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Caramel Sauce

21/3 Cupfuls Boiling Water 1/2 Tablespoonful Snowdrift 1 Tablespoonful Cornstarch 1/8 Teaspoonful Salt 1/2 Teaspoonful Vanilla Caramelize the sugar in a medium-sized, heavy sauce-pan, or small frying-pan (this means melting it over a slow heat until it has become somewhat syrupy and the color of maple syrup). Add the water, cook until the sugar is dissolved and then add the Snowdrift, cornstarch and salt, creamed together, stir until thick and allow it to boil for three minutes. Then add the vanilla. Use hot with Cottage Pudding, Steamed Snow Puffs, any Bread Pudding, Rice Pudding, or on Ice Cream; or cold on Ice Cream, with moulded Tapioca Pudding, Cornstarch Pudding, or individual Baked Custards, which have been turned out.