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Caramel Cornstarch Pudding

1 tablespoon sugar 1/4 teaspoon salt 4 tablespoons cornstarch 2 tablespoons water 1 pint milk 1/2 cup caramel To prepare the caramel, melt one-half cup granulated sugar. Stir over the fire until it becomes a rather dark brown but clear color, taking care not to burn. Add one-half cup boiling water slowly, and cook until the hardened sugar is dissolved. Caramel may be bottled up, and kept indefinitely, to be used for coloring and flavoring.

Heat the milk with the caramel in a double boiler. Mix sugar, salt and cornstarch, and braid with cold water. Turn the hot milk into the cornstarch, stirring meanwhile, and return to the double boiler, and cook forty-five minutes, stirring occasionally. Turn into molds or into a large dish. Serve with whipped cream.