4. Pour into serving dish; sprinkle with nutmeg or
cinnamon, or add vanilla.
5. Set in a warm place till firm then chill.
6. Serve with cream and sugar, fresh or preserved fruit,
or jelly.
Note. — 1 rennet tablet, dissolved in 1 tb. cold water,
makes 1 tb. rennet solution which is sufficient for 1 qt. milk.
JUNKET.
73 J"
2 c. milk.
1 tb. sugar.
^2 tb. liquid rennet.
Flavoring.
CARAMEL JUNKET.
Z2 -»-.
3 drops
2 c. milk.
2 tb. sugar.
2 tb. caramel.
M T. vanilla.
}/2 tb. liquid rennet.
Make as Junket.
CUSTARD JUNKET.
14 C' 2 c. milk.
IT. 1 egg or 2 yolks.
IT. 13^ tb. sugar.
f.g, salt.
4 drops H T. vanilla or
Few gratings nutmeg.
3/^ T. % tb. liquid rennet.
1. Beat egg, add sugar and salt.
252
CANADIAN COOK BOOK
2.
3.
4.
5.
Heat milk, add to egg and sugar.
Strain, flavor, cool until lukewarm.
Add dissolved rennet.
Finish as Junket.
FRUIT JUNKET.
2 c. milk.
2 tb. sugar,
f.g. salt.
tb. liquid rennet.
1 banana.
2 tb. almonds.
1. Blanch almonds; cut in pieces.
2. Cut banana in small pieces; place nuts and banana in
serving dish.
3. Add remaining ingredients, combined as for Junket.
4. Finish as Junket.
'Note. — If custard is cooked in large amount, use 3 eggs to
1 pt. milk.
1. Beat eggs slightly, add sugar and salt.
2. Heat milk, add to egg mixture slowly, stir until sugar
is dissolved; add flavoring.
3. Strain; pour into custard cups.
To Steam.
1. Place in steamer over gently boiling water.
2. Steam till firm.
To Oven-poach.
1. Place in pan of hot water; cook in moderate oven
until firm.
Temperature— 325°F.
FIRM CUSTARD.
1 c. milk.
1 to 2 tb. sugar.
H T. salt.
1 egg or 2 yolks.
Flavoring — -3^ T. vanilla, or
4 drops
f.g.
2 T. caramel and 3^ T. vanilla, or
few gratings nutmeg.
DESSERTS 253
To Test. — Insert a silver knife in centre of custard. If
custard is cooked, the knife comes out clean.
If cooked too long or at too high a temperature, a custard
curdles.
CHOCOLATE CUSTARD.
1. Add to firm custard mixture 34 oz. chocolate and 34
T. vanilla.
2, Melt chocolate over hot water, add sugar and egg;
finish as Firm Custard.
COFFEE CUSTARD
1. Scald 1 tb. finely ground coffee with 1 c. milk; strain
through close cotton.
2. Finish as Firm Custard.
3^c.
1
1 T.
f.g.
4 drops
WHITE CUSTARD.
1 c. milk.
3 whites of eggs.
13^ tb. sugar.
T. salt.
yi T. vanilla or f.g. nutmeg.
Make as Firm Custard.
2T.
l^T.
f.g.
4 drops
SOFT CUSTARD.
2 c. milk.
4 yolks of eggs.
4 tb. sugar.
K T. salt.
^ T. vanilla.
1. Heat milk.
2. Mix eggs, sugar and salt, add hot milk slowly.
3. Cook over hot water, stirring constantly, until thick
enough to coat a silver spoon; strain, cool, flavor.
FLOATING ISLAND.
1. Make Soft Custard; pour into serving-dish.
2. Garnish with meringue dropped in large spoonfuls on
the custard.
254
CANADIAN COOK BOOK
Meringue for Floating Island
1 white of egg.
l}4th. sugar,
f.g. salt.
1. Beat white until stiff; add sugar gradually.
2. Flavor with a few drops of vanilla, if desired.
ORANGE CUSTARD.
2 c. Soft Custard.
4 sweet oranges.
2 tb. fruit sugar.
1. Peel oranges, divide into sections, remove skin com-
pletely from each section.
2. Place in serving dish, sprinkle with sugar; chill.
3. Cool the custard; pour over oranges.
4. Garnish with meringue or whipped cream.
Page 77
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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4. Pour into serving dish; sprinkle with nutmeg or
cinnamon, or add vanilla.
