Caramel, For Flavoring Custards, Etc

Stir the quantity of sugar needed in a small saucepan over the fire until the sugar melts. Stir constantly and pour as soon as melted into tie liquid to be flavored. The hand must be protected while the liquids are combined, as on account of the intense heat of the caramel much steam will be generated. Remove the pan from the stove often, while the sugar is melting, to avoid overheating. The caramel may also be poured on to an oiled marble slab, or a platter; when cooled a little remove, and when quite cold pound fine in a mortar, then add to the hot liquid to be flavored.

Lining A Mould With Caramel

Turn the liquid caramel into a charlotte russe, or other mould, then, using a holder, turn the mould round and round, letting the caramel run all over the inside of the mould. The mould must be handled quickly, as the caramel soon hardens.

Caramel For Coloring Soups, Etc

Let the melted sugar cook until it is quite dark, then add an equal quantity of boiling water and let simmer a minute or two. Store in fruit jar or bottle. It will keep indefinitely and without sealing.