CARAMEL.
Preparations for coloring and flavoring soups can be obtained at almost any grocery by those who wish to use them. But caramel, which is innocent and cheap, is one of the best coloring materials, and is easily prepared:—
Stir half a pound of sugar and a spoonful of water in a saucepan over the fire till a bright brown, then add half a pint of water, boil a few minutes and strain. Caramel made in this manner will keep a considerable length of time if put in an air-tight jar or bottle.