Mix milk, sugar, coffee, and salt; stir until sugar is dissolved; dissolve junket tablet in cold water, add to milk, and pour into glasses. If milk is overheated junket will not be firm.
567.—CRANBERRY WHIP
Follow recipe for Prune Whip (see No. 574), using one cup of strained cranberry sauce instead of prunes.
568.—SOFT CUSTARD
| 2 cups milk | Few grains salt |
| Yolks of 2 eggs | 1 teaspoon cornstarch |
| ¼ cup sugar | ½ teaspoon vanilla |
Scald the milk; mix sugar, salt, and cornstarch, add to beaten egg yolks, and stir into the hot milk; cook over hot water ten minutes, stirring constantly until thickened; beat with egg beater; strain, cool, and add vanilla. To vary the flavor, the sugar may be caramelized, or other extracts may be used. Serve in glasses with a meringue made of the whites of eggs beaten stiff and sweetened with two tablespoons of sugar. Garnish with dots of red jelly.
569.—COFFEE AND RICE JELLY
| ½ box gelatine | 1 cup milk |
| ½ cup cold coffee | ¾ cup sugar |
| 2 cups hot strong coffee | 1 cup cooked rice |
Soak gelatine in cold coffee five minutes; add hot coffee and stir until dissolved; add milk and sugar; chill, and, when beginning to stiffen, beat with egg beater, add rice, and turn into a mold.