JUNKET 103 



oughly. Heat 1 quart of pure milk to about 90 

 to 98 F. and add sugar and flavor to suit taste. 

 Add the dissolved tablet to the milk, mix thoroughly, 

 pour into desired dishes and allow to stand at 90 to 

 95 F. until solidified. Then place in refrigerator 

 until ready to serve. 



If no junket tablets are readily obtainable substi- 

 tute a mixture of ten drops of rennet and a few grains 

 of salt. 



Papanized Cheese Paste 



This process is patented 



Moisten any of the breakfast food cereals and put 

 in a digester. Heat under pressure, not exceeding 

 three atmospheres, to a temperature not exceeding 

 134 C., but preferably at a pressure of two atmos- 

 pheres and a temperature of 121 C. for an hour or 

 more, depending on the amount of dextrinization 

 desired. Under the influence of the moisture and 

 high temperature the starch in the cereals becomes 

 converted into dextrine. Cut cheese into small bits 

 and crush into a paste with equal quantity of whole or 

 skim-milk. One to one-half per cent of soda may be 

 used and the entire mixture cooked to the desired 

 taste over Bunsen flame until the cheese is com- 

 pletely dissolved. An egg may also be added if ob- 

 tainable. 



