Plain Browning

Is a very convenient article in the kitchen, to add to those soups or sauces where it is supposed the deep brown of its complexion denotes the strength and savouriness of the composition, and is a very good substitute for what is called "India, or Japan soy." Put half a pound of moist sugar and a tablespoonful of water into a clean iron saucepan, set it over a slow fire, and keep stirring it with a wooden spoon till the sugar is burnt to a dark brown colour; then add a quarter of a pint more water, let it boil up, take off the scum, and strain the liquor into bottles, which must be well stopped: if you have not any of this by you, and you wish to darken the colour of your sauces, pound a teaspoonful of lump sugar, and put into a large iron spoon, with as much water as will dissolve it; hold it over a quick fire till it becomes a very dark brown; mix it with your soup, etc., while it is hot.

Observations

The above are merely colouring matters; most of the preparations under this title are a medley of burnt butter, spices, catsup, wine, etc., but we recommend the rational epicure to be content with the natural colour of soups and sauces, which to a well educated palate are much more agreeable without any of these empyreumatic additions.

Greening

Pound a handful of spinnage in a mortar, and squeeze the juice from it.

Bed

With The Juice Of Beet Root Or Cochineal.

Yellow

The yolks of eggs, or saffron steeped and squeezed.