2 sq. chocolate
6 Tb. sugar
3/4 c. water
1/4 tsp. salt
1/2 tsp. vanilla
1 junket tablet

Heat the milk to 100 degrees Fahrenheit, testing in the manner explained
in Art. 62. Melt the chocolate in a saucepan, add to it the sugar and 1
cupful of water, and cook until smooth; then cool and add to the warm
milk, putting in the salt, vanilla, and junket tablet dissolved in
cupful of the water. Turn the junket into a dish or into molds and let
stand in a warm place until set; then chill and serve. In preparing this
recipe, it will be well to note that if sweet chocolate is used less
sugar than is specified may be employed.

65. CARAMEL JUNKET.--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