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(Sauces) - (Made-over Dishes)







Plain burned sugar (caramel) may be used to color soups and sauces, thus
saving the trouble of browning the flour or butter. It is also used as a
flavoring for sweets. Put one cup of sugar, dry, into an iron saucepan.
Stand it over a hot fire, and stir continually until it is reduced to a
dark brown liquid. When it begins to burn and smoke, add hastily a cup of
boiling water, stir and cook until a thin syrup-like mixture is formed.
It must not be too thick. Bottle, and it is ready for use, and will keep
any length of time.











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