ingredient in puddings, but the recipes for such dishes are given in the
Section in which puddings and their sauces are discussed.

Because of this fact, there are only a few recipes that have milk as
their basis, and this accounts for the small number of recipes here
given. Chief among the recipes that involve principally milk are those
for junket and white sauce, and while the number of these is small and
the use of the dishes not so general as some kinds of food, just as much
attention should be given to them as if they occurred in greater numbers
and were used more commonly. Junket is very easily made and should
therefore cause the housewife no concern; likewise, little difficulty
will be experienced if the directions here given for white sauces are
followed explicitly.


RECIPES FOR JUNKET

62. Plain Junket.--In the stomachs of all animals that use milk as food
is found a digestive ferment known as _rennin_. This is taken from the
stomachs of calves, made up commercially, and sold in the form of
tablets called _junket_. When these tablets are used properly with milk,
they coagulate the milk and make an excellent dessert that resembles
custard and that is very easy to digest. Because of its nature and
qualities, this kind of dessert is used largely for invalids and
children. The following recipe gives the proportion and directions for
making this dessert in its simplest form.

PLAIN JUNKET
(Sufficient to Serve Eight)