Caramel Sauce Recipe

Put half a cup of sugar into a saucepan over the fire, and stir the sugar until it melts and becomes of light brown color; add half a cup of boiling water and allow the liquid to simmer five minutes.

Caramel Sauce Recipe, No. 2

Boil three fourths cup of sugar, an inch of stick cinnamon, two cloves, a thin paring of yellow rind of lemon, and a cup of boiling water ten minutes; strain over one fourth cup of sugar, cooked to the caramel degree, let boil two or three minutes and then keep hot until the caramel is dissolved. Serve, either with or without three tablespoonfuls of sherry, with baked custards, cabinet pudding, boiled rice, etc.