FACTS ABOUT JUNKET

Hawke's Bay Tribune, Volume XXV, Issue 77, 14 March 1935, Page 10

FACTS ABOUT JUNKET

The Correct Preparation It would be interesting to know who first discovered the idea of making junket. Certainly the coagulating of milk by meins of essence ot rennet thus producing a junket has been practised for many generations by the housewives of Devon and Cornwall, and so renowned has this dish become that to think of Devonshire is to think immediately of junket. I here is, how ever, a mistaken idea in the minds of sonic people that you have to go to Devonshire to be able to get real junket, whereas in reality it is one ot the easiest of all sweets to prepare, and is second to none m its nutriment value. Alter all- what better food is there than milk, and when natural milk, unspoiled by cooking, is converted into a partially digested, easily assimilated and at the same time delicious meal in the form of a junket, you are getting very close to an ideal diet. And now, how can tho ordinary bousewile prepare this appetising syeet First of all, a supply of fresh unsterilised milk is necessary. This is very important, for milk which has been boilel or sterilised will not make a successful junket, though pasteurised milk can be used, if natural fresh milk is not available. To a pint of fresh milk which has been warmed to blood heat—be careful not to overheat—add one teaspoonful of essence ot rennet and mix by stirring quickly. Dour into the serving vessel without delay and almost itmmediately the milk will coagulate. Set aside untill quite cold and firm when a layer of cream can be added together with a little grated nutmeg. Numerous variations can be obtained by adding to the milk flavouring agents such as vanilla, almond, lemon, rum, etc., before coagulating with the essence of rennet, but experience will prove that a plain junket with cream never seems to fire the palate, and this is the form which is so frequentIv ordered by medical men as one oi the first foods a sick patient is permitted to have.