Turn the junket into a dish or into molds and let
stand in a warm place until set; then chill and serve. In preparing this
recipe, it will be well to note that if sweet chocolate is used less
sugar than is specified may be employed.
65. CARAMEL JUNKET.--In the making of caramel junket, browned, or
caramelized, sugar and water take the place of part of the milk, and
while a certain amount of the sugar is reduced in the browning, the
caramel is still very high in food value and adds nutritive material to
the dessert. There is nothing about caramel junket to prevent its being
given to any one able to take plain junket, and if it is made correctly
it has a very delightful flavor.
CARAMEL JUNKET
(Sufficient to Serve Six)
3 c. milk
1/2 c. sugar
1/2 c. boiling water
1/4 tsp. salt
1 tsp. vanilla
1 junket tablet
Whipped cream
1/4 c. chopped nuts
Heat the milk to 100 degrees Fahrenheit. Caramelize the sugar by melting
it in a saucepan directly over the flame until it is a light-brown
color; then stir in the boiling water and cook until the caramel and the
water become a sirup, after which cool and add to the milk Add the
salt, the vanilla, and the junket tablet dissolved in a tablespoonful of
cold water Pour the mixture into a dish, let it stand in a warm place
until it sets; then chill, cover with sweetened whipped cream, sprinkle
with chopped nuts, and serve.
RECIPES FOR WHITE SAUCE
66. Three white sauces are commonly used for different purposes, and in
each one of them milk is the basis.
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