Caramel is used to color soup, gravies, etc., and serves also as a flavoring for desserts. It must be used with care for coloring, as it also sweetens. The flavor of caramel depends upon the degree to which the sugar is cooked before the water is added. It grows stronger as it becomes browner.
Put one half cupful of granulated sugar and two tablespoonfuls of water into a granite-ware saucepan, stir until the sugar has melted, then let it cook without stirring until it has turned dark brown, but not black, then add one half cupful of hot water, and let it simmer until the sugar is dissolved and cooked to a thin syrup.
TO MAKE ROUX
Put one tablespoonful of butter into a saucepan. When it bubbles add one tablespoonful of flour and let them cook together for a few minutes, stirring all the time. If it is to be used as thickening for a white sauce or soup, do not let it color. If for brown soup or sauce, let it become brown. This amount is sufficient to thicken one cupful of milk or of stock, to make a sauce, or to thicken one pint or more of soup.
Roux can be prepared and kept in jars ready for use. The proportion of equal quantities of butter and flour is usually taken, and is the rule, but in some cases double the flour is used. The flour cooked in this way gives a better result than when rubbed with the butter and stirred into the liquid. Cooking flour in hot fat seems to more surely burst the starch-grains, which removes the raw taste it is likely to have if cooked only in the boiling liquid.
TO MARINATE
Make a mixture in the proportion of three tablespoonfuls of vinegar to two of oil, one teaspoonful of salt, one quarter teaspoonful of pepper, one bay-leaf, one teaspoonful onion juice, and a sprig of parsley. Put it on a flat dish and lay any cooked or raw meat in the marinade for an hour or more before using, turning the pieces often. Enough flavor is absorbed to much improve meats or fish to be used for salads, fish to be fried or boiled, and other cases given in receipts. The onion juice may be omitted if desired.
SALPICON
A salpicon is a mixture of cooked meats, which are cut into dice and combined with a sauce, mushrooms, and truffles. Chicken, sweetbreads, and tongue mixed with mushrooms and truffles and moistened with a Béchamel sauce, is a combination often used. Salpicon is used in timbales, patties, and vol-au-vent. A mixture of fruits seasoned with sugar and wine is also called a salpicon.