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Caramel for Soups and Sauces

Stir a cup of granulated sugar over the fire in a baking-pan that is not valued for its brightness, until it is very near burning. While smoking, pour into it a cup of cold water and stir for five minutes, or until the sugar is melted. When cool, cork in a bottle and keep in a cool, dark place for browning consommé, sauces, gravies and bouillon.