "Nesnah." It is put up in various flavors and is easily and quickly made when milk is at disposal.
