- 3 c. milk
- 2 sq. chocolate
- 6 Tb. sugar
- 3/4 c. water
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 1 junket tablet
Heat the milk to 100 degrees Fahrenheit, testing in the manner explained in Art. 62. Melt the chocolate in a saucepan, add to it the sugar and 1 cupful of water, and cook until smooth; then cool and add to the warm milk, putting in the salt, vanilla, and junket tablet dissolved in cupful of the water. Turn the junket into a dish or into molds and let stand in a warm place until set; then chill and serve. In preparing this recipe, it will be well to note that if sweet chocolate is used less sugar than is specified may be employed.
65. CARAMEL JUNKET.--In the making of caramel junket, browned, or caramelized, sugar and water take the place of part of the milk, and while a certain amount of the sugar is reduced in the browning, the caramel is still very high in food value and adds nutritive material to the dessert. There is nothing about caramel junket to prevent its being given to any one able to take plain junket, and if it is made correctly it has a very delightful flavor.
CARAMEL JUNKET
(
Sufficient to Serve Six
)
- 3 c. milk
- 1/2 c. sugar
- 1/2 c. boiling water
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 junket tablet
- Whipped cream
- 1/4 c. chopped nuts
Heat the milk to 100 degrees Fahrenheit. Caramelize the sugar by melting it in a saucepan directly over the flame until it is a light-brown color; then stir in the boiling water and cook until the caramel and the water become a sirup, after which cool and add to the milk Add the salt, the vanilla, and the junket tablet dissolved in a tablespoonful of cold water Pour the mixture into a dish, let it stand in a warm place until it sets; then chill, cover with sweetened whipped cream, sprinkle with chopped nuts, and serve.
RECIPES FOR WHITE SAUCE