CARAMEL FOR COLOURING
Put ½ cup of powdered sugar in a small saucepan over a very low fire, stir with a wooden spoon until melted, and continue to stir until it is a rich brown; add 2 cups of warm water, and let it simmer for fifteen or twenty minutes, then skim and strain, and bottle for use in giving a rich colour to soups and sauces.
Ready-made vegetable extracts of good dark colour can be bought, and are one of the few things which seem better than the home-made product.