Half a teaspoonful of castor sugar. Tunket powder or tablets (in which case the amount required will be given in the directions on the bottle), or half a teaspoonful of rennet. Nutmeg. Make the milk just lukewarm, put it into a glass bowl or dish, add the sugar, and then the junket-powder or rennet.
If the powder is used, mix it first with a little cold milk, or dissolve the tablets as directed.
Directly the spoon is put in to serve, it begins to separate; but, at any rate, let it be whole when it first appears on the table. A dust of nutmeg over the top gives a nice finish, but this, of course, can be left out if the flavour is not liked. This dish is both nutritious and digestible. Cost, 2d.
N.B.-In Devonshire it is usual to add a dessertspoonful of brandy to the junket if it is wanted particularly nice.