Because of its nature and
qualities, this kind of dessert is used largely for invalids and
children. The following recipe gives the proportion and directions for
making this dessert in its simplest form.
PLAIN JUNKET
(Sufficient to Serve Eight)
1 junket tablet
1 Tb. cold water
1 qt. milk
4 Tb. sugar
1/4 tsp. salt
1/2 tsp. vanilla or other flavoring
Dissolve the junket tablet in the cold water. Warm the milk very slowly
to 100 degrees Fahrenheit, testing the temperature to make sure that it
is right. If a thermometer is not on hand, this can be done by dropping
a drop on the back of the hand. When neither heat nor cold can be felt
from this drop of milk, it may be known to be very near the body
temperature, the temperature at which rennin is active. If temperature
is found to be too high, the milk must be cooled before the tablet is
added. When the desired temperature has been reached, add the sugar, the
alt, the junket dissolved in the water, and the flavoring. Then pour all
into individual molds and keep it where it will remain warm for about 10
minutes, at the end of which it should be firm like a custard and may be
cooled. Keep the junket cool until it is to be served, when it may be
turned out of the mold or served in it. As junket will turn to whey if
it is broken with a spoon to any extent, serving it in the mold is the
better plan.
[Illustration: FIG. 8]
63. Junket With. Fruit.--The addition of fruit to junket, as in the dish
illustrated in Fig.
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