1 cupful fresh milk 1 tablespoonful sugar 1/4 junket tablet 1 teaspoonful cold water

Few grains salt

1/4 teaspoonful flavoring

Sugar

Heat the milk until lukewarm, add the flavoring and the tablet dissolved in the cold water. Allow it to solidify in a warm place without stirring. Chill in a cool place.

Cocoa Junket

1/2 tablespoonful cocoa 2 teaspoonfuls sugar 2 tablespoonfuls boiling water

1 cupful milk

1/4 junket tablet

1 teaspoonful cold water

Few drops vanilla

Mix together the cocoa, sugar and boiling water. Cook over the heat and rub to a smooth paste. Then add the milk and re-heat until lukewarm; add the vanilla and the tablet dissolved in cold water. Finish as plain junket and serve with light cream, if permissible.

Caramel Junket

2 tablespoonfuls sugar (caramelized)

4 tablespoonfuls hot water

3 tablespoonfuls granulated sugar

Few grains salt 1/4 teaspoonful vanilla 1 pint milk 1/2 junket tablet

Add the water to the caramelized sugar and cook to a thick syrup. Add the syrup, sugar, salt, and vanilla to the milk and cool to blood heat. Dissolve the junket tablet in cold water, add to the tepid mixture, and pour at once into serving dishes. Serve with whipped cream.

Baked Custard (Two Small Custards)

1 cupful scalded milk

1 egg

2 tablespoonfuls sugar

Few grains salt

1/8 teaspoonful flavoring

Scald the milk. Mix together the other ingredients. Pour into these the scalded milk. Transfer to custard cups, set in a pan of hot water and bake until set in a moderate oven. Test with a knife. If, after inserting, the knife is perfectly clean, the custard is done. Remove at once from the hot water and chill; serve in the cups, or turned out and accompanied with caramel sauce.

Junket Ice Cream

3/8 cupful light cream

1/2 cupful milk

3 tablespoonfuls sugar

1/4 junket tablet

2 teaspoonfuls cold water

1/2 teaspoonful vanilla

Heat the milk until tepid. Add the sugar and vanilla, and then the junket tablet dissolved in the cold water. Add the cream and, when cold, beat thoroughly, turn into a freezer and freeze in three parts of ice to one part of salt. Or, use a baking powder can instead, by turning the can, and occasionally scraping down the ice, as it stiffens and adheres to the can.

Spanish Cream

1 teaspoonful granulated gelatine 1 tablespoonful cold water 1 cupful milk 1 egg yolk

2 1/2 tablespoonfuls sugar

Few grains salt

1 egg white

1/4 teaspoonful flavoring

Soften the gelatine in the cold water, then scald with the milk in a double boiler. Beat the egg yolk, add the sugar and salt, and, gradually, the hot milk. Return to the double boiler and cook until it coats the spoon, stirring constantly. Add the flavoring and fold in the egg white, beaten stiff. Pour into moulds rubbed lightly with olive oil to harden. Serve with light cream if convenient.

Fig Tapioca

1 1/2 tablespoonfuls pearl or 3/4 tablespoonful quick cooking tapioca

3 tablespoonfuls sugar

1/8 teaspoonful salt 1 cupful scalded milk 1 egg 1/4 cupful chopped figs

Soak the tapioca an hour, add the sugar and salt, then the hot milk and cook in a double boiler for fifteen minutes. Add the beaten egg yolk and cook three minutes longer. Stir in the figs. Make a meringue of the egg white, heap it on top and brown delicately in the oven.

Cream Of Rice Pudding

1/4 cupful brown or uncoated rice 2 tablespoonfuls sugar

1/8 teaspoonful salt 1 pint milk

Mix all the ingredients in a baking dish. Bake two hours in a very slow oven, stirring frequently with a fork.