5. Set in a warm place till firm then chill.
6. Serve with cream and sugar, fresh or preserved fruit,
or jelly.
Note. — 1 rennet tablet, dissolved in 1 tb. cold water,
makes 1 tb. rennet solution which is sufficient for 1 qt. milk.
JUNKET.
73 J"
2 c. milk.
1 tb. sugar.
^2 tb. liquid rennet.
Flavoring.
CARAMEL JUNKET.
Z2 -»-.
3 drops
2 c. milk.
2 tb. sugar.
2 tb. caramel.
M T. vanilla.
}/2 tb. liquid rennet.
Make as Junket.
CUSTARD JUNKET.
14 C' 2 c. milk.
IT. 1 egg or 2 yolks.
IT. 13^ tb. sugar.
f.g, salt.
4 drops H T. vanilla or
Few gratings nutmeg.
3/^ T. % tb. liquid rennet.
1. Beat egg, add sugar and salt.
252
CANADIAN COOK BOOK
2.
3.
4.
5.
Heat milk, add to egg and sugar.
Strain, flavor, cool until lukewarm.
Add dissolved rennet.
Finish as Junket.
FRUIT JUNKET.
2 c. milk.
2 tb. sugar,
f.g. salt.
tb. liquid rennet.
1 banana.
2 tb. almonds.
1. Blanch almonds; cut in pieces.
2. Cut banana in small pieces; place nuts and banana in
serving dish.
3. Add remaining ingredients, combined as for Junket.
4. Finish as Junket.
'Note. — If custard is cooked in large amount, use 3 eggs to
1 pt. milk.
1. Beat eggs slightly, add sugar and salt.
2. Heat milk, add to egg mixture slowly, stir until sugar
is dissolved; add flavoring.
3. Strain; pour into custard cups.
To Steam.
1. Place in steamer over gently boiling water.
2. Steam till firm.
To Oven-poach.
1. Place in pan of hot water; cook in moderate oven
until firm.
Temperature— 325°F.
FIRM CUSTARD.
1 c. milk.
1 to 2 tb. sugar.
H T. salt.
1 egg or 2 yolks.
Flavoring — -3^ T. vanilla, or
4 drops
f.g.
2 T. caramel and 3^ T. vanilla, or
few gratings nutmeg.
DESSERTS 253
To Test. — Insert a silver knife in centre of custard. If
custard is cooked, the knife comes out clean.
If cooked too long or at too high a temperature, a custard
curdles.
CHOCOLATE CUSTARD.
1. Add to firm custard mixture 34 oz. chocolate and 34
T. vanilla.
2, Melt chocolate over hot water, add sugar and egg;
finish as Firm Custard.
COFFEE CUSTARD
1. Scald 1 tb. finely ground coffee with 1 c. milk; strain
through close cotton.
2. Finish as Firm Custard.
3^c.
1
1 T.
f.g.
4 drops
WHITE CUSTARD.
1 c. milk.
3 whites of eggs.
13^ tb. sugar.
T. salt.
yi T. vanilla or f.g. nutmeg.
Make as Firm Custard.
2T.
l^T.
f.g.
4 drops
SOFT CUSTARD.
2 c. milk.
4 yolks of eggs.
4 tb. sugar.
K T. salt.
^ T. vanilla.
1. Heat milk.
2. Mix eggs, sugar and salt, add hot milk slowly.
3. Cook over hot water, stirring constantly, until thick
enough to coat a silver spoon; strain, cool, flavor.
FLOATING ISLAND.
1. Make Soft Custard; pour into serving-dish.
2. Garnish with meringue dropped in large spoonfuls on
the custard.
254
CANADIAN COOK BOOK
Meringue for Floating Island
1 white of egg.
l}4th. sugar,
f.g. salt.
1. Beat white until stiff; add sugar gradually.
2. Flavor with a few drops of vanilla, if desired.
ORANGE CUSTARD.
2 c. Soft Custard.
4 sweet oranges.
2 tb. fruit sugar.
1. Peel oranges, divide into sections, remove skin com-
pletely from each section.
2. Place in serving dish, sprinkle with sugar; chill.
3. Cool the custard; pour over oranges.
4. Garnish with meringue or whipped cream.