VARIOUS WAYS OF SERVING JUNKET.

Dominion, Volume 1, Issue 43, 14 November 1907, Page 3

VARIOUS WAYS OF SERVING JUNKET.

.Although most people arcs aware of the charms of junket, not everyone knows the number of different ways in which it may bo served. It 'is most ofton regarded as belonging only to the very plainest typo of household and nursery cookery, and is seldom met with except perfectly plain, and served with cream, or possibly stewed fruit. As a matter of fact, there are many dishes a great deal moro elaborate and oxpensive than junket which are not nearly so pleasing, ospecially if it be varied in some of the many

ways which arc possible, and also, lot it.be added, when it is made with care; for simple as is the mode of its preparation, it is, nevertheless, often carolessly served. Indeed, it is probably this very simplicity which tempts the cook to carelessness. Of course, junket does not, owing to its nature, lend itself to olaborato treatment; but, at the same time, there are a great number of littlp ways of preparing it in conjunction with difforent flavourings, garnishes, and accompaniments, which not only render it moro attractive, but provide a whole series of dishes which are most useful, as they are so quickly and easily made. Junket, too, has tho merit of being one of tho most wholesome of foods, and many persons who do not care for plain milk can take it with ploasurc in this much more digestible form, especially if it be flavoured in some of tho ways mentioned below. For invalids and semi-invalids it forms an ideal nourishment, as the thickening of the milk by the rennet is exactly tho same process as that which takes place on digestion, and it is consequently more easily assimilated than milk which has not thus been treated. - Junket may likewise be used for making ice cream, which it renders more wholesome and easier of digestion. For this purpose, or whenever a richer dish is called for, single cream, or half single cream and half milk, may-bo employed, although this is not necessary for success. The junket is simply prepared in tho ordinary manner, and when jellied it is poured into tho freezer, tho subsequent manipulations being exactly the same as usual, and tho resulting cream rich and of fino texture. Another use for junket tablets or liquid rennet is in tho making of curd. From this delicious cheese cakes or "maids of honour" may be prepared, while little' home-mado cream cheeses or curd cheeses form a pleasant change and present no difficulties. In regard to the actual preparation of junket, it is so simplo as scarcely to require description; but, at the samo time, tho one or;two necessary directions must be carefully followed, or the resujting junket will be far from attractive possibly refusing to become firm, or turning partially to whey, in which case the appearance of the dish is completely spoiled. The milk employed should be fresh and pure—boiled milk will not answer —and it should bo warmed to blood heat —not more than 100 degrees Fahrenheit. It must not bo allowed to become really hot, and should it do so it must be allowed, to cool beforo adding tho rennet. The sugar is stirred into tho milk until dissolved, and tho rennet—a teaspoonful to the pint—is then added, also any flavouring which it is intended to use, and the milk is at once poured into the disli or dishes in which- it is to be served. It should be left in a warm place till firm, and then carefully removed to a cool place till wanted. If it is shaken it will break apart, causing the whey to form, and quite spoiling tho junket. Caramol Junket.—Required: A pint of milk, threo tablespoonfuis of granulated sugar, and a toaspoonful of. rennet. Put the sugar into a small frying pan, with just sufficient water to melt it, stir till the sugar is no longer visible, and cook (without stirring) until the syrup becomes a dark brown; then pour in a fow tablespoonfuis of the milk, and allow it to cook until strongly flavoured and sweetened by the ...caramel. Add this flavoured milk to the remainder of tho cold milk, which will thus bo sufficiently warm to allow tho rennet to bo added without further heating. Flavour with a few drops of vanilla essence, and pour at once into custard glasses. Chocolato Junket.—-The flavour of this is particularly delicate and pleasing, and served with cream it is as rich as, and very much resombles, a good chocolate cream. To make it, grate some good, unsweetened chocolate, about two tablespoonfuis to the pint will probably bo required to flavour it nicely, but this,, depends somewhat on the strength of the chocolate. Melt it in a little of the milk, cooking it until it is quite a smooth paste, Sweeten tho, remainder of the milk, and stir in tho chocolate paste* This will probably niako tho milk sufficiently warm; if not, heat it a 'little more. Add the rennet, and pour at once into the dish or dishes in which it is to bo served. Whip a gill of cream, sweeten and flavour with a little vanilla, and place a spoonful on the top of each glass, or, if ser-ved-.jn a largo dish, heap the. cream in tho contre. ' Junket with Raspberries.—Other small, sweet fruit's may be substituted for the raspborries. Strawberries are delicious, so aro sliced bananas, peaches and apricots, also stoned cherries, if ripe and sweet. Make a plain junket, pouring it into little cups or glasses; when quite firm heap the raspberries on the junket,' and serve at once, accompanied with cream and sugar. Apple Junket.—Mako the junket as usual. Peel and core two or three apples; boil them with a very little water until they are quite smooth, and without lumps; sweeten to taste, and, unless the apples are of very good flavour, add a little lemon juice and grated rind. The pureo should bo porfectly smooth, or if it is not- it should bo put through a sieve. Boat tho whites of two eggs and a pinch of salt until they are quite stiff; sweeten with two tablospoonfuls of caster sugar. When tho apple pureo is cold mix the two together, and beat until thoroughly blended. When the junket is quite' , firm spread tho apple meringue over it, and garnish with a few glace cherries. Junket with Fruit Jolly.—Make, some jun■ket in the ordinary way, flavouring it with a littlo vanilla or essence of lemon ; pour in into glass dishes or saucers. Wbon firm place a round of jelly on each dish of junket. The jelly may bo apple, currant, gooseberry, or any red jelly which may bo convenient. On this pipo a star of cream. ■Almond Junket. —Take'a-pint of milk and 2oz. of Jordan almonds; blanch, dry. and grind or finoly chop tho almonds, finally pounding them well. Put a- very littlo of the milk into a small saucepan, adding to it tho almonds. Simmer these together until the milk is strongly flavoured with the almonds, and add while hot to the cold milk, which will thus bo rendered sufficiently warm for the addition of the rennet. The almonds may, if wished, bo removed by straining the hot milk through a pjeco of muslin, or they may be left in, as preferred. In either case tho. flavour is much pleasanter than when almond essence is used. Pour into custard glasses, and when firm garnish with glace fruits and angelica.