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Caramel Sauce

Put eight tablespoonfuls of white sugar into a saucepan upon the fire with two tablespoonfuls of water; stir it constantly with a wooden spoon for three or four minutes until all the water evaporates, and watch it carefully until it turns to a delicate brown color. In the meantime put into another saucepan twelve ounces of sugar, half the yellow rind of a lemon sliced thin, two inches of stick cinnamon and a quart of cold water; bring these gradually to the boil and let them simmer for ten minutes; add one wineglassful of wine or half the quantity of brandy. Strain the liquid into the caramel quickly, mix them together well, and serve the sauce with any pudding desired.