Chocolate Junket

(Serves Six)

3 c. milk 2 sq. chocolate 6 Tb. sugar 3/4 c. water 1/4 tsp. salt 1/2 tsp. vanilla 1 junket tablet

Heat the milk to 100 degrees Fahrenheit, testing in the manner explained in Art. 62. Melt the chocolate in a saucepan, add to it the sugar and 1 cupful of water, and cook until smooth; then cool and add to the warm milk, putting in the salt, vanilla, and junket tablet dissolved in cupful of the water. Turn the junket into a dish or into molds and let stand in a warm place until set; then chill and serve. In preparing this recipe, it will be well to note that if sweet chocolate is used less sugar than is specified may be employed.