Coloring for Sauces and Soups
Crush a quarter of a pound of loaf sugar to powder, put it into a sauce pan with a tablespoonful of water, and stir it unceasingly over a gentle fire until it begins to acquire a little color. Draw it back and bake it very slowly, still stirring it, until it is almost black, without being in the least burnt. It will take about half an hour. Pour a quart of water over it, let it boil for a few minutes until the sugar is quite dissolved, pour it out, and when cold, strain it into a bottle and store it for use. A tablespoonful of this browning will color half a pint of liquid.