Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Chocolate Junket

• 2 cups milk
  ½ cup sugar
  ⅓ cup boiling water
  ¼ cup grated chocolate
  few grains of salt
  1 junket tablet
  1 cup chopped walnuts
  1 tablespoon sherry wine

Scald milk, cool slightly, add sugar, water and chocolate; when thoroughly dissolved add crushed junket tablet, salt and wine. Turn into serving dish, keep in warm place until thick, then chill. Garnish with beaten cream and chopped nuts.