Take any kinds of vegetables convenient, such as parsnips, celery,
carrots, turnips, green pepper, onion, leek, parsley, celery tops,
celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice,
and cook in water until tender; strain, pressing all from the
vegetables. The water Jerusalem artichokes are boiled in is valuable for
sauces. The liquid from canned peas is also excellent. Care must be
taken in putting the vegetables together not to let any one predominate,
turnip especially, as it makes a sauce very bitter.
COLORING FOR SAUCES, SOUPS, Etc.
Melt a quarter of a pound of granulated sugar in a spider, cook until it
is a very dark, rich brown, almost black, stir constantly. Great care
must be taken that it does not burn. When done pour over it a quart of
boiling water and let it cook until the caramel is entirely dissolved,
pour it out and when cold strain and bottle. It will keep indefinitely
and a tablespoonful will give color to a pint of liquid.