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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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CHOCOLATE JUNKET



Chocolate added to plain junket not only varies the junket dessert, but also adds food value, since chocolate contains a large quantity of fat that is easily digested by most persons. Where the flavor of chocolate is found agreeable, such junket may be served in place of the plain junket.


CHOCOLATE JUNKET (Sufficient to Serve Six)
3 c. milk
2 sq. chocolate
6 Tb. sugar
3/4 c. water
1/4 tsp. salt
1/2 tsp. vanilla
1 junket tablet
Heat the milk to 100 degrees Fahrenheit, testing in the manner explained in Art. 62. Melt the chocolate in a saucepan, add to it the sugar and 1 cupful of water, and cook until smooth; then cool and add to the warm milk, putting in the salt, vanilla, and junket tablet dissolved in cupful of the water. Turn the junket into a dish or into molds and let stand in a warm place until set; then chill and serve. In preparing this recipe, it will be well to note that if sweet chocolate is used less sugar than is specified may be employed.













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