This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food .
Junket is another old-fashioned dish, which has lately had a renaissance. The characteristic texture of the dish is occasioned by the action of rennet upon milk. Formerly a piece of the inner lining of a calf's stomach, prepared by cleaning and salting, was laid in the "blood-warm" milk (about 98°Fahr.) to produce a jellied state. If too much or too little rennet were used, the result was unsatisfactory, and the exact quantity required was a rather nice matter to determine. The renaissance of this simple dainty is largely due to the fact that the rennet principle can now be purchased in the form of tablets (junket), one of which is the exact quantity required for one quart of milk. Thus the success of the dish is assured, provided always that the milk be at the proper temperature when the tablet is incorporated.
Crush the junket tablet and dissolve in one tablespoonful of cold water. Heat the milk and sugar, stirring constantly, until it reaches 100° Fahr.; add the flavoring and the dissolved tablet and stir until evenly mixed, then turn into a serving dish, or preferably into sherbet cups. Let the preparation stand in a warm room until it becomes jelly-like, then without jarring set aside in a cool place. Just before serving sprinkle the top with powdered sugar and cinnamon mixed. When the dish is leveled with a spoon, as in eating, or if it be broken in moving, the curd and whey separate somewhat.
Let a pan of milk, fresh drawn from the cow, stand in a cool place from twelve to twenty-four hours, then set over the fire and let come very slowly to the scalding point without boiling. Remove to a cool place from six to twelve hours; then skim off the cream, which will be quite firm and of a peculiarly sweet flavor.
One ounce of chocolate, melted and cooked until smooth and glossy with two or three tablespoonfuls of boiling water, added to the milk for a plain junket, gives a chocolate junket. Cook the sugar to caramel, dissolve in hot water, and add to the milk, for caramel junket. When richness is required, as for convalescents and sometimes for children, add the beaten yolks of two or three eggs, mixed with sugar, to the milk and make "snow eggs" of the whites. Serve a snow egg on the top of each glass. If plain junket be prepared in a large dish, on serving pour around each service a purée of fruit (orange, banana, pineapple, etc.) chocolate sauce or syrup, coffee sauce, etc.