Junket
2 c milk
2 tbsp sugar
1/2 tsp vanilla
2 tsp rennet, or 1/2 junket tablet
2 tsp lukewarm water

Heat milk to lukewarm in double boiler. Add sugar and flavoring, stir until sugar is dissolved. Add rennet dissolved in water, and pour into the dish from which it is to be served. Let stand until cool and firm. Serve with cream, soft custard, fruit, or fruit syrup. Cinnamon, nutmeg, cocoanut, chocolate, cocoa, or other flavor may be substituted for vanilla.

"rennet" is an enzyme taken from the stomach lining of sheep, that is used to curdle milk in cheese making