Plain Junket With Whipped Cream Recipe ingredients

To prepare this Plain Junket With Whipped Cream Recipe, first crush one-fourth a junket tablet and let it dissolve in a tablespoonful of cold water. Heat one cup of rich milk and two or three level tablespoonfuls of sugar to about 90 deg F. As milk heats to this degree very quickly, the safest way is to set a thermometer into it on putting it over the fire. Remove from the fire, take out the thermometer, and stir in half a teaspoonful of vanilla or a tablespoonful or two of sherry wine and the dissolved tablet. A few grains of salt, less than one-fourth a teaspoonful, may improve the dish for some. Pour the preparation into two glass cups; let stand in a warm place till it jellies, then set aside in a cool place, to become chilled. A short time before serving put a tablespoonful of sugar and a few drops of flavoring into one-third a cup of double cream and beat it solid to the bottom of the bowl. With a bag and tube, or a spoon, put the cream on to the top of the junket.