DEPRESSION ERA CARAMEL PUDDING
Burnt sugar cakes and puddings became popular throught the Great Depression because they offered a variety while using the same basic ingredients.
Melt 1/2 c. sugar slowly over slow heat until it turns a caramel color.
Add 1 c. water.
It will sputter and some will harden, but will melt again.
Add 1 c. milk and heat to slow boil.
Add 2 T. cornstarch dissolved in water and cook until thickened. Serve warm or cold, with or with out cream.