Chocolate Junkets

• 1 pint milk
• 1 tea-spoon Rennet
• 1 dessert spoon castor sugar
• 1 bar plain chocolate
• a few glacé cherries

Make half a cupful strong cocoa. Put milk and made cocoa into a saucepan and heat to lukewarm. Add sugar and essence of rennet. Pour into custard glasses and leave to set.

Grate some chocolate on top of each and place a cherry in the centre.