Page 8 Advertisements Column 2

Sun (Auckland), Volume I, Issue 268, 2 February 1928, Page 8

To Make Junket Junket.—Junket is one of the pleasantest things we connect with summer. Here is the proper Devonshire recipe. One pint of new milk, one gill of cream, a of brandy or rum, castor sugar, one teaspoonful of rennet, a little cinnamon or nutmeg. Mix the milk and cream, and warm to blood heat (in hot weather it is hardly necessary to heat it at all) and put it straight into a glass bowl. Add the rennet, sugar and brandy and put it somewhere where it will cool and be quite undisturbed, because a shake would spoil it. When it is quite set sprinkle the top with nutmeg. HOW TO MAKE CIDER Cider should be made from bitter or sour apples, which should be just ripe. The fruit should be gathered and stored in a barn or a loft for about 14 days, and no over-ripe fruit should be used. The fruit should then be pulped in a cider mill. If no mill is available it should be pounded in a tub. Many farmers who possess cider mills will grind the apples for those who cannot do this. Spread the pulp in layers on canvas cloths, which may be placed one above the other and pressed under heavilyweighted boards in order to extract all the juice, which should fall into a tub arranged to catch it as it is pressed. Keep the juice in a temperature of 60deg. for about a week, then pour it off into casks without disturbing the sediment. When fermentation ceases, bring the casks up arid store in a cool place and keep the temperature even.