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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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In the making of caramel junket, browned, or caramelized, sugar and water take the place of part of the milk, and while a certain amount of the sugar is reduced in the browning, the caramel is still very high in food value and adds nutritive material to the dessert. There is nothing about caramel junket to prevent its being given to any one able to take plain junket, and if it is made correctly it has a very delightful flavor.

CARAMEL JUNKET (Sufficient to Serve Six)

3 c. milk
1/2 c. sugar
1/2 c. boiling water
1/4 tsp. salt
1 tsp. vanilla
1 junket tablet
Whipped cream
1/4 c. chopped nuts
Heat the milk to 100 degrees Fahrenheit. Caramelize the sugar by melting it in a saucepan directly over the flame until it is a light-brown color; then stir in the boiling water and cook until the caramel and the water become a syrup, after which cool and add to the milk Add the salt, the vanilla, and the junket tablet dissolved in a tablespoonful of cold water Pour the mixture into a dish, let it stand in a warm place until it sets; then chill, cover with sweetened whipped cream, sprinkle with chopped nuts, and serve.

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