½ ounce granulated gelatine
1 teaspoon vanilla
Pinch of salt
Soak gelatine in the cold milk for 10 minutes. Heat balance of milk in a double boiler, add salt, sugar and beaten yolks, stirring constantly. Cook until mixture coats the spoon, remove from fire, add soaked gelatine and stir until dissolved. Then set aside to cool and when beginning to thicken add flavoring and mix in lightly the stiffly beaten whites.
Rinse a mold in cold water, drain, pour in mixture and set in a cold place until firm. Unmold and serve plain or with thin cream.
Milk cream
Plain Junket
Heat a quart of milk until lukewarm, not to exceed 100° F. Remove from fire; sweeten and flavor to taste, using vanilla or any other desired flavor. Dissolve one Junket Tablet in cold water and stir the solution quickly into the lukewarm milk. Pour immediately into individual serving dishes, sherbet glasses, bowls or the like, and let stand warm 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.
