How to Make a Caramel

Four tablespoonfuls of any kind of sugar, one tablespoonful of cold water. Let it cook until it candies, more or less according to color. If you wish it to color a pudding, put it in the mold first, and then pour in your pudding. Another way is to add it drop by drop to a cream or custard. Or, if you like better, pour it over your pudding or cake.

From page 61 of the 1904 edition.

Original pages from the book