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To Make Caramel for Cakes and Puddings

Put onehalf cup of granulated sugar and two tablespoons of water into a shallow granite pan, stir until the sugar has melted, then let it cook without stirring until it is dark brown, but do not let it blacken or burn. Add one-half cup of boiling water, and simmer until the sugar is dissolved and cooked to a thin syrup. CHAPTER XIX—DOUGHNUTS, CRULLERS, GINGER-