15. Liquid browning, for colouring soups and gravies, should be made as
follows, and kept in a bottle for use:—Put 2 oz. pounded loaf sugar in a
small iron saucepan; let it melt, stirring with an iron spoon; when very
dark (but not black), add ½ pint hot water; let it boil up, and when
cool, bottle it. A few drops are sufficient to colour a quart of liquid.
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