Waaay OT; Muslim cartoons.

Just changed the header ;-))

"Lucille" wrote in message
...

"Lucille" wrote in message
...

"lucretia borgia" wrote in message
...
"Lucille" ,in
rec.crafts.textiles.needleworkwrote:
and entertained us with



To those of you in the US---Someone used to make a red cornstarch
pudding
that was sold in the grocery stores---I think it was by Junket and
marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know
if
it
is still available.
Clarice in AZ

Something wrong there. Junket is a milk dessert which was much
favoured in the Devonshire area of England, made with 'top' of the
milk. Milk at blood heat temp has a teaspoon or so of rennet added
and it will form curds.

Rennet is liquid from the thymus of a calf.

I saw the packets of Junket once, think they were put out by Jello, it
was horrible, not at all like the real thing. I always bring rennet
back with me from England as junket is considered comfort food by my
kids. Unfortunately I can't get milk straight from the cow so
usually use coffee creamer or blend and add a good shot of vanilla or
almond essence for luck.

It sounds like you have Junket and Blancmange mixed.


Junket was indeed an American custard dessert in a box, and it did have
rennet as a main ingredient. You mixed it with milk and cooked it like
chocolate pudding. I loved it as a young kid and I remember my mother
complaining that the vanilla was easy to make but the chocolate tended
to
separate and get watery if you didn't watch it and constantly mix it
while
it was cooking.

It probably was a copy of your English stuff but not knowing any better,
I
liked it.

Lucille

Must not be the same stuff I tried, as at least that had you just warm
the milk, not cook it. There was no cornstarch in the one I used
either. It had a slightly 'cardboardy' taste none of us liked. The
junket just had a creamy taste and curd texture, almost like a creme
brule.

That's kind of the way I remember it but of course I last had it most
probably in the late 40's (for those who don't know better it was the
l940's not the 1840's) and my memory may be a bit flawed. Having gotten
curious I googled it and found a website that says it's still being
distributed but I didn't look hard enough to see if it sounds like the
stuff I remember.

I'm going back to look now and if it sounds the same I'm going to try
some and see if what I remember is fact or fiction.

Lucille

This is an instance where everyone's right. Junket is a custard dessert
where you warm the milk to 140 degrees and then stir in the powder and
they do say if it get's too hot it won't set so that's what I suppose I
remember my mother stirring. They also make a Danish Dessert. The
company says it's been around since 1894 so I guess it was popular over
the years.

Here's the page from the website that tells you about the preparation and
if you poke around there it will tell you a little more about the
products.

http://www.junketdesserts.com/preparation1.html

Lucille

"Lucille" ,in
rec.crafts.textiles.needleworkwrote:
and entertained us with



This is an instance where everyone's right. Junket is a custard dessert
where you warm the milk to 140 degrees and then stir in the powder and they
do say if it get's too hot it won't set so that's what I suppose I remember
my mother stirring. They also make a Danish Dessert. The company says it's
been around since 1894 so I guess it was popular over the years.

Here's the page from the website that tells you about the preparation and if
you poke around there it will tell you a little more about the products.

http://www.junketdesserts.com/preparation1.html

Lucille

Thank you, very interesting. I will NOT make junket for later, I have
the rennet, plus I have coffee creamer, but I will NOT, don't think it
forms part of my diet lol

scottnh wrote:
Nope--the Danish Dessert I remember was made with water, was red and a
ltttle tart. No milk in it at all. Maybe it wasn't from Junket.

Yep. I ran downstairs to get my box. Junket brand "Danish Dessert" is
a pudding, pile filling, glaze made with water and cooked. It says on
the package: "This unique, easily prepared dessert originates from an
original recipe of the Danish favorite, Rodgrod."

It's artificially flavored (my package is strawberry). Ingredients a
sugar, tapioca starch, citric acid, artificial flavor, glycerine, red
dye #40.

Dianne
--
"The Journal of Needlework" - The E-zine for All Needleworkers
http://journal.heritageshoppe.com

Dawne Peterson wrote:

"Amber" wrote .


yes it is, and very popular and tasty here. Also the idea is it's red
and white, like our flag



And now I want some, but no red currants are in the stores. Almost never
find them here..
Dawne





Actually, Dawne - dried currents aren't currents at all - the name came
from the French - 'raisins de corinth' or Corinth grapes. So what we
call currents (when baking something like a fruit cake) are actually a
type of raisin. (just as we call the fat, white raisins - sultanas).

Similarly the French word for plum - prune - came into the English
language for the dried variety.. I suspect that originally, much of the
dried fruit came from the continent. So the boxes that people saw were
so labelled, and the merchants who sold the goods called them by the
name they were used to.

For a current(no pun intended) similar usage, I sure that you as a
Canadian know that many of us refer to old cheddar cheese as 'old fort'
simply because the packages read Cheddar Old/Fort (where fort means
strong which is how old cheddar is referred to in French).

Marg
Marg

Lucille wrote:

"lucretia borgia" wrote in message
news

"scottnh" ,in rec.crafts.textiles.needleworkwrote:
and entertained us with


"Dawne Peterson" wrote in message
...


"Amber" wrote .


yes it is, and very popular and tasty here. Also the idea is it's red
and white, like our flag



And now I want some, but no red currants are in the stores. Almost
never
find them here..
Dawne


To those of you in the US---Someone used to make a red cornstarch pudding
that was sold in the grocery stores---I think it was by Junket and
marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know if
it
is still available.


Clarice in AZ



Something wrong there. Junket is a milk dessert which was much
favoured in the Devonshire area of England, made with 'top' of the
milk. Milk at blood heat temp has a teaspoon or so of rennet added
and it will form curds.

Rennet is liquid from the thymus of a calf.

I saw the packets of Junket once, think they were put out by Jello, it
was horrible, not at all like the real thing. I always bring rennet
back with me from England as junket is considered comfort food by my
kids. Unfortunately I can't get milk straight from the cow so
usually use coffee creamer or blend and add a good shot of vanilla or
almond essence for luck.

It sounds like you have Junket and Blancmange mixed.




Junket was indeed an American custard dessert in a box, and it did have
rennet as a main ingredient. You mixed it with milk and cooked it like
chocolate pudding. I loved it as a young kid and I remember my mother
complaining that the vanilla was easy to make but the chocolate tended to
separate and get watery if you didn't watch it and constantly mix it while
it was cooking.

It probably was a copy of your English stuff but not knowing any better, I
liked it.

Lucille




Now, I'm going to date myself also. Junket had two kinds of rennet
pudding. There was the flavoured ones - I remember lemon, chocolate and
vanilla. You could also buy the plain rennet tablets which you could
use to make the pudding, or to make cheese. I remember one time heating
the milk a little too much so instead of a nice set pudding (rather like
set-style youghurt), I ended up with cottage cheese - the curds and the
whey seperating.

Junket was the best thing to eat when one had a sore throat - it was so
cool and silky as it slid down your throat.

I really must see if I can find some again.

Marg

"Bob & Marg Whittleton" wrote in message
...
Lucille wrote:

"lucretia borgia" wrote in message
news
"scottnh" ,in rec.crafts.textiles.needleworkwrote:
and entertained us with

"Dawne Peterson" wrote in message
...

"Amber" wrote .

yes it is, and very popular and tasty here. Also the idea is it's red
and white, like our flag


And now I want some, but no red currants are in the stores. Almost
never
find them here..
Dawne


To those of you in the US---Someone used to make a red cornstarch
pudding
that was sold in the grocery stores---I think it was by Junket and
marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know
if it
is still available.

Clarice in AZ


Something wrong there. Junket is a milk dessert which was much
favoured in the Devonshire area of England, made with 'top' of the
milk. Milk at blood heat temp has a teaspoon or so of rennet added
and it will form curds.

Rennet is liquid from the thymus of a calf.

I saw the packets of Junket once, think they were put out by Jello, it
was horrible, not at all like the real thing. I always bring rennet
back with me from England as junket is considered comfort food by my
kids. Unfortunately I can't get milk straight from the cow so
usually use coffee creamer or blend and add a good shot of vanilla or
almond essence for luck.

It sounds like you have Junket and Blancmange mixed.



Junket was indeed an American custard dessert in a box, and it did have
rennet as a main ingredient. You mixed it with milk and cooked it like
chocolate pudding. I loved it as a young kid and I remember my mother
complaining that the vanilla was easy to make but the chocolate tended to
separate and get watery if you didn't watch it and constantly mix it while
it was cooking.

It probably was a copy of your English stuff but not knowing any better, I
liked it.

Lucille


Now, I'm going to date myself also. Junket had two kinds of rennet
pudding. There was the flavoured ones - I remember lemon, chocolate and
vanilla. You could also buy the plain rennet tablets which you could use
to make the pudding, or to make cheese. I remember one time heating the
milk a little too much so instead of a nice set pudding (rather like
set-style youghurt), I ended up with cottage cheese - the curds and the
whey seperating.

Junket was the best thing to eat when one had a sore throat - it was so
cool and silky as it slid down your throat.

I really must see if I can find some again.

Marg



They sell it on their website. I'm going to order some for nostalgia
purpose. I wonder if I'll still like it.

Lucille

I knew about the currants--raisins from Corinth. And I was aware that
some fruit companies want us to refer to prunes as "dried plums", since
prune now has such a negative association with things likely wrinkly and
old. I do not think, however, that any amount of rebranding can rescue
prune juice.
Dawne

Bob & Marg Whittleton ,in
rec.crafts.textiles.needleworkwrote:
and entertained us with


Junket was the best thing to eat when one had a sore throat - it was so
cool and silky as it slid down your throat.

I really must see if I can find some again.

Marg

Rennet which I always buy somewhere like Boots in England is harder to
find now. Has something to do with Mad Cow I believe.

I have a good recipie for rødgrød if anyone wants one. Currants are
not mandatory.

On 2/12/06 5:32 PM, in article , "Dawne
Peterson" wrote:

I knew about the currants--raisins from Corinth. And I was aware that
some fruit companies want us to refer to prunes as "dried plums", since
prune now has such a negative association with things likely wrinkly and
old. I do not think, however, that any amount of rebranding can rescue
prune juice.
Dawne


Nor can vodka! I had a college acquaintance that SWORE vodka and prune juice
was a tasty treat!! I told her to keep both liquids and that I would NOT
clean up afterward.

Cheryl