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Caramel Sauce

The following recipe was transcribed ver batim from 

The Rains County Leader

Emory, Rains County, Texas

June 6, 1913

Put eight tablespoonfuls of white sugar into a saucepan upon the fire with two tablespoonfuls of water. Stir it constantly with a wooden spoon for three or four minutes until all the water evaporates and watch it carefully till it turns a delicate brown color. In the meantime put into another saucepan twelve ounces of sugar, half the yellow rind of a lemon sliced thin, two inches of stick cinnamon, and a quart of cold water. Bring these gradually to a boil and let them simmer for ten minutes, then add a wine glassful of wine or half as much brandy. Strain the whole into the caramel quickly, mix them together well, and serve the sauce with any pudding desired.

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