1/4 tsp. salt
1 tsp. vanilla
1 junket tablet
Whipped cream
1/4 c. chopped nuts

Heat the milk to 100 degrees Fahrenheit. Caramelize the sugar by melting
it in a saucepan directly over the flame until it is a light-brown
color; then stir in the boiling water and cook until the caramel and the
water become a sirup, after which cool and add to the milk Add the
salt, the vanilla, and the junket tablet dissolved in a tablespoonful of
cold water Pour the mixture into a dish, let it stand in a warm place
until it sets; then chill, cover with sweetened whipped cream, sprinkle
with chopped nuts, and serve.


RECIPES FOR WHITE SAUCE

66. Three white sauces are commonly used for different purposes, and in
each one of them milk is the basis. These sauces differ from one another
in thickness, and include _thin white sauce_, which is used for cream
toast and soups; _medium white sauce_, which is used for dressing
vegetables and is flavored in various ways to accompany meats, patties,
or croquettes; and _thick white sauce_, which is used to mix with the
materials used for croquettes in order to hold them together. To insure
the best results, the proportion of flour and liquid should be learned
for each kind, and to avoid the formation of lumps the proper method of
mixing should be carefully followed out. A white sauce properly made is
perfectly smooth, and since only little care is needed to produce such a
result it is inexcusable to serve a lumpy sauce. Also, nothing is more