The appearance of broth is improved by being of a rich amber color. The
most innocent coloring substance, which does not impair the flavor of
the broth, is caramel, prepared as follows:
Put into a porcelain saucepan, say half a pound of sugar, and a
table-spoonful of water. Stir it constantly over the fire until it has a
bright, dark-brown color, being very careful not to let it burn or
blacken. Then add a tea-cupful of water and a little salt; let it boil a
few moments longer; cool and strain it. Put it away in a close-corked
bottle, and it is always ready for coloring soups.