Junket

Into a small clean bowl put one teaspoonful of Pep-sencia (Essence of Pepsin, Fairchild) and add one-half pint of fresh cool milk; stir gently to mix thoroughly. Place the bowl containing the milk and Pepsencia in a dish or pan of larger size and pour into the larger dish or pan boiling water sufficient to come to the level of the mixture. Let the bowl stand in the hot water for two minutes, then remove and let it stand until the milk is firmly jellied, when the junket is ready for use, just as it is, or with sugar, grated nutmeg, etc. To keep the junket, put it on ice or in , a very cold place.

If preferred, the milk and Pepsencia as soon as thorough/ mixed in the bowl may be divided into small cups, these placed in a dish or pan, boiling water poured around them and the rest of the directions followed as above. The junket in small cups is more attractive to the patient.

Whey

Prepare junket by the formula above (using a pint of milk and two teaspoonfuls of Pepsencia if a larger quantity of whey is desired). When the milk is firmly jellied, beat with a fork until it is finely divided, then strain, and the whey (liquid part) is ready for use. The whey must be kept cold - on ice or in a very cold place.

Whey And Milk Modifications

If the whey is to be used with milk, in a milk-and-whey modification, it should be heated to at least 150o Fahr. as soon as strained; if not thus heated, it will curdle the milk. The whey may be strained quite clear if this seems desirable.

Whey With Grape Juice

Prepare whey with Pepsencia as directed, using one pint of milk; strain through cheesecloth to remove curds; add the juice of one lemon, one pint of grape juice, and sugar to sweeten; strain again through cheesecloth and place in ice chest; serve on finely-cracked ice, or with an equal quantity of carbonic water; or freeze and serve as an ice. The lemon juice may be omitted, in which case the sugar is unnecessary.

Egg Junket

Beat to a froth one strictly fresh egg; sweeten with one or two teaspoonfuls of sugar; stir in thoroughly one-half pint of fresh cool milk; add one teaspoonful of Pepsencia; stir again to mix thoroughly; divide into small cups if preferred; prepare in precisely the same manner as the plain junket. A little nutmeg or cinnamon may be grated over the junket. To keep the egg junket, put it on ice or in a very cold place.

Cocoa Junket

Mix an even tablespoonful of any good cocoa with two teaspoonfuls of sugar; scald with two tablespoonfuls of boiling water; rub this paste smooth; stir in thoroughly one-half pint of fresh cool milk; add one teaspoonful of Pepsencia; stir again to mix thoroughly; divide into small cups if preferred; prepare in precisely the same manner as the plain junket. This cocoa junket may be placed on ice and taken cold; as a dessert, may be served with whipped cream.

Coffee Junket

Dissolve two teaspoonfuls of sugar in two tablespoonfuls of clear strong coffee; stir in thoroughly one-half pint of fresh cool milk; add one teaspoonful of Pepsencia; stir again to mix thoroughly; divide into small cups if preferred; prepare in precisely the same manner as the plain junket. This coffee junket may be placed on ice and taken cold; as a dessert, may be served with whipped cream.

Vanilla, Bitter Almond Or Strawberry Junket

Add the flavoring- - a half teaspoonful of vanilla, or bitter almond extract, or a tablespoonful of pure concentrated strawberry syrup, to a half pint of fresh cool milk; add a teaspoonful of Pepsencia and prepare as usual.

Frozen Junket

Prepare junket with Pepsencia as directed; add one-half the quantity of pure cream; pour at once into the freezer and freeze the same as ice cream.