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Caramel Sauce

Place a cup of sugar and a tablespoon of water in a pan, and stir until the resulting syrup is of a clear brown tint, but not so dark as when making caramel; then add a coffeecup of boiling water, and stir until the whole is well blended. Now add one tablespoon of cornstarch dissolved in a little cold water, and boil for a full minute, stirring all the time. Next add a tablespoon of butter, and when this is melted the sauce is done. Add one teaspoon of vanilla. Serve with blanc mange or custard.