cupful of sugar in a small saucepan over the fire. Allow the sugar to
melt slowly, stirring it as little as possible. When it has completely
melted and no more of it remains white, add 1/2 cupful of boiling water.
Allow this to cook until a heavy sirup is formed. Care must be taken not
to burn the sugar black, for if this is done, the custard, or whatever
is flavored with the caramel, will have a burnt taste. The color should
be a clear reddish-brown. Maple sirup may be used in the same way as
caramel by cooking it until it becomes thick.

CARAMEL CUSTARD
(Sufficient to Serve Six)

2-1/2 c. milk
Caramel
3 eggs
Pinch of salt
Few drops of vanilla

Heat the milk in a double boiler, add the caramel to the milk, and then
cool the mixture. Beat the eggs and add them to the caramel and milk.
Add the salt and vanilla. Pour the custard into buttered baking dishes,
set in a pan of warm water, and bake in a moderate oven until firm. Cool
and serve.

26. SOFT CUSTARD.--The custard given in the accompanying recipe is
commonly known as _boiled custard_, but this is in no sense a correct
name, for the custard at no time reaches the boiling point. The common
method of preparation is dry steaming, for which the double boiler is an
essential utensil. If one is not in supply, however, a saucepan placed
in a larger pan of water will serve the purpose. The custard should be