What I Learned From...
Bunny Lake is Missing
This is chalk-full of HOT TIPS on what to do and what not do to not look crazy, especially in the event that your kid is stolen.
NOTE - When dropping off your kid at school for the first time in a foreign country, and everyone else is in class and/or busy, don't leave her to be watched over by the surly cook.
HOT TIP - If you want a big olde bowl junket - HOLD THE PHONE - If Ann Lake can freeze in her tracks in the midst of searching for Bunny, so can you.
She did it. And you did. And you know why? You do - it's because you're wondering what in the great Caesar's ghost: What is junket? You may ask that question out loud, as I asked that question. Go ahead. I'll wait. Now that you've asked it, here's how important it is to the film - Surly Cook says, re:junket :
And I hear this and I thinks to myself, I thinks - Mabel, children wouldn't eat something tastes like swill and swallows like slime! Would they?? Well, I says to myself, I says - Mabel, remember children aren't all that bright and have underdeveloped tastebuds and a generally poor idea of what is good to eat as they are prone to stick anything in their mouths that falls off or out of their own bodies or that of the family dog. So let us research! Which brings us to our"It not only looks like junket, it is junket...junket is junket. And no matter what you do with it, it still tastes like swill and swallows like slime."
QUESTION OF THE DAY
What is junket?
And don't think Lawrence Olivier can answer your question - DON'T THINK IT! He's too busy looking for Bunny. What kind of a police detective can't figure out two things at once? Police Detective Sir Lawrence Olivier, that's who!
So here is junket, first for your viewing pleasure.
That doesn't look swill-like at all! Surly Cook sure looks wronger than the business end of a hog's bottom. Although I guess every end of a hog's bottom means business. So what's in it, you demand to know. I'LL TELL YOU.
Well, if you're in the mood to travel back to 1953 by way of your mouth, you'll need 2 cups milk, 2 tablespoons sugar, 2 teaspoons rennet or 1 junket tablet, 1/2 teaspoon vanilla and 2 teaspoons of lukewarm water. But, if you're more inclined to take a trip to 1937, well, you'll need 2 cups milk, 1/4 cup of sugar or honey or syrup, 1 junket tablet, 1/8 teaspoon of salt, a touch of nutmeg or cinnamon.
All those things sound great! Let's do it - let's - FREEZE! You hold it right there, Creepy Sir Noel Coward!
Don't sneak up on Ann like that! Jerk. But I know what your problem is - you've seen the recipes and you're still mystified - what's in a junket tablet?? What's rennet!?!?! Well, I'll tell you..Sir Creepy Jerk. What is rennet?
Rennet (pronounced /ˈrɛnɪt/) is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milkEW STOP SICK!! Oh, oh wait -
...and is often used in the production of cheese.Everyone loves cheese!
He sure does! Read all about rennet here! If you're like, OMG I cannot eat something from a baby cow's stomach - fear not! They also make vegetarian and microbial rennets (I think also those are vegetarian) and genetically modifying bacteria and weird other junk to make it.
You can buy junket tablets here. And you can make it in chocolate or caramel or Kosher!!! It's friendly for all!
Stop staring at each other and get thee to a big olde pile of junket!
NOTE - Junket is not to be confused with a junket.
HOT TIP - Watch this movie about a junket!
Ann's clothes fell off. I hate it when that happens. Speaking of clothes falling off - here's how to make the junket:
Junket (Recipe from 1953)
2 cups milk
2 Tablespoons sugar
2 tsp. rennet, or 1 junket tablet
1/2 tsp. vanilla
2 tsp. lukewarm water
Heat the milk to lukewarm 99 F in a double boiler. Add sugar and flavoring and stir until sugar is dissolved. Add junket dissolved in water and pour into dish from which custard is to be served. Let stand until cool and firm. Serve with cream, soft custard, fruit, or fruit syrup. Cinnamon, nutmeg, coconut, chocolate, cocoa, or other flavor may be substituted for vanilla. Serves 6
Junket (Recipe from 1937)
2 cupfuls of milk
1/4 cupful of sugar, honey, or syrup
1 junket tablet
1/8 teaspoon of salt
1 few grains of nutmeg or cinnamon
Warm the milk to about the temperature of the body, crush the tablet, and add it with the other ingredients to the milk. Pour into one large or several smaller dishes and place in a warm (not hot) place to harden. Cool before serving.