180 THE STORY OF MILK 



into individual serving dishes, sherbet glasses, bowls or the like, 

 and let stand wann 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 ob- 

 tained, and Chocolate Junket frozen makes a delicious ice cream. 



Coffee Junket 



One-half cup very strong coffee, Yz cup sugar, added to 1^ 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 vary- 

 ing 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. 



