THE HOME.

New Zealand Herald, Volume LIX, Issue 18019, 18 February 1922, Page 4 (Supplement)

THE HOME.

VARIETY IN JUNKETS. Junket is a quickly-made sweet, light and digestible, and particularly suitable for warm weather. The great thine to remember in making it is not to have the new milk too warm; anything above 100 degrees destroys the action of the rennet. A good guide is to tako a cup of boiling water, and add to it a cup of cold water; and havo your milk the same heat as the combined eupfuls. Rennet loses its strength by keeping. A teasjxxinful of fresh rennet is 'usually enough lor a pint of milk.

Plain Jusket.- To make ordinary plain junket, put about a dessertspoonful of castor sngar and a pint of milk (warmed so as not to exceed 100 degrees F.) into a deep glass dish. Stir in thoroughly a teaspoonful of essence of rennet, and leave it till set. Then grate a little nutmeg on top and put spoonfuls of clotted or whipped cream here and there. Serve alone or with stewed fruit. If properly made, it should cut into smooth slices, like jelly; but, unlike the latter, it wijl set better and more quickly in, a room of ordinary temperature than in a cold one.

Coffee Junket.—This is mado in the same manner, but half a gill of strong coffee or a good teaspoonful of coffee essence is added to the milk. Serve with clotted or whipped cream.

I Chocolate Junket.—Mix in a saucepan ; 2 slightly heaped tablespoonfuls of powjdered chocolate with a little water, and I stir over a fire for a few minutes. Let ; it get cool, and mix in gradually \\ pint* of new milk, or 1J pints of milk, and J pint of cream. Warm to the right 'degree; then stir in a heaped tablespoon- ] fill of sugar and teaspoonfuls of rcnjnet. Have ready small bowls; fill them ! three-parts (full 'with the junket, land j when quite set, put a little whipped cream !on each, or desiccated cocoanut, white I and pink.

Junket Cups.—l pint of milk loz. of castor sugar. 1 teaspoonful of rennet essence, raspberry or strawberry jam, sherry, ratafias, 1 cjill of cream, vanill.' l essence. Tut a ratafia at the bottom of as many custard glasses or wine glasses as there are guests. Pour a teaspoonful of sherry over each, and cover with a teaspoonful of jam. Warm the milk, add the sugar and essence, mix carefully, and pour some into each glass. When sei cover with whipped cream flavoured with vanilla and sweetened to taste, and decorate with crystallised violets or rose leaves.

Apricot Junket.—Tnko a lin or apricot. and sweeten to taste. Mash the fruit to a pulp, and put some into small bowls or cups. Make a plain junket, sweetened, but not flavoured. a little into the bowls, and stir the rest until it is on the point of setting. Then fill up the cups. Serve plain, or with whipped cream.

USES FOR SOUR MILK. During the warm weather, when milkwill often turn sour in a few hours, the following recipes may be found exceedingly useful. They are so much appreciated on the Continent that milk is dej liberately left to become sour for the purpose of utilising it for these useful dishes :— Small Luncheon Oheese.— Set a pint of milk in a warm place and when quite thick and sour turn it into a piece of muslin, tie up loosely and hang it up to drain for several hours. When drained of the whey tighten the muslin round the curd as much as possible and press between two plates for an hour. A small round cream cheese of excellent flavour is the result. Sour Milk Scones.— Take four ounces of barley meal and two of flour, rub in an ounce of fat. Add a teaspoonful of salt and half a teaspoonfu] of carbonate of soda, and mix to a pliable dough with sour milk. Kne.id for a minute, roll out half an inch thick, cut into rounds, and I bake for fifteen minutes in a quick oven - Sour Milk Salad Dressing.— Break fhe yolk of an egg into a basin and drop in salad oil, stirring rapidly until the mixture becomes very thick. Add a tablespoonful of vinegar and a cup of thick, sour milk; beat all well together and season with salt, pepper, a teaspoonful of sugar, and a little made mustard. This dressing will keep for several days if icovered with muslin wrung out in cold water. Sour Milk Pudding.— For the purpose of making this pudding on the Continent small wicker draining baskets are bought for separating the curd from the whey, but muslin will serve the same purpose. Leave a quart of milk to become thick and sour; hang it up in muslin to drain all night. When required turn the solid mass carefully into a ftlass dish and serve with cream and sugar.

STOBEROOM HINTS. To prevent mould from forming on tcp of the liquid in which pickles are kept, add a few pieces of horseradish root. When making jam or marmalade first thoroughly grease your preserving pan and leavo a small lump of butter in <t. There will be less likelihood of burning your jam and far less «cum to remove. When pickling walnuts, nasturtiums, gherkins, cauliflowers, broccoli, radish pods, and beans, drop them into boiling brine for a few minutes, in the proportion of a handful to one gallon of water. Take them out and allow them to net quite dry and cold before putting into fickle

When making pickles remember that brown vinegar ;s much better in flavour than white; but the latter improves colour, especially that of red cabbage. Bottles and jars must be absolutely clean and dry, and unglazed on account of the acid. Small jars are nioro economical than large ones.

Fruit for bottlinc must be in ripe yet quite sound condition. Having prepared it in the usual way, fill it into the bottles, shaking it well down; fill each up with ho? water, screw on the tops loosely, N*nd set them in a large pan of hot water, or else use th e copper for this purpose. Bring the water in the bottles to the boil, and let it boil for ten minutes; then allow the bottles to coo) and screw down