JUNKETS FOR HOT DAYS.

Otago Daily Times, Issue 20006, 25 January 1927, Page 14

JUNKETS FOR HOT DAYS.

COFFEE JUNKET. Warm a pint of new milk to blood heat only, dissolve in it a dessertspoonful of castor sugar, and add enough coffee essence to well flavour the milk. Rut into a glass dish and add a full tca.spnonfnl of rennet. Stir till thoroughly blended, leave to sot, and then serve. CARAMEL JUXKET. Put a third of a cup of sugar into a saucepan with a similar quantity of boiling water and cook till the syrup is reduced to a third of a cup. When cool, slowly add a pint of lukewarm new milk. Put into the serving-dish and stir in rather more than a tcaspoonful of rennet with a few grains of salt and a teaspoonfnl of vanilla essence. Leave till firm and serve covered with whipped cream and sprinkled with chopped nuts. ALMOXD JUNKET. Put a gill of now milk into a saucepan, add 20 7, of ground almonds, and simmer gently till the milk and almonds arc thoroughly blended, stirring all the time. Add three gills of cold new milk, and the whole should be the right heat for the rennet. Put the liquid into a glass dish, sweeten to taste, and add a good tcaspoonful of rennet. Mix well, leave to set, and serve decorated with strips of angelica.