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Junket

I quart of milk I tablespoonful of rennet wine 3 tablespoonfuls of sugar I teaspoonful of vanilla Warm the milk slightly, add the sugar and vanilla, and stir until the sugar is dissolved; add the rennet wine, stir quickly, and turn at once into the dish in which it is to be served. Let it stand perfectly quiet for ten minutes until set. It may then be lifted carefully to a cold place. Serve very cold with sugar and cream.