CHOCOLATE JUNKET.
Two ounces grated chocolate; one teaspoonful essence of rennet; one pint milk; i pint cream. Dissolve the chocolate in half the milk, add the remainder, then warm to blood heat. Stir in the rennet and flavouring, and then pour into a glass dish. Stand in a cool place for about, half-an-hour to set. Just before serving whip the cream and sweeten it and pile on top of the junket. Coffee essence may be used instead of chocolate.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20420, 23 November 1929, Page 9 (Supplement)
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79CHOCOLATE JUNKET. New Zealand Herald, Volume LXVI, Issue 20420, 23 November 1929, Page 9 (Supplement)
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