61. From the discussion given up to this point, it will be noted that
milk is used in a large variety of ways and in the making of numerous
dishes. However, most of the dishes in which this liquid occurs involve
other important materials, so that the recipes for them are usually
listed under some other ingredient or division of cookery. For instance,
milk is used in the making of ice cream, but as the ice creams are
included among cold desserts, recipes for them would naturally come in
the Section pertaining to this subject. Milk is also an important
ingredient in puddings, but the recipes for such dishes are given in the
Section in which puddings and their sauces are discussed.
Because of this fact, there are only a few recipes that have milk as
their basis, and this accounts for the small number of recipes here
given. Chief among the recipes that involve principally milk are those
for junket and white sauce, and while the number of these is small and
the use of the dishes not so general as some kinds of food, just as much
attention should be given to them as if they occurred in greater numbers
and were used more commonly. Junket is very easily made and should
therefore cause the housewife no concern; likewise, little difficulty
will be experienced if the directions here given for white sauces are
followed explicitly.