Egg Junket, Whipped Cream Recipe

Separate the whites from the yolks of two eggs, beat the whites until dry and the yolks until thick; gradually add the yolks to the whites, beating constantly. Heat one pint of milk until lukewarm, about 98° Fahr., dissolve in this one fourth cup of sugar, add half a teaspoonful of vanilla extract and pour over the beaten eggs; stir in a teaspoonful of liquid rennet, or half a junket tablet, dissolved in two teaspoonfuls of cold water, and turn into sherbet glasses. Let stand in a warm place about half an hour or until firm, then chill. Serve with a tablespoonful of whipped cream, sweetened and flavored, on the top of each glass.

Plain Junket With Wine Recipe

Heat a pint of rich milk to 100° Fahr., and stir in half a junket tablet, crushed and dissolved in half a tablespoonful of cold water, one third cup, or less, of sugar and two tablespoonfuls of brandy, or four of sherry or Madeira; turn into glasses and let stand undisturbed until set. Serve thoroughly chilled. When fat is called for, add half a cup of cream to a pint of milk and proceeed as before.