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Junket Recipe

2 cups milk
2 Tablespoons sugar
2 tsp. rennet, or 1 junket tablet
1/2 tsp. vanilla
2 tsp. lukewarm water

Heat the milk to lukewarm 99 F in a double boiler. Add sugar and flavoring and stir until sugar is dissolved. Add junket dissolved in water and pour into dish from which custard is to be served. Let stand until cool and firm. Serve with cream, soft custard, fruit, or fruit syrup. Cinnamon, nutmeg, coconut, chocolate, cocoa, or other flavor may be substituted for vanilla. Serves 6.
(Recipe from 1953)

Caramel Junket

Melt and brown sugar in a frying pan before adding to junket (recipe above)

Chocolate Junket

Add 1 square melted, unsweetened chocolate to recipe for junket. (recipe above)

Here's a recipe for junket that I found in a 1937 cookbook. Wow! Junket has been around for a long time.

Junket

2 cupfuls of milk
1/4 cupful of sugar, honey, or syrup
1 junket tablet
1/8 teaspoon of salt
1 few grains of nutmeg or cinnamon

Warm the milk to about the temperature of the body, crush the tablet, and add it with the other ingredients to the milk. Pour into one large or several smaller dishes and place in a warm (not hot) place to harden. Cool before serving. (Recipe from 1937)

Caramel Junket

2 cups milk
Few grains salt
1/3 cup sugar
1 teaspoon vanilla
1/3 cup boiling water
Whipped cream, sweetened and flavored
1 junket tablet
Chopped nut meats

Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is reduced to one-third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a small mallet, add to mixture, with salt and vanilla. Turn into a glass dish, let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts.

How to Make Cottage Cheese

Cottage Cheese I
Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth. Pour over one quart hot water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheese-cloth around curd to form a bag and let hang until curd is free from whey. Moisten with melted butter and heavy cream, and add salt to taste. Shape into small balls.

Cottage Cheese II
Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder. Let stand in warm place until set. Beat with a fork to break curd, turn into a bag made of cheese-cloth, and let hang until whey has drained from curd; then proceed as with Cottage Cheese I.
(recipes from 1800's)