Caramel
Put in a stewpan one teacup nice brown sugar and half a teacup water. Stew over a hot fire till it burns a little. If too thick, make it of the consistency of thin molasses, by adding a little boiling water. Bottle and cork, ready for use.--Mrs. J. W. II.
Caramel Ice Cream.
Three quarts cream, two pints brown sugar, put in a skillet and stir constantly over a brisk fire until it is dissolved. Be careful not to let it burn, however. While it is melting, heat one pint milk, and stir a little at a time with the dissolved sugar. Then strain it, and when cool, pour it into the cream, well beaten. Then freeze.--Mrs. W. C. R.