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Caramel, or Burnt Sugar

Put a quarter of a pound of finely-sifted sugar into a preserving-pan, place it on a moderate fire, and stir it with a wooden spoon till it becomes liquid; then stir it constantly until it is a dark brown. Add one pint of cold water. Draw it to the side of the fire, and let it simmer very gently for a quarter of an hour longer. Strain, and bottle for use. If the fire is too fierce, the caramel will be discoloured. This browning should be added to the sauce the last thing. Time, forty minutes. Probable cost, 1d. per pint. When wanted, pour a few drops at a time into the tureen until the colour is what is required.