Browning

Plain burned sugar (caramel) may be used to color soups and sauces, thus
saving the trouble of browning the flour or butter. It is also used as a
flavoring for sweets. Put one cup of sugar, dry, into an iron saucepan.
Stand it over a hot fire, and stir continually until it is reduced to a
dark brown liquid. When it begins to burn and smoke, add hastily a cup of
boiling water, stir and cook until a thin syrup-like mixture is formed.
It must not be too thick. Bottle, and it is ready for use, and will keep
any length of time.


Kitchen Bouquet

Add one chopped onion and a teaspoonful of celery seed to one cup of dry
sugar, and then proceed as for ordinary browning. Strain and bottle. A
very good mixture under this name can be purchased at the grocers.


Mushroom Sauce

Where just a few mushrooms are left over, either fresh or canned, they may
be chopped fine and added to a brown sauce and served with steak or beef;
or they may be chopped fine and added to a cream sauce and served with
chicken or sweetbreads.


Cold Meat Sauces

It is the fashion when one is serving cold meat to pass with it some