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Colorings for Gravies

(1) Put a little burnt Spanish onion into a basin, pour some boiling water over it, and work it with a spoon. Put it into the gravy and boil up together. This gives to the gravy a decided flavor. (2) Put an old iron spoon into the fire and make it hot. A little moist sugar dropped into the spoon gives a caramel that only requires to be mixed in the gravy to give the latter any tinge of brown desired. (3) Baked raspings from bread will thicken and brown all kinds of gravies, but will not color to give satisfaction without thickening. (4) A little flour baked until quite brown in a tin dish will color the gravy and may be always kept on hand ready for use, but is as objectionable as bread raspings for general use.