Serve a snow egg on the top of each glass. When richness is required, as for convalescents and sometimes for children, add the beaten yolks of two or three eggs, mixed with sugar, to the milk and make "snow eggs" of the whites. Cook the sugar to caramel, dissolve in hot water, and add to the milk, for caramel junket. One ounce of chocolate, melted and cooked until smooth and glossy with two or three tablespoonfuls of boiling water, added to the milk for a plain junket, gives a chocolate junket. Remove to a cool place from six to twelve hours then skim off the cream, which will be quite firm and of a peculiarly sweet flavor. Let a pan of milk, fresh drawn from the cow, stand in a cool place from twelve to twenty-four hours, then set over the fire and let come very slowly to the scalding point without boiling. ![]() Whipped cream is sometimes substituted for Devonshire cream. Prepare as plain junket, and just before serving cover the top with Devonshire cream, then sprinkle with the sugar and cinnamon as before. When the dish is leveled with a spoon, as in eating, or if it be broken in moving, the curd and whey separate somewhat. Just before serving sprinkle the top with powdered sugar and cinnamon mixed. Let the preparation stand in a warm room until it becomes jelly-like, then without jarring set aside in a cool place. add the flavoring and the dissolved tablet and stir until evenly mixed, then turn into a serving dish, or preferably into sherbet cups. Heat the milk and sugar, stirring constantly, until it reaches 100° Fahr. Powdered sugar and cinnamon.Ĭrush the junket tablet and dissolve in one tablespoonful of cold water. ![]() Plain Junket Recipe (Curds And Whey)Ģ to 4 teaspoonfuls of rum, brandy or wine, or 1 teaspoonful of vanilla. Thus the success of the dish is assured, provided always that the milk be at the proper temperature when the tablet is incorporated. The renaissance of this simple dainty is largely due to the fact that the rennet principle can now be purchased in the form of tablets (junket), one of which is the exact quantity required for one quart of milk. ![]() If too much or too little rennet were used, the result was unsatisfactory, and the exact quantity required was a rather nice matter to determine. Formerly a piece of the inner lining of a calf's stomach, prepared by cleaning and salting, was laid in the "blood-warm" milk (about 98☏ahr.) to produce a jellied state. The characteristic texture of the dish is occasioned by the action of rennet upon milk. Junket is another old-fashioned dish, which has lately had a renaissance.
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