Chocolate Junket Recipe

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Instructions
  1. Dissolve one-fourth an ounce of chocolate over hot water; add three tablespoons, each, of sugar and boiling water, and heat to the boiling point; add a cup of milk and half a teaspoon of vanilla, test with the thermometer and, if the mixture is not at 90 deg F., heat it to that degree; add one-fourth a junket tablet, dissolved as before, and finish in the same manner.
  2. These are simple, inexpensive deserts that admit of many variations.
  3. Coffee, crumbs of sponge cake or brown bread, spices, preserved ginger, cooked figs or dates, etc., etc., are among the articles suitable for this use.

 




